If you’ve ever been to Halifax, Nova Scotia, Canada, hopefully you had the chance to try a donair. This is the recipe used to make those donairs in some places in town. Remember to knead that meat until it’s almost a paste!
Ingredients
Sauce
- 1 (12 fluid ounce) can evaporated milk
- ¾ cup white sugar
- 2 teaspoons garlic powder
- 3 tablespoons white vinegar, or as needed
- 15 pita bread rounds
- 2 tomatoes, chopped, or more to taste
- 1 onion, chopped
- 4 pounds ground beef
- 1 pound ground lamb
- 5 teaspoons all-purpose flour (Optional)
- 4 teaspoons salt
- 5 teaspoons dried oregano
- 2 ½ teaspoons dry mustard
- 2 ½ teaspoons garlic powder
- 2 ½ teaspoons cracked black pepper
- 2 ½ teaspoons cayenne pepper
- 2 teaspoons crushed dried chile pepper
- 1 ½ teaspoons paprika
- 1 teaspoon Italian seasoning
Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
Step 2
Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan.
Step 3
Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight.
Step 4
Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.
Step 5
Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute.
Step 6
Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.
Cook’s Notes:
Beef can be used in place of lamb if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 511 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat9g | 44% |
Cholesterol103mg | 34% |
Sodium1004mg | 44% |
Total Carbohydrate45g | 16% |
Dietary Fiber2g | 8% |
Total Sugars15g | |
Protein33g | |
Vitamin C5mg | 26% |
Calcium142mg | 11% |
Iron4mg | 24% |
Potassium559mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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