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The Original Donair From the East Coast of Canada

The Original Donair From the East Coast of Canada

  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    9 h 50 m
Del

Del

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
  7. 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.
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Reviews

luvtocook
33

luvtocook

10/28/2009

I am a Maritimer and this is almost identical to my recipe but I mix in 1 tsp of garlic powder to the sugar when making the sauce. It is important to make sure you add the vinegar 1 Tbsp at a time and mix well so it will thicken. We had many a donair party while living in Western Canada and got many western friends addicted to our yummmy donairs!

Judith
10

Judith

11/6/2009

I thought this was pretty good although a bit hot for our taste. I was able to let the uncooked mixture sit for a few hours only rather than overnight as the recipe suggests. The sauce was a bit thinner than I had expected but perhaps was due to my method of mixing. I thought the taste, sweet/sour was a nice combination with the spicy meat slices. Thank you very much for taking the time to share your recipe with us. I will make this again but will decrease the cayenne a touch, and I might try it with ground pork.

Braveheart
8

Braveheart

3/7/2011

I have been using this very same recipe for years now, with the addition of 1 tsp of garlic. Just like that other Maritimer. I use the sauce for quite a few other dishes as well.

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