The Famous Atlantic Canadian “Halifax Donair” (dishesanddustbunnies)

The Donair Meat

3 lbs lean ground beef
3/4 c Italian style bread crumbs
1 T ground black pepper
1 1/4 t cayenne pepper
2 t dried oregano
3 t paprika
2 t onion powder
1 t garlic powder
1/2 t salt

Preheat the oven to 300° F. Using a stand mixer combine all ingredients and mix well for 10 min on medium speed with the paddle attachment. If you don’t have a stand mixer to combine the meat use a food processor to make the beef very finely ground and then mix in the remaining ingredients on pulse for a few min. Then mix by hand so that it’s very thoroughly combined. Once everything is very well combined, form the meat into a tightly packed oval loaf. Place the loaf on a broiler pan and cook in the oven for 2 1/2 hours (yes, a full 2 1/2 hours). Once the meat has cooked allow to cool in the fridge overnight. The next morning after the donair meat has chilled cut the loaf into thin slices. Note: Can portion out the meat for individual donairs and put them in the freezer.

Ingredients to assemble Donairs

Pita bread (for the wrap)
diced tomatoes
Mozzarella cheese
diced onion

Take a portion of donair meat and heat the slices up in a frying pan with a tiny bit of oil on low heat. You just want to heat the slices up and not brown them too much. While the meat is heating up in the frying pan take a pita and quickly wet both side under running water. Now take the pita and put it on top of the meat while it’s cooking. Once the pita has been over the meat for about 1 min flip it over and let the pita steam for another 1 min on the other side. Take the pita and place it on top of a square of aluminum foil. Top the pita with donair meat and remaining toppings as desired. Top with donair sauce. Fold up the bottom of the pita and then roll it up. Wrap the aluminum foil around the donair and place into the oven for about 10 min at 350 F to warm them. Repeat these steps for how ever many donairs you’re making. Peel the aluminum foil away as you eat the donair. Make sure you have lots of napkins in hand – donairs are famously messy and delicious! Makes enough meat for 6 Donairs.

Donair Sauce 

10 oz sweetened condensed milk
1/4 c vinegar
1/2 t garlic powder

Stirring painfully slowly, add vinegar very slowly to milk and garlic. The mix will thicken. If you stir too fast the mix won’t thicken and if you add the vinegar too fast it won’t thicken. Once thickened, chill the sauce. You can use this right away but it tastes the best if it sits overnight in the fridge.

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