MARITIME DONAIR SAUCE
Donair sauce done just like in Atlantic Canada. Long live Greco!
Provided by MATHIEUDAIGLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 6
Number Of Ingredients 3
Steps:
- Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 18.7 g, Cholesterol 11.6 mg, Fat 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 43.2 mg, Sugar 18.6 g
NOVA SCOTIA STYLE DONAIR
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!
Provided by Bryan & Jenni
Categories Meat and Poultry Recipes Lamb Ground
Time 9h10m
Yield 15
Number Of Ingredients 19
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
- 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.
- 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.
- Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.
- 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.
- 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.
Nutrition Facts : Calories 511 calories, Carbohydrate 44.9 g, Cholesterol 103.3 mg, Fat 21.6 g, Fiber 2.3 g, Protein 32.7 g, SaturatedFat 8.7 g, Sodium 1003.8 mg, Sugar 14.6 g
AUTHENTIC DONAIRS WITH SWEET SAUCE
Steps:
- For Donair meat Place ground beef in a large metal bowl and set aside. Mix all the spices together in a small bowl(I use a morter & pestle to grind them together) Add spice mix to the meat a little at a time, working it through well. Pick the meat up and throw it down into the bowl(or if you have a large cutting board use it). Do this 20-30 times, kneading it after each throw.(When throwing the meat you need to do so with force this gives the meat the proper texture). Heat oven to 350F Form the meat into a loaf patting it down like you would a hamburger,but making it into a flat loaf shape. Place the loaf on a broiler pan (if you don't have one a cookie sheet will do). Bake for 1-1/4 hrs (turning over half way through). Let the meat cool down somewhat before cutting it into strips. (optional)Fry meat slices if you want crispy meat. Warm a frying pan over medium heat. Lightly wet each pita and cook it in the pan turning until softened. For the Sauce 1. Combine both milks with onion powder and garlic in a medium glass or metal bowl(not plastic, as for some reason it doesn't set up right in one). 2. Slowly add vinegar and stir lightly with a fork just until mixture thickens. Stir it too much and it will become runny. 3. Refrigerate until ready to use. To Serve Warm a frying pan over medium heat. Lightly wet each pita and cook it in the pan, turning until warm and softened. Lightly coat a pita on one side with donair sauce. Place some of the meat on the pita and pour more sauce over it. Add shredded lettuce chopped onion & tomato before folding and serve.
DONAIR SAUCE
This recipe is from "All Things Donair". Not mine, just wanted to post it here for keeping. It is an adapted recipe from King of Donair on Halifax's Pizza Corner. Note: Cooking time is setting time
Provided by puh-leas-no-coconut
Categories Sauces
Time 1h5m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Stir canned milk, sugar and garlic powder until sugar is dissolved.
- Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be.
- Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.
- You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the Ultra-Thick Donair Sauce Recipe I have posted.
Nutrition Facts : Calories 94.9, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 22.9, Carbohydrate 19, Sugar 16.7, Protein 1.5
THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA
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.
Provided by Del
Categories Main Dish Recipes Sandwich Recipes Gyro Recipes
Time 9h50m
Yield 6
Number Of Ingredients 12
Steps:
- In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
- Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
- Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
- Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
- To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 57.3 g, Cholesterol 63.7 mg, Fat 14.3 g, Fiber 1.9 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 813.6 mg, Sugar 23.5 g
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