Reviewed: Nov. 8, 2009

I guess I'm just not a donair fan, this is the first time i've ever tried one and the sauce just didn't work for me. I didn't like the mix of intense sweetness w/garlic. just wasn't my thing.

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Sadie

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

Great recipe, however not identical to the ones that I buy... that is to be expected though since you are using ground beef and an oven instead of a rotisserie! Worth trying if you're craving donair and don't live near a place that sells them!!!

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Bella Donna

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Oct. 12, 2009

Amazing - love it and have made it again and again. The only thing missing is the garlic cheese fingers. :)

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Kirstin

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Reviewed: Oct. 10, 2009

Yes! This is it! We made this earlier in the day and found it just not thick enough after 4 tsp of vinegar added slowly. So I added a 5th tsp and that made it perfect for us. With the meat, I had enough to make one small loaf but used the same amount of spices (i like punch) it was fun throwing the meat! For now, the loaf sits in the fridge smelling good but chillin out till dinner. Thanks for sharing!

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jevb

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

My family and I love donairs, but don't buy them all that often or buy the pre-made ingredients to make them at hoe because it is so expensive. A friend told me about this recipe. Wow. It is amazing. Really easy, quick and inexpensive to make and looks and tastes just like the kind you buy. I don't recommend using lean or extra lean round beef though. It tends to be a bit drier than I would prefer, but medium is perfect. The secret is in the pounding and throwing of the meat. It gives it that perfect consistancy. Plus it's fun!

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Jewelcrowe

Cooking Level: Intermediate

Home Town: Rothesay, New Brunswick, Canada

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Reviewed: Sep. 13, 2009

this is the best ever. the sauce was difficult so use the sweetened milk with vinegar and garlic it works perfectly.thanks Dash.

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cathy

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Reviewed: Sep. 3, 2009

Very, very good. I mixed it by hand only and the texture was very good. I would add more garlic next time though. The sauce was very thin and runny, but I used fat free milk and splenda so that may be why. The flavour was great though, and I just ate it open faced (onion and tomato on top) with a fork and knife due to the messiness of it all (I split the pita in half to reduce the carb intake as well). Delicious.

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jae

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

No doubt in my mind. This is a five star recipe. And it's so easy. Used to live in Halifax so have had some great donairs. This one is right up there with the ones from Halifax. Wouldn't change a thing except to triple the amount in order to have some to freeze for a second meal. Huge thanks for this recipe. Round two of this review - made these a second time but multiplied the recipe times 5 so have some made ahead. One of the comments was "This is a home run!" Didn't change a thing other than making a larger batch.

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: Aug. 27, 2009

This is so awesome! My tips: Use a food processor to mutilate the meat properly, that is so important. Also, use a meat thermometer so the meat isn't dry from overcooking. And, mix spices together first, seems unimportant, but DO IT! And homemade WW pita is a must.... wraps up so nice. THANKS FOR THIS RECIPE!!!!!!!!!!

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old time kitchen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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Reviewed: Aug. 24, 2009

Good recipe for one of my favorite treats. Living in Atlanta and I can't get to Bashi's or the Pizza Corner to get one. Everyone is right about the sauce being thin. The secret is to have almost the same proportions of sugar and vinegar as you are trying to make a suspension of the milk fat in the condensed milk. When I worked at a pizzeria in Halifax we'd make it as follows: 2 12 oz can condensed milk 3/4 cup sugar 1/2 cup white vinegar 2 tblsp garlic power 1 tblsp white pepper Mix all the ingredients except vinegar together. Once mixed, start stirring and quickly add the vinegar in and stir roundonly 2 or 4 times more. Cover and refrigerate for at least 4 hour or overnight to let it setup and for the flavours to meld. Try donair pizza with the sauce as the base instead of pizza sauce. Oven baked donair subs rock too - cover the m with mozzarella and add the sauce at the end. Mmmmhhhmmm! Another great use (as every pizza shop in Halifax sells these) is to make cheese fingers out of a pizza dough with garlic butter and cheese and dip in the sauce. Last great alternative is the "donairpep". Add pepperoni when you are frying the meat up, it adds a nice touch. You can also add green peppers, mushroom, what ever you like to a make a "loaded" donair.

