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Dash's Donair

Reviewed: Aug. 21, 2012
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!
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