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: Apr. 16, 2012

im from back east and was expecting something a little closer to what i get at home. wasnt a fav

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Reviewer:

TERRI

Reviewed: Jun. 13, 2011

a family favorite...might add a touch more spices, but this recipe is just fine as is!!

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Reviewer:

chikp

Cooking Level: Expert

Home Town: Sparwood, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

Reviewed: May 13, 2011

The taste of the meat was good. I used lean ground beef and I won't do that again. It was dry. I also will not add cayenne pepper next time. I used about 1 tsp and it was too "hot". I will make this again with the adjustments as noted!

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Reviewer:

Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

Reviewed: Oct. 10, 2010

good but it just needs an hour in oven, not 2

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Reviewer:

Gavin

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Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Jun. 14, 2010

This recipe is great!! I used red wine vinegar in the sauce and added 3 crushed garlic cloves. I made mini patties with the meat and fried them in the pan (rather than cook it for 2 hours in the oven). My husband loved it and I will definitely be making this again.

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Reviewer:

Chanelle

Reviewed: May 11, 2010

Alternate sauce recipe: Use a can of sweetened condensed milk, grate 1-2 cloves of garlic into a fine paste and wisk it in. Add 1/4 C of white vinegar and wisk it quickly, but not too much (10-12 strokes is perfect). let it set in the fridge for 10-15 minutes, and voila... Donair sauce that you can literally stand a spoon in. This sauce keeps longer than the standard, and will not separate like the regular sauce. Enjoy!! A very important step in the meat prep is to run it through a food processor or grinder three times. This makes a more homogeneous loaf, that's easier to slice. More pepper is a good idea as well (up to twice as much.)

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Reviewer:

Dennis B

Cooking Level: Expert

Living In: New Glasgow, Nova Scotia, Canada

Reviewed: May 10, 2010

Is the ground beef supposed to be cooked already? I thought you're not supposed to bake raw ground beef....

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Reviewer:

Nadine

Cooking Level: Intermediate

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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Reviewer:

Lamilu

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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