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Drogum

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Reviewed: Aug. 4, 2009

Very authentic, one of the rare recipes that resembles the real thing. very impressed, also the meat held together very well, like at the donair shops, i followed the instruction to "throw" the meat with force...haha....good way to release tension...although the sauce was a bit too runny and made triple of what was needed, or else i would have rated 5 stars, i think at the shops the sauce is more thick, but the taste is very similar! Delicious, and i kept this one in my cookbook for the future

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spicyme

Cooking Level: Expert

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Reviewed: Aug. 2, 2009

Yum - These were spot on East Coast Canada donairs. The only thing I would note is that it took a few extra teaspoons of vinegar to get the consistency of the sauce thick enough.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Having eaten out East at many a donair restaraunt, I made this for my wife and neighbours (who come from the East Coast). First time I made it, became an instant hit. Reminded family and friends from back home and said that it tasted just like "home". I did not tweak the recipe or add any extra flair. Will definitely make more and take the suggestion to double, maybe even triple the recipe so that there is some to freeze.

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Murray

Cooking Level: Expert

Home Town: Atikokan, Ontario, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Jul. 16, 2009

My husband suddenly wanted to make his own donairs- he found this recipe- and created it himself. It was FABULOUS. We both thought it tasted exactly like the donair place in town! It's nice to be able to create it at home and know EXACTLY what is in it!! The only thing we changed the second time around was the amount of sugar in the sauce. We only used 1/4 C because we thought the sauce was terribly sweet. I also love adding Tzatziki and/or hummus. If you like Donairs- this is a DEFINITE MUST TRY!! **BTW** the sauce is to be prepared COLD- do not make a flour and butter Roux as is suggested in past reviews (you'd need to prep it in a sauce pan for that). A teaspoon of starch should help thicken, and it works great at room temp if you have a minute or two.

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island jen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Strathmore, Alberta, Canada

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Reviewed: Jul. 15, 2009

YUM! SO good. Followed recipe exactly and it was perfect with some tomatoes and red onions. I've never had this before so the sauce was a bit strange to me, but I'll probably use some tsaziki next time. I made it in the morning and let it cool completely in the fridge then sliced and fried it to warm it up. YUM!

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LINDAANA

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Reviewed: Jul. 14, 2009

Really enjoyed this recipe. I live in Fredericton, NB, so donairs are always available. But it's nice to be able to make it at home too. I found the recipe a tad too salty, so that would be the only real change I would make - reducing the salt a bit.

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prittykitty74

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jul. 13, 2009

my boyfriend raves all the time about the donairs in halifax and pizza corner. we've been testing out all these "donair" restaurants and well shawarmas are not donairs. finally found your recipe and it was easy to make and according to him it was BANG ON. thanks for posting this recipe!

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Carrie

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Reviewed: Jul. 13, 2009

I use a very similar recipe to this one. One thing to note is that I don't shape into a loaf but rather flatten it out more to about 1 inch thick. It seems to hold together better and is easier to cut. Always cut the meat cold. You don't heat the sauce, you put cold sauce on the hot meat & warm pita with tomatoes & onions.

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Mom of 2 boys

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Reviewed: Jul. 12, 2009

I made this for dinner a few weeks ago. Most of my family had never had donair's before, and I only had it once before (when I was pregnent and craved it, although I had never had one before...). They turned out FANTASTIC! The meat was fabulous, but the sauce was really REALLY sweet. We didnt use too much. I also let it boil for a little while to allow it to thicken up. Overall it was a very excellent recipe, which I will be making more often. I was amazed at how well the meat stuck together, and I was able to slice thinly!

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angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Drayton Valley, Alberta, Canada

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Reviewed: Jun. 28, 2009

I tried this recipe because my family loves donairs and though they are abundant in Calgary, Canada where we live, I thought it would be fun and handy to try to make them at home. My 16-year daughter made up the recipe which was very simple. The only ingredient we didn't have was onion powder, so we used onion salt instead which didn't diminish the flavour at all. The sauce was very runny when made despite adding some flour and butter as someone had suggested, but the flavour matched the sauce from shop-bought donairs I thought and donairs I've found always have the sauce dripping from them when you eat them...that's part of the fun of eating them! In all, a fantastic keeper of a recipe and we will definitely make these again when we have a donair craving! Thanks for submitting this easy, economical and tasty recipe!

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Firehorse

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Dash's Donair

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