Recipe by Del
"In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair."
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ground black pepper
1 (12 ounce) can
white vinegar, or to taste
pita bread rounds
I am a Maritimer and this is almost identical to my recipe but I mix in 1 tsp of garlic powder to the sugar when making the sauce. It is important to make sure you add the vinegar 1 Tbsp at a time and mix well so it will thicken. We had many a donair party while living in Western Canada and got many western friends addicted to our yummmy donairs!
8-24-11: This turned out much too hot. Maybe I made a mistake.
I thought this was pretty good although a bit hot for our taste. I was able to let the uncooked mixture sit for a few hours only rather than overnight as the recipe suggests. The sauce was a bit thinner than I had expected but perhaps was due to my method of mixing. I thought the taste, sweet/sour was a nice combination with the spicy meat slices. Thank you very much for taking the time to share your recipe with us. I will make this again but will decrease the cayenne a touch, and I might try it with ground pork.
I have been using this very same recipe for years now, with the addition of 1 tsp of garlic. Just like that other Maritimer. I use the sauce for quite a few other dishes as well.
Just like the ones at Big Red's in Chester NS. Thanks for taking me home for awhile! Everyone in my family liked it. An easy make ahead recipe. I did add the garlic powder like someone else suggested because that's the kind of sauce I'm used to. Here's a hint no one mentioned. The sauce is thicker right after it is made than if it sits in the fridge for any length of time. So I chilled it a bit and then used it right away. This is fantastic!!!
i thought this was great. this sauce recipe looks better than dash's recipe on this site.
i used this method---
Stir canned milk, sugar and garlic powder until sugar isdissolved. Add vinegar and continue mixing. The quicker you add thevinegar and the less you mix (I usually give the spoon 3 or 4 turnsaround the bowl), the thicker the sauce will be. Let sauce sit for atleast one hour in refrigerator before using. Eventually (hours to dayslater), the sauce may start to separate. DO NOT STIR IT. Simply skimthe thick sauce off the top.
I've never been to Halifax, but I have to say, this was mighty tasty. I was craving Turkish Doner...and used the meat recipe to satisfy that craving. Would use 1/2 the cayenne next time--but other than that, great. Didn't have any evap. milk--so made tzatziki sauce. So good and easy. A lot healthier too than typical doner, as I used 93% lean ground beef. Thanks!
Really good recipe, I add 1 tsp of cumin and an extra tsp of garlic powder to the meat and have a different recipe for the sauce which includes garlic. Make this frequently and usually make 5lbs of meat at a time because it freezes so well!
* Percent Daily Values are based on a 2,000 calorie diet.
The Original Donair From the East Coast of Canada
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
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