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!
Ingredients
- ground beef: 4 pound
- ground lamb: 1 pound
- all-purpose flour: 5 tsp (optional)
- salt: 4 tsp
- oregano: 5 tsp (dried)
- ½ teaspoons dry mustard: 2 piece
- ½ teaspoons garlic powder: 2 piece
- ½ teaspoons cracked black pepper: 2 piece
- ½ teaspoons cayenne pepper: 2 piece
- dried Chili pepper: 2 tsp (crushed)
- ½ teaspoons paprika: 1 piece
- italian seasoning: 1 tsp
- evaporated milk: 1 can (12 fluid ounce can)
- white sugar: 0.75 cup
- garlic powder: 2 tsp
- white vinegar: 3 Tbsp (or as needed)
- pita bread rounds: 15 piece
- tomatoes: 2 piece (chopped, to taste)
- onion: 1 piece (chopped)
Metric Conversion
Stages of cooking
-
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.
