I haven't had a Donair this good since eating one at Charles Smart in Edmonton, Alberta 20 years ago! I doubled the recipe but used half ground beef and half ground lamb. I also reduced the sugar in the sauce to half of a cup. The secret to the sauce is to combine all ingredients, except the vinegar. Once combined, pour the vinegar on top and let it sit for about 5 minutes. Stir 4-5 times with a spoon and then leave it alone! Lastly, heat up one side of a
Lebanese flat bread before assembling. Don't forget the shredded lettuce, sliced tomatoes and sliced onions. Delicious!
0 users found this review helpful
Aug. 21, 2012