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Dash's Donair

Dash's Donair

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DASHRIPROCK

For the true donair fan. This recipe is tried and tested. If you enjoy Halifax donairs, then you'll love this recipe. When making this recipe, use only the finest spices available; they make a huge difference.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
  2. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
  3. Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
  4. Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. Serve, or allow the meat to chill before slicing and reheating.
  5. To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.
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Reviews

Lesha
161
9/28/2004

Thank you Dash!!!! I'm from Nova Scotia and I CRAVE these things. This recipe is a great recipe for donair meat ~ the sauce is bang-on, as well. For the reviewers who may be unsure of what to do with the sauce and meat: 1) Fry a pita in a small amount of oil to soften it (I just put mine in the microwave for a few seconds ~ it's just to make the pita pliable to wrap around the fillings), fry the donair meat in same pan to warm it, and then fold the pita around the donair meat, sauce and chopped tomatoes and onions for toppings. (I've also had them with mozzarella cheese melted in them ~ mmmmmmmmm). 2) Meat and sauce make great oven-baked subs (same topping suggestions). 3) Donair Pizzas ~ sauce, meat and whatever toppings strike your fancy, mozzarella cheese. 4) The famous Donair Plate: fries topped with meat, sauce, chopped tomatoes, chopped onions, mozzarella cheese and baked in the oven. (I order mine without the fries ~ personal preference). I can't believe donairs haven't really caught out outside eastern Canada ~ these are big business at the pizza shops here....I order donairs way more often than pizza ~ my 13-year-old has been an addict since he was old enough to pick off my plate. :-) Oh, and pizza corner rocks for donairs.

KATERS0404
120
6/24/2005

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.

Deb Hughes Cormier
108
11/23/2005

It seems some people are getting Gyros (Greek) mixed up with Donairs (Lebanese).I used to work in a Donair Shop in New Glasgow, N.S.& have never had anything even close to it here in Ontario.Two tips:1) mix the sauce as little as possible & slowly add the vinegar.2)moisten the pita with water & heat it up in a pan with some drippings from the meat.It should be baked on a rack in a pan.I usually make 5 lbs of meat at a time & freeze half for a donair pizza later.Pizza Delight, Cambridge,Ont. is the only place I've found that makes a decent donair like home!!!