Donair Meat And Donair Sauce Recipes

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
• 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.

LEBANESE DONAIR

Steps:

• Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
• Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
• Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
• To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.

DASH'S DONAIR

Steps:

• 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.
• 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.
• Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
• 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.
• 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.

MARITIME DONAIR SAUCE

Steps:

• Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.

DASH RIPROCK'S REAL HALIFAX DONAIR

Steps:

• DONIR MEAT: take all the spices mix them together well add the spices to the meat a little at a time,working the spices through the meat well when spices are all worked into the meat,pick the meat up and throw it down into a steel mixing bowl.
• Do this 20-30 times, kneading it after each time.
• When throwing the meat you need to throw it down with force.
• This gives the meat the proper texture, like you find at a donair shop. Once this is done cut the meat into 1 lb loafs; pat the meat like you would a hamburger, but make it into a loaf shape. Place the loaves on a broiler pan (if you don't have one a cookie sheet will do). Bake at 350°F for 1-1/4 hrs (turn them over at half the way through).
• Let the meat cool down before you cut it.
• Once it is cut up, you can fry it or not, depending if you like your donair meat crispy or not.
• DONAIR SAUCE: Open the can of milk pour it into a steel or glass bowl (not plastic--it won't set up properly in plastic). Pour the sugar & garlic powder in; mix this together well.
• Slowly add the vinegar and mix this together slowly. (If you mix the vinegar in too fast it won't thicken up properly).
• Once this is done cover and refrigerate.
• TO PREPARE DONAIRS: Heat the meat up in a frying pan till it is lightly crispy.
• Wet a pita bread and place it into a lightly oiled pan; cook it until it is soft on medium heat.
• Once this is done, take sauce & lightly coat the pita on one side.
• Place about 100g of meat and then pour more donair sauce over it.
• Place chopped onion & tomatoes on it.
• bon appitite!
• PS. The leftover meat can be kept in the freezer for future use. The sauce however will only last a couple of days once refrigerated.

DONAIR SAUCE

Steps:

• Stir canned milk, sugar and garlic powder until sugar is dissolved.
• Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be.
• Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.
• You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the Ultra-Thick Donair Sauce Recipe I have posted.

DONAIR MEAT SANDWICHES

Steps:

• For Meatloaf: Combine all ingredients in a large bowl.
• Knead for 20 minutes.
• Shape into two tightly formed loaves.
• Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit.
• Cool loaves and slice thin.
• Meat can be frozen for future use.
• For Sauce: Stir canned milk, sugar and garlic powder until sugar is dissolved.
• Slowly add vinegar and continue mixing.
• Let sauce sit for at least one hour in refrigerator before using.
• For Sandwich: Heat thin sliced donair meat in a frying pan.
• Dip a pita bread in water and fry in frying pan to soften.
• Place a small amount of sauce on bread.
• Top with meat, chopped onions and tomatoes and finish off with more sauce.
• Roll up or serve open face on a plate.

DONAIR

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. Press into an 8x8 inch square baking dish, or casserole dish.
• Bake for 2 hours in the preheated oven, until cooked through. Set aside to cool for at least 1/2 hour, the meat will slice even better if it is actually chilled completely.
• To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken.
• Heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. Fry the slices briefly in the hot skillet, until browned on each side. Remove from the skillet, and keep warm. Flick a little water onto the hot skillet, and brown the pita breads a little on each side to soften.
• Load up one side of pitas with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the center. Voila, you're eating!

DONAIR MEAT

Steps:

• Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also.
• Combine all ingredients in a large bowl.
• Knead for 20 minutes.
• Shape into two tightly formed loaves.
• Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit.
• Cool loaves and slice into thick slabs.
• Meat can be frozen for future use. If (like me) you are not fortunate enough to own your own rotary-stick-cooker thing like the ones in the good shops, you may find that the inner parts of the loaf are not browned enough. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture.