recipe reviews for:

Donair

“Donairs are a delicacy prevalent in the Canadian east coast, and certainly centered on the City of Halifax, the are very simple to prepare and very delicious. Fried meat slices are sandwiched in a pita round with tomato, onion, and of course, the famous Donair Sauce. Make a double batch of the meatloaf, and freeze the second loaf for later, if 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.”

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Reviewed: Jul. 20, 2009

I added a bit more vinegar, and I added more Cayenne to the meat for more spice. Great recipe. Thanks!!!!

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Lamilu

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Reviewed: Jul. 5, 2009

Waaay too much vinegar in the sauce, but meat tastes great - not Spring Garden Road at 2 am great - but good none the less. Will try again with less vinegar and more spice. The non-Haligonian who had these with me thought they were wicket so 4 stars.

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ABBRA888

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: London, Ontario, Canada

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Reviewed: Jun. 16, 2009

This donair recipe was GREAT!

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Kate

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Reviewed: May 24, 2009

i will post my own donair recipe very soon, but i did want to add, that i never use a mixer or food processor for my meat. I knead my meat by hand. I find it has a better consistency. To most, a donair is a gyro, but with a sweet sauce instead of the salty sauce used for gyros.

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TEEFOR

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Reviewed: May 14, 2009

This was perfect, Me and my friends loved it, Nice and easy and taste sooooo good. Thanks

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Mr moose to you

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Reviewed: May 10, 2009

Good Recipe. As someone who has grown up in Halifax, enjoying this amazing treat, I agree that it needs a little oregano. It is a strong herb, but gives you that authentic taste. The only suggestion I want to make is about the sauce. If you are like me, you don't want to wait for the sauce, or when I order out, they never give you enough. Instead of the evap. milk and sugar, use a can of sweetened condensed milk. Add the 1/3 cup of vinegar, and a pinch of garlic powder. Whisk it all together and put in the fridge until ready to eat. DO NOT skip the step of browning the meat in a skillet, it adds so much to the overal taste. If you've never had this before, try it, it will become a family favourite.

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Mary Helen

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Reviewed: May 10, 2009

This was a nice recipe. I followed other posters suggestions and the sauce was sweet, tangy and thick. Plus the addition of the oregano was spectacular :-)

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Tastycakes

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Reviewed: Aug. 17, 2008

kudos for idea!! I was so excited to try this but it really didn't do justice to the donairs out here in BC (IMO). There are some adjustments to be made as other reviewers have noted. The sauce seems particularly odd to me, the taste just didn't sit well with me and I tried everything to make it taste better! I think plain yogurt or taziki would be better. The meat needs alot more spice and herbs. However, this recipe gave me the new idea to make my own 'lunch meat' with homemade meatloaf that I can freeze in individual slices, Thanks!

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SWEETNOTHINGS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jun. 6, 2008

I love donairs, so I was quite excited for this recipe! Unfortunately, it did not live up to my expectations. The meat was on the dry side and had not a whole lot of flavor, despite adding oregano as other reviewers suggested. It did slice quite thin and nicely after letting it cool overnight, which was good. The sauce was too thin and seemed to be a bit off in flavor..a bit too sour.

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Laura

Cooking Level: Expert

Living In: Squamish, British Columbia, Canada

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Reviewed: Apr. 17, 2008

We loved this recipe. The meat part was very easy to make, quick and tasty! The sauce was tasty but a little too runny and needed some garlic. Overall it’s a winner, I’ll just look for ways to tweak the sauce.

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Cooking Level: Intermediate

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Reviewed: Jul. 11, 2007

This is so addictive. You will want it everyday!!!

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dschori

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Reviewed: Jul. 5, 2007

I have lived in Nova Scotia and have not been back in years. I craved donairs and found this recipe. The recipe was great especially the second day since I could slice the meat thinner after it was chilled. The time also allowed the sauce to thicken - still need it a tad thicker to be perfect but still good and I did not use nonfat milk.

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Steph 2007

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Reviewed: Apr. 20, 2007

I have never been to Halifax, just stumbled upon this recipe. It was excellent! We ate it 2 nights in a row. I did add a teaspoon oregano. Thanks!!

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Barbara K

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

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Reviewed: Jan. 5, 2005

this is a great donair recipe, but you have to put in oregano.I usally make about 3lbs at a time.Do not use low fat milk. When making the sauce alway mix equal amounts of sugar and can milk , ( mix them with garlic powder to taste) mix well then add vinigar 1 tlbsp at a time but still stir slowly keep adding vinigar by the tlbsp till thick.I also like to eat mine on tortilla wraps with some greenpepper added to everything else.You can also make a pizza with this meat.Use a pizza crust spread sauce all over ,then put some meat on it ,springle with onions and tomatoes and top with mos-cheese and a bit more sauce.Heat till cheese melts and enjoy. If you freeze the meat cut it up first and put a few slices between freezer paper. then you can take out what you want when you want it.

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GOGOJO

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Reviewed: Sep. 14, 2004

This is the closest recipe that I've found to match my own. Very nice!! The only thing I would have added was oregano.

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JESSECONNOR

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Reviewed: Jul. 23, 2004

Im from the U.K. and had never heard of "Donair". Anyway I made the recipe and was knocked back by all the gorgeous flavours which were so new to me. The following day I had some of the meat and sauce left over, but no Pita Rounds. I decided to put all the mixture with salad into a Soft Wholemeal Bap with a little spread added, and it was just as delicious.

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JACKIE83

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Reviewed: Apr. 24, 2004

firstly u should never use low fat canned milk, always use whole can milk. never mix the sauce in a plastic bowl, it wont set up. the ingredients listed are good but it is missing the most important one (ground oregano).per pound of ground beef u should use 1 tsp. also when making this recipe italian seasoning is needed, .5 tsp. per 1 lb. as far as the sauce goes try 1 can milk 3/4 cup sugar,2tsp. garlic powder mix this well,then add between 4-6tsp. white vinegar. mix the vinegar in slowly it will make 4 thicker sauce.i find that u need a bit of fat in the meat 4 the spices 2 fully spread out therefore medium works better

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DASHRIPROCK

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Reviewed: Feb. 16, 2004

I too have not lived in Halifax for 6 years now, but managed to find a donair recipe a couple years back. This recipe is good, but try this for improvement; for the meat add a teaspoon of oregano, for the sauce use 2 tablespoons of vinegar and also add 1/2 teaspoon of garlic powder. Don't use a jar...add the vinegar last and quickly and don't stir too much, this will make it thicker. No this is not pizza corner, but my is it a good fix :)

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MICHE_S

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 29, 2004

I went to university in Halifax and have been jonesing for a donair for sooooooooo long-for that I'm giving this recipe 4 stars, however...it's not quite the same as pizza corner. I think the meat is missing something, more garlic and more cayenne. Also the sauce is a little thin, maybe because I used fat free milk, should there be garlic in the sauce? I'll keep trying though because you can't beat a great donair!

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