NOVA SCOTIA STYLE DONAIR
If you've ever been to Halifax, Nova Scotia, Canada, hopefully you had the chance to try a donair. This is the recipe used to make those donairs in some places in town. Remember to knead that meat until it's almost a paste!
Provided by Bryan & Jenni
Categories Meat and Poultry Recipes Lamb Ground
Time 9h10m
Yield 15
Number Of Ingredients 19
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
- Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan.
- Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight.
- Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.
- Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute.
- Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.
Nutrition Facts : Calories 511 calories, Carbohydrate 44.9 g, Cholesterol 103.3 mg, Fat 21.6 g, Fiber 2.3 g, Protein 32.7 g, SaturatedFat 8.7 g, Sodium 1003.8 mg, Sugar 14.6 g
THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA
In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.
Provided by Del
Categories Main Dish Recipes Sandwich Recipes Gyro Recipes
Time 9h50m
Yield 6
Number Of Ingredients 12
Steps:
- In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
- Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
- Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
- Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
- To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 57.3 g, Cholesterol 63.7 mg, Fat 14.3 g, Fiber 1.9 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 813.6 mg, Sugar 23.5 g
DONAIR SAUCE
This recipe is from "All Things Donair". Not mine, just wanted to post it here for keeping. It is an adapted recipe from King of Donair on Halifax's Pizza Corner. Note: Cooking time is setting time
Provided by puh-leas-no-coconut
Categories Sauces
Time 1h5m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Stir canned milk, sugar and garlic powder until sugar is dissolved.
- Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be.
- Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.
- You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the Ultra-Thick Donair Sauce Recipe I have posted.
Nutrition Facts : Calories 94.9, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 22.9, Carbohydrate 19, Sugar 16.7, Protein 1.5
ULTRA-THICK SAUCE RECIPE
Got this recipe off of "All Things Donair". Posting it here for safe-keeping. Note: Cooking time is setting time.
Provided by puh-leas-no-coconut
Categories Sauces
Time 20m
Yield 2/3 cup, 2 serving(s)
Number Of Ingredients 3
Steps:
- Stir canned milk and garlic powder until mixed.
- Add vinegar and continue mixing.
- You really need to stir for a long time to get the condensed milk and vinigar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin. Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out.
- Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and survives an unnaturally long time in the fridge.
Nutrition Facts : Calories 336.4, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.7, Sodium 131.6, Carbohydrate 56.4, Fiber 0.1, Sugar 55.6, Protein 8.2
MARITIME DONAIR SAUCE
Donair sauce done just like in Atlantic Canada. Long live Greco!
Provided by MATHIEUDAIGLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 6
Number Of Ingredients 3
Steps:
- Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 18.7 g, Cholesterol 11.6 mg, Fat 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 43.2 mg, Sugar 18.6 g
BIG JOHN'S GYROS/DONAIR SAUCE
Make and share this Big John's Gyros/Donair Sauce recipe from Food.com.
Provided by Big John
Categories Sauces
Time 5m
Yield 2 1/2 Cups
Number Of Ingredients 5
Steps:
- Combine milks with onion powder and garlic together in a medium bowl.
- Add vinegar and stir just until mixture thickens.
- Refrigerate until ready to use.
DASH RIPROCK'S REAL HALIFAX DONAIR
I have been a cook at various eating establishments around Halifax. I have even been a pizza/donair cook. Being a lover of Donair's I have put together my own recipe for Donair. I have been making it for a couple of years now, and many people have told me it is one of the best Donair's they have had. So I hope you will enjoy it too.
Provided by Dash Riprock
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- DONIR MEAT: take all the spices mix them together well add the spices to the meat a little at a time,working the spices through the meat well when spices are all worked into the meat,pick the meat up and throw it down into a steel mixing bowl.
- Do this 20-30 times, kneading it after each time.
- When throwing the meat you need to throw it down with force.
- This gives the meat the proper texture, like you find at a donair shop. Once this is done cut the meat into 1 lb loafs; pat the meat like you would a hamburger, but make it into a loaf shape. Place the loaves on a broiler pan (if you don't have one a cookie sheet will do). Bake at 350°F for 1-1/4 hrs (turn them over at half the way through).
- Let the meat cool down before you cut it.
- Once it is cut up, you can fry it or not, depending if you like your donair meat crispy or not.
- DONAIR SAUCE: Open the can of milk pour it into a steel or glass bowl (not plastic--it won't set up properly in plastic). Pour the sugar & garlic powder in; mix this together well.
- Slowly add the vinegar and mix this together slowly. (If you mix the vinegar in too fast it won't thicken up properly).
- Once this is done cover and refrigerate.
- TO PREPARE DONAIRS: Heat the meat up in a frying pan till it is lightly crispy.
- Wet a pita bread and place it into a lightly oiled pan; cook it until it is soft on medium heat.
- Once this is done, take sauce & lightly coat the pita on one side.
- Place about 100g of meat and then pour more donair sauce over it.
- Place chopped onion & tomatoes on it.
- bon appitite!
- PS. The leftover meat can be kept in the freezer for future use. The sauce however will only last a couple of days once refrigerated.
DONAIR SAUCE FOR NEW BRUNSWICK DONAIRS
Make and share this Donair Sauce for New Brunswick Donairs recipe from Food.com.
Provided by Chef burnt toast
Categories Sauces
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat the cold canned milk together with the granulated sugar.
- While continuing to beat. slowly add the vinegar to the milk mixture.
- Mixture should be fluffy.
- Mix in the garlic salt.
- Serve with New Brunswick Donairs.
- May store for 2-3 days in the refrigerator.
Nutrition Facts : Calories 110, Fat 1.7, SaturatedFat 1.1, Cholesterol 6.5, Sodium 24.4, Carbohydrate 22.9, Sugar 22.9, Protein 1.5
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NEWFOUNDLAND DONAIR SAUCE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.9/5 (35)Total Time 5 minsCategory Appetizer, Side Dish, SnackCalories 135 per serving
- Pour the condensed milk from the can into a bowl. Add the garlic powder and mix well to fully incorporate.
- Next, add the vinegar and fold it into the mixture. Don’t mix or stir aggressively and don't over mix.
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