I'm a born and raised Halagonian, but now live in Europe. While pregnant, I would crave donairs all the time, so I always made extra to have on hand in the freezer for those 2am cravings.
Since I now have lots of practice making this recipe, (too much I'm sure) I have found through trial and error that you can achieve a better texture to the finished product if you mix the meat mixture in the food processor. This makes the cooked meat much more dense (like the real deal back home) and less like typical meat loaf that your Grandma makes. You can get a nice thin slice this way.
I also put the sliced meat in the frying pan for a few minute to get that slight crispy texture that the original donairs had. (Before the electric shaver machine became the standard..blah.) Awesome recipe! Don't forget to dip you bread in water and fry/heat it in the pan with the meat!
If you have extra sauce, why not try another Halifax take-out favorite...garlic fingers. Yum!
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I'm a born and raised Halagonian, but now live in Europe. While pregnant, I would crave...