This homemade donair recipe is based on the legendary East Coast donair created in the city of Halifax by a Greek restaurateur in the early 70s. Originally made with ground lamb, it is now more commonly made with beef. Favorite garnishes are chopped onions and fresh diced tomatoes.
Ingredients
- ground beef: 1 pound
- cayenne pepper: 2 tsp
- ground black pepper: 1 tsp
- onion powder: 1 tsp
- garlic powder: 1 tsp
- salt: 1 tsp
- paprika: 1 tsp
- oregano: 1 tsp (dried)
- evaporated milk: 1 can (12 ounce can)
- white sugar: 0.5 cup
- white vinegar: 0.25 cup (to taste)
- pita bread rounds: 6 piece
Metric Conversion
Stages of cooking
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Make the meatloaf: Mix ground beef, cayenne pepper, black pepper, onion powder, garlic powder, salt, paprika, and oregano together in a large bowl until combined. Shape mixture into a loaf and place on a baking tray; cover with plastic wrap and let rest in the refrigerator overnight.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake meatloaf in the preheated oven until no longer pink in the center, about 30 minutes, turning the loaf over halfway through cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow the meatloaf to cool so it holds together for slicing.
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Meanwhile, make the sauce: Stir evaporated milk and sugar together in a bowl until sugar is dissolved; add vinegar, 1 teaspoon at a time, to taste. Refrigerate sauce until ready to serve.
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Slice meatloaf into 1/4-inch thick slices; brown each slice in a skillet over medium heat until browned and crisp, about 5 minutes per side.
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Sprinkle pita bread rounds with a little water; warm briefly in a dry skillet over medium heat.
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To serve: Place several slices of meatloaf into each warmed pita bread; spoon about 2 tablespoons of sauce on top and roll into a cone shape. Wrap each donair in aluminum foil to keep the sauce from dripping out; serve.
