As an ex-Edmontonian who's baffled by the complete absence of good Donair shops outside of Alberta (and Nova Scotia), this recipe is a godsend. Finally, something for my Donair cravings.
Based on my one trip to Halifax and K.O.D., this seems like a very authentic Halifax donair, and should be very satisfying to anyone from Edmonton.
The key to a mouthwatering donair is the sweet sauce, and how the sauce gradually mixes with the meat and spice to make each bite better than the last. But this recipe is nuclear sweet. If you're not from Halifax you'll probably want to cut down the sugar by a quarter or a half. And as others have suggested, you really need to up the vinegar to thicken the sauce. It's also quite garlicky. You can cut down on the garlic powder it that's not your thing.
A little dill weed made a nice addition to the sauce as well, but it was a shot in the dark. I'm still searching for a sauce closer to the typical Edmonton donair, but this is a delicious starting point
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As an ex-Edmontonian who's baffled by the complete absence of good Donair shops outside of...