Nova Scotia Donairs Recipes

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA

The Original Donair From the East Coast of Canada image

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

Ingredients

1 pound ground beef
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 (12 ounce) can evaporated milk
½ cup white sugar
¼ cup white vinegar, or to taste
6 large pita bread rounds

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

NOVA SCOTIA STYLE DONAIR

Nova Scotia Style Donair image

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

Ingredients

4 pounds ground beef
1 pound ground lamb
5 teaspoons all-purpose flour
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
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

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

NOVA SCOTIA DONAIRS

Nova Scotia Donairs image

Make and share this Nova Scotia Donairs recipe from Food.com.

Provided by Tonkcats

Categories Meat

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

5 lbs hamburger
1/2 teaspoon pepper
1 teaspoon cayenne pepper
1 1/2 teaspoons oregano
1/2 cup m.s.g. or 1/2 cup Accent seasoning
1 cup breadcrumbs
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon garlic powder
salt
2/3 cup canned milk
2/3 cup sugar
1/4 cup vinegar

Steps:

Mix well loaf ingredients and shape into 1 or 2 loaves.
Bake on broiler pan or cake rack on cookie sheet at 300 degrees for 1 1/2 hours and cool.
Slice very thin and warm before using (heat in frypan). This can also be frozen and used any time. Method: Run water over Lebanese bread and fry in pan with a little oil.
Spread with sauce and add meat, finely chopped onion, chopped tomato and lettuce.

Nutrition Facts : Calories 5992.9, Fat 283.3, SaturatedFat 111.2, Cholesterol 1591.7, Sodium 2568, Carbohydrate 333.9, Fiber 8.5, Sugar 253.1, Protein 501.6

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