Reviewed: Jan. 12, 2011

If you want to have thick sauce, here is how to do it: Combine the evaporated milk, garlic and sugar, mix until the sugar has dissolved. Then drizzle the vinegar over the top, (I use about 2 tablespoons, maybe more, I do not measure it). Let the sauce stand without stirring it for at least 5 min. Stir it with a fork, see how thick it is and how it tastes, if you need to drizzle more vinegar over the top. Do Not Taste the sauce with the fork or spoon you used before, the enzymes in the saliva will cause the sauce to go runny.

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Reviewer:

Paula B

Cooking Level: Expert

Reviewed: Jan. 4, 2011

i live in halifax and eat donairs and donair pizza regularly. this was nowhere near an east coast donair..more like a spiced meatloaf. definitely didnt quench my craving and won't be making again :(

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2 users found this review helpful

Reviewer:

BobnBird

Cooking Level: Expert

Reviewed: Jan. 3, 2011

I make this all the time. The only thing I do differently is put the ground beef through a food processor to make a smoother consistency(don't over do it though), Excellent. I also like it on submarine buns too.

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Reviewer:

Jummy

Cooking Level: Expert

Home Town: Lloydminster, Alberta, Canada

Living In: Lloydminster, Saskatchewan, Canada

Reviewed: Dec. 23, 2010

I have been craving a real donair for years, since we no longer live in NS. This brings back the memories! I tried to make enough to freeze for later, but they didn't last that long!

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Reviewer:

calculuscat

Reviewed: Dec. 18, 2010

I have made many recipes on this site and have never been so inspired to write a review. I had to write this one. These donairs are amazing! Make these, you will be blown away. Thanks for sharing dash!

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Reviewer:

coop's mom

Reviewed: Dec. 15, 2010

Thanks for sharing. I have made this recipe several times and it always turns out excellent! A taste of home for sure!

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Reviewer:

simpsonsmovedtotexas

Reviewed: Dec. 7, 2010

This might be the best recipe I've tried from this site! Definately restaurant quality! (I'm from the east coast of Canada where these are very popular ) For the donair sauce I only used 1/2 C sugar, 3 tsp vinegar and about 1/2 tsp garlic powder. I thickened it on the stove with corn starch and then let it cool before serving.

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Reviewer:

CaraMeg

Cooking Level: Intermediate

Reviewed: Nov. 26, 2010

this was so good. it was very simular to the one in edmonton on 149th street. the sauce was a little runny for me. we typically add bbq sauce to it, onions, tomato and letuce. i like black olives on mine. yum. didnt realize that donair was so easy to make!! thanks a lot for this recipe!

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Reviewer:

ur2good2btru

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Regina, Saskatchewan, Canada

Reviewed: Nov. 25, 2010

Yup. Just like I remembered from Greco's in N.B. Didn't change one thing except how to thicken the sauce. The ONLY way it will get the correct consistency (like pancake batter) is to heat all sauce ingredients in saucepan over medium heat, stir constantly and slowly stir in about 1 tsp cornstarch. NOW, it's a perfect recipe. My sauce (although very tasty) was always runny even after barely stirring vinegar in. I then let it chill as meat is chilling as it is better room cool or at minimum room temperature. I Bought Greek gyros bread-do NOT even use pita bread-must be thicker and soft. That is what donairs have in common with gyros - the bread. My southern born children adore this recipe from my childhood which makes me very happy. Thanks DASH!

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Reviewer:

maddiematters

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Cabot, Arkansas, USA

Reviewed: Nov. 23, 2010

I loved it - you really do have to kneed the meat alot, it makes a bige difference - although my sauce always turns out to thin - any suggestions, because I like mine quie thick. Thank you

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2 users found this review helpful