Dash's Donair Recipe
Inspired by Halifax's donairs, this meat mixture is spiced with Mediterranean seasonings, baked, and then sliced for sandwiches. They're served with a creamy donair sauce.
Try this recipe when you find yourself too far away from a corner pizza place in Halifax. Slices of spicy beef loaf are served on pita bread with the creamy, sweet and tangy sauce you expect. Favorite garnishes are chopped onions and fresh diced tomatoes.
Wow! This is EXCELLENT!!! Hint: Do let the meat sit in refrigerator at least overnight before serving. I tried it straight out of the oven and just wasn't that impressed. However, tried again the next day and WOW!!! really great. I didn't have great results with the sauce though. Too runny for my liking. Nothing compares to the PIZZA DELIGHT donair sauce so I did some searching and finally found something comparable.... use 1 can sweetened condensed milk, 1/3C white vinegar and 1-2tsp garlic powder (or to your liking). Combine the garlic powder and milk together well then slowly about 1/3 at a time add the vinegar, let sit a few seconds then just stir to combine, let sit another few seconds and continue until all the vinegar has been combined. Refrigerate it for at least 30mins before serving. So delicious! I used store bought greek style pitas (which are thicker and more like pizza dough) then followed another reviewers idea for wetting them well then frying them up in an oiled frying pan to warm a
I've been using this recipe for over a decade now, and have had made a few changes. Italian seasoning contains oregano, so I only use that. I prefer making it with lamb instead of beef. Cook it to medium rare, 135 degrees in the center, takes about 30 min. Make it a day ahead of time and let it chill in the fridge overnight. When you're ready to eat, slice it up and pan fry the slices to desired doneness. I don't usually make the sauce. Eat it with tzatziki sauce and call it a gyro, or toum and call it shawarma. It is awesome with freshly made pitas baked on a pizza stone.
I am from Atlantic Canada and this is a great recipe for donairs (I love them and have them alot) I can't believe that this delicious treat hasn't gone much past Atlantic Canada yet and I could barely belive it when I found this out. The meat in this recipe is perfectly spiced and the sauce tastes perfect as well. You are a real donair expert! :)
Thank you for the recipe! It's very easy to make and tastes delicious... just like the 'real' donairs in this area (New Brunswick). It was my first time making donairs and I'll definitely use this recipe again. The sauce didn't turn out very thick (even after whisking for 3-4 minutes), maybe I had to let it set ... I'll try again.
I moved to Regina from Edmonton 4 months ago and back home there are donair shops EVERYWHERE...here there is not a single one. So I desided to make them and home using this recipe and everything turned out wonderful. I now make 10lbs of beef at a time and freeze it in little ziplocks for individual servings and for friends who have moved here and miss the tastes of home. Again the sauce is perfect as long as you remember to blend the ingredient WELL before adding the vinager. We wrap ours in a steamed pita bread and top it with the sliced beef that we fry after it has been frozen or cooled and then add on diced tomatoes, onions, lettus and mozza cheese. We then wrap it in wax paper and foil and put it in a plastic bag like they do at the donair shops so it isn't that messy when we eat it. I hope that everyone else has as much success with this recipe as I did....enjoy!
It's been a long time since i had a donair this good. I use sweetened condensed milk, no added sugar, and add 1/4 cup vinegar. Smoother the donair meat in sauce and make it nice and messy. Wrap the whole think in tinfoil and enjoy. It is meant to be messy, drippy and fun to eat.
I am from Halifax too. This is the exact recipe used by the restaurant that invented the Donair. The trick to the meat is to ask your butcher to put it through the meat grinder 2 more times to grind it extra fine. Medium beef also works the best. Also, absolutely no substitutes can be made for the sauce. You must used evaporated milk and you must chill the sauce before using. The cold sauce meets warm spicy beef is an important part of the experience. a warm pita is important too.