Donair Meat Sandwiches Recipes

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DONAIR



Donair image

Donairs are a delicacy prevalent in the Canadian east coast, and certainly centered on the City of Halifax, they are very simple to prepare and very delicious. Make a double batch of the meatloaf, and freeze the second loaf for later, in fact the second loaf will be better! When cold you can slice it thinner and fry up the slices in the frying pan as you need them.

Provided by SABMAN

Categories     Main Dish Recipes     Sandwich Recipes     Gyro Recipes

Time 4h10m

Yield 6

Number Of Ingredients 14

1 ½ pounds ground beef
⅓ cup bread crumbs
1 teaspoon cayenne pepper
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
⅔ cup nonfat evaporated milk
⅔ cup sugar
⅓ cup vinegar
6 pita bread rounds
3 tomatoes, chopped
1 large onion, chopped

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!

Nutrition Facts : Calories 517.4 calories, Carbohydrate 67.4 g, Cholesterol 70.1 mg, Fat 14.6 g, Fiber 2.5 g, Protein 28.1 g, SaturatedFat 5.5 g, Sodium 659.4 mg, Sugar 28.4 g

DASH'S DONAIR



Dash's Donair image

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.

Provided by DASHRIPROCK

Categories     Main Dish Recipes     Sandwich Recipes     Gyro Recipes

Time 1h45m

Yield 4

Number Of Ingredients 13

1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon all-purpose flour
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 pound ground beef
1 (12 fluid ounce) can evaporated milk
¾ cup white sugar
2 teaspoons garlic powder
4 teaspoons white vinegar, or as needed

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.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 49.5 g, Cholesterol 98.4 mg, Fat 20.9 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 9.7 g, Sodium 747.7 mg, Sugar 47.5 g

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA



The Original Donair From the East Coast of Canada image

In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.

Provided by Del

Categories     Main Dish Recipes     Sandwich Recipes     Gyro Recipes

Time 9h50m

Yield 6

Number Of Ingredients 12

1 pound ground beef
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 (12 ounce) can evaporated milk
½ cup white sugar
¼ cup white vinegar, or to taste
6 large pita bread rounds

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.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 57.3 g, Cholesterol 63.7 mg, Fat 14.3 g, Fiber 1.9 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 813.6 mg, Sugar 23.5 g

DONAIR MEAT SANDWICHES



Donair Meat Sandwiches image

These tasty meatloaf Sandwiches are of Middle Eastern origin. Greeks, Turks, and Lebanese all lay claim to it. It has become a popular dish in Canada.

Provided by Steve P.

Categories     Lunch/Snacks

Time 3h30m

Yield 2 meatloaves

Number Of Ingredients 16

3 lbs lean hamburger
3/4 cup breadcrumbs
2 teaspoons pepper
1 -2 teaspoon red cayenne pepper (depending on your taste)
1 1/2 teaspoons oregano
3 teaspoons paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
2/3 cup canned milk
2/3 cup sugar
2 tablespoons white vinegar
1/2 teaspoon garlic powder
pita bread
chopped onion
sliced tomatoes

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.

CLASSIC DONAIR SANDWICH



Classic Donair Sandwich image

Made from scratch, this homemade donair sandwich delivers tasty results in every bite.

Time 2h15m

Number Of Ingredients 1

1 1/2 lb (750 g) ground beef1/4 cup (60 mL) all-purpose flour2 tbsp (30 mL) olive oil1 1/2 tsp (7 mL) each salt and pepper1 tsp (5 mL) smoked paprika1 tsp (5 mL) dried oregano1 tsp (5 mL) garlic powder1 tsp (5 mL) onion powder1/4 cup (60 mL) canola oil12 slices Ben's® Holsum Wheat bread, toasted2 cups (500 mL) shredded lettuce1 large tomato, diced1 onion, thinly slicedDonair Sauce:3/4 cup (175 mL) sweetened condensed milk3 tbsp (45 mL) white vinegar3 cloves garlic, minced1 tsp (5 mL) salt1 tsp (5 mL) garlic powder1/2 tsp (2 mL) onion powder

