"Halifax" style Donair Meat & Donair Sauce

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A Maritime favorite and my favorite food of all time. The sweet sauce compliments the spicy meat all wrapped in a warm pita with Tomato and onion.

Preparation time: 30 min
Cooking time: 2- 2 1/2 hrs

Difficulty: Easy - for beginners
Serves: Depends on how big you want it :-)


For the sauce:2/3 cup canned evaporated milk(must be full fat, or the sauce will be too thin.)
2/3 cup sugar
1/4 cup white vinegar
1/2 tsp garlic powder

For the Meat:3 pounds lean hamburger
3/4 cup bread crumbs
2 tsp pepper
1-2 tsp cayenne red pepper (depending on your taste)
1 1/2 tsp oregano
3 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Pita Brea
Toppings: Diced Tomato and Onion


For The Sauce: 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 vinigar 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 recipe below. It is my new favorite.

For the Meat: Combine all ingredients in a large bowl. Knead for 20 minutes or just put it in your food processor like I do. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice into thin or thick slices depending on how you like it. Meat can be frozen for future use. If (like me) you are not fortunate enough to own your own rotary-stick-cooker thing like the ones in the good shops, you may find that the inner parts of the loaf are not browned enough or some like a slight crispiness to their slices. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture.

Assembly:Heat donair meat in a frying pan. Dip a pita bread in water and fry in frying pan to soften (this is VERY important). Place a generous amount of sauce on bread. Top with meat, chopped onions and tomatoes and finish off with lots more sauce. Put on some old clothes, then roll up or serve open face on a plate. Utensils are strictly forbidden.


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