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Dash's Donair

Reviewed: May 24, 2010
Important: REALLY REALLY WORK THE LOAF!! I'm a big guy, ex-baseball pitcher. I use a large wok and SLAM the meat mixture into the wok at least 40 times. It's worth it for the texture. You MUST USE A BROILING PAN, unless you have a spit rotisserie. I've made this recipe several times and added some secret ingredients to give it a personal touch. Thinking of opening my own restaurant, based on the rave-reviews.. and for the fact that you can't get a donair in Montreal.
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