Steps:

  • 1. Preheat oven to 325˚F (160˚C) In food processor, pulse together ground beef, flour, olive oil, salt, pepper, paprika, oregano, garlic powder and onion powder until paste forms.2. Pack and press mixture into greased 9- x 5-inch (23 x 12 cm) loaf pan. Bake for 1 1/2 to 2 hours or until instant-read thermometer reaches 160˚F (71˚C) when inserted in centre. Let cool completely. Remove from loaf pan; wrap tightly in plastic wrap. Refrigerate for at least 6 hours or overnight (chilling will make the meat easier to slice thinly.)3. Donair Sauce: Meanwhile, stir together sweetened condensed milk, vinegar, garlic, salt, garlic powder and onion powder. Cover and refrigerate for at least 30 minutes before serving.4. Using sharp knife, cut meat into very thin slices. Heat canola oil in large nonstick skillet set over medium-high heat; cook slices in batches for 2 to 3 minutes per side or until heated through and crispy.5. Arrange crispy meat on 6 slices of bread. Top with sauce, lettuce, tomato and onion slices; cap with remaining bread.Tip: Substitute 3/4 cup (175 mL) evaporated milk and 2/3 cup (150 mL) granulated sugar for sweetened condensed milk. Stir and let stand until sugar dissolves.

NOVA SCOTIA STYLE DONAIR



Nova Scotia Style Donair image

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!

Provided by Bryan & Jenni

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 9h10m

Yield 15

Number Of Ingredients 19

4 pounds ground beef
1 pound ground lamb
5 teaspoons all-purpose flour
4 teaspoons salt
5 teaspoons dried oregano
2 ½ teaspoons dry mustard
2 ½ teaspoons garlic powder
2 ½ teaspoons cracked black pepper
2 ½ teaspoons cayenne pepper
2 teaspoons crushed dried chile pepper
1 ½ teaspoons paprika
1 teaspoon Italian seasoning
1 (12 fluid ounce) can evaporated milk
¾ cup white sugar
2 teaspoons garlic powder
3 tablespoons white vinegar, or as needed
15 pita bread rounds
2 tomatoes, chopped, or more to taste
1 onion, chopped

Steps:

  • 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.

Nutrition Facts : Calories 511 calories, Carbohydrate 44.9 g, Cholesterol 103.3 mg, Fat 21.6 g, Fiber 2.3 g, Protein 32.7 g, SaturatedFat 8.7 g, Sodium 1003.8 mg, Sugar 14.6 g

LEBANESE DONAIR



Lebanese Donair image

This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East.

Provided by ROSE90

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 5h20m

Yield 7

Number Of Ingredients 22

3 ¼ pounds boneless top round steak, sliced very thin
½ cup red wine vinegar
½ cup olive oil
¼ cup fresh lemon juice
1 teaspoon allspice
½ teaspoon ground cinnamon
¼ teaspoon cardamom
½ teaspoon ground black pepper
salt, to taste
2 large tomatoes, coarsely chopped
1 clove garlic, minced
1 bunch finely chopped fresh parsley
1 large sweet onion, finely chopped
⅓ cup olive oil
3 tablespoons fresh lemon juice
3 large tomatoes, coarsely chopped
2 cloves garlic, minced
1 cup tahini (sesame-seed paste)
½ cup fresh lemon juice
½ cup water
salt, to taste
7 (6 inch) pita bread rounds

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.

Nutrition Facts : Calories 989.5 calories, Carbohydrate 47.6 g, Cholesterol 128.5 mg, Fat 64.7 g, Fiber 6.8 g, Protein 57.5 g, SaturatedFat 14 g, Sodium 470.7 mg, Sugar 6 g

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