Sweetened Garlic Sauce Donair Recipes

DONAIR SAUCE

Steps:

• Stir together all ingredients until thick. You might find that stirring it with a fork works best or you can use a stand mixer or electric mixer.
• You can use this right away but it tastes the best if it sits overnight in the fridge.
• Use as a topping for East Coast Canadian Halifax Donairs or garlic fingers!

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA

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.

MARITIME DONAIR SAUCE

Steps:

• Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.

DONAIR SAUCE

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.

DONAIR

Steps:

• Heat oven to 375°F (160°C). Peel and chop onion, pulse in food processor until pureed. Scoop onion puree into the center of 2-3 layers of paper towels, cheesecloth or large coffee filters. Gather the edges, and squeeze out all the liquid from the onions. Return onion solids to the food processor and discard the liquid.
• Add 1 pound of the ground beef, corn starch, garlic powder, pepper, oregano, cayenne, salt and paprika to the food processor and process until it forms a paste. Add another 1 pound of beef and process again until smooth. Add remaining beef, and process again until smooth, scraping down the sides of the food processor to ensure that everything is smooth. Form the mixture into a log and place onto a broiling pan/rack. Bake for 2 hours, flipping loaf over at the halfway point.
• After 2 hours, remove from oven and allow to cool to room temperature. Wrap cooled loaf in plastic, chill for at least 8 hours or overnight.
• Add a little (a couple of teaspoons) of vegetable oil to a large skillet over medium heat. Slice donair meat into 1/4" thick slices, add to pan and reheat until desired texture (If you like crispy edges, cook a little longer than you would if you don't).
• Brush or spray pitas lightly with water. Heat in a hot skillet until warmed through.
• Pile the reheated meat onto the heated pitas. Top with onions and tomatoes. Drizzle generously with sauce. Wrap in wax paper, parchment paper or foil to hold it together while eating. Serve immediately.
• In a medium bowl, whisk together the sweetened condensed milk, vinegar and garlic powder. Transfer to an airtight container and refrigerate until ready to use.

EAST COAST GARLIC FINGERS WITH DONAIR SAUCE

Steps:

• Measure flour, yeast, baking powder, sugar and salt into large mixing bowl with a dough hook attachment. Stir.
• Add cooking oil and warm water, and mix well.
• Turn pizza dough out onto floured surface. Knead 30-40 times until smooth and elastic, adding more flour as needed to prevent sticking.
• Grease 2, 12" pizza pans, and divide dough in half.
• Roll and stretch the dough until it covers the pan.
• Preheat the oven to 425°
• Prepare your garlic butter: mix butter with garlic powder, black pepper and oregano.
• Spread the mixture over the crust evenly. Cover with shredded mozzarella and grated parmesan cheese.
• Bake in the oven for 20-25 minutes, or until cheese is melted, the edges lightly brown and bubbly.
• In a bowl, place sweetened condensed milk, onion powder, garlic powder and vinegar. Fold in until completely mixed, and there is no vinegar separated or sitting on top.
• Let pizza cool for 5 minutes before cutting into fingers and serving with donair sauce for dipping.
• Enjoy!