New Brunswick Donairs 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.

NEW BRUNSWICK DONAIRS

Steps:

• Blend all the ingredients in a bowl.
• Shape in a log.
• Bake at 350oF for 1 hour or until done.
• Serve by slicing meat, and placing on a heated pita bread with Donair Sauce and your choice of vegetables such as diced tomatoes, onions, or lettuce.

DONAIR SAUCE FOR NEW BRUNSWICK DONAIRS

Steps:

• Beat the cold canned milk together with the granulated sugar.
• While continuing to beat. slowly add the vinegar to the milk mixture.
• Mixture should be fluffy.
• Mix in the garlic salt.
• Serve with New Brunswick Donairs.
• May store for 2-3 days in the refrigerator.

NOVA SCOTIA STYLE DONAIR

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.