Rating: 4.45 stars
71 Ratings
  • 5 star values: 45
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

450 calories; protein 22.4g; carbohydrates 57.3g; fat 14.3g; cholesterol 63.7mg; sodium 813.6mg. Full Nutrition
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Reviews (52)

Most helpful positive review

Rating: 4 stars
10/29/2009
I am a Maritimer and this is almost identical to my recipe but I mix in 1 tsp of garlic powder to the sugar when making the sauce. It is important to make sure you add the vinegar 1 Tbsp at a time and mix well so it will thicken. We had many a donair party while living in Western Canada and got many western friends addicted to our yummmy donairs! Read More
(48)

Most helpful critical review

Rating: 3 stars
08/26/2011
8-24-11: This turned out much too hot. Maybe I made a mistake. Read More
(4)
71 Ratings
  • 5 star values: 45
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
10/28/2009
I am a Maritimer and this is almost identical to my recipe but I mix in 1 tsp of garlic powder to the sugar when making the sauce. It is important to make sure you add the vinegar 1 Tbsp at a time and mix well so it will thicken. We had many a donair party while living in Western Canada and got many western friends addicted to our yummmy donairs! Read More
(48)
Rating: 4 stars
11/06/2009
I thought this was pretty good although a bit hot for our taste. I was able to let the uncooked mixture sit for a few hours only rather than overnight as the recipe suggests. The sauce was a bit thinner than I had expected but perhaps was due to my method of mixing. I thought the taste sweet/sour was a nice combination with the spicy meat slices. Thank you very much for taking the time to share your recipe with us. I will make this again but will decrease the cayenne a touch and I might try it with ground pork. Read More
(12)
Rating: 5 stars
11/18/2009
Just like the ones at Big Red's in Chester NS. Thanks for taking me home for awhile! Everyone in my family liked it. An easy make ahead recipe. I did add the garlic powder like someone else suggested because that's the kind of sauce I'm used to. Here's a hint no one mentioned. The sauce is thicker right after it is made than if it sits in the fridge for any length of time. So I chilled it a bit and then used it right away. This is fantastic!!! Read More
(10)
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Rating: 5 stars
03/07/2011
I have been using this very same recipe for years now with the addition of 1 tsp of garlic. Just like that other Maritimer. I use the sauce for quite a few other dishes as well. Read More
(10)
Rating: 5 stars
04/28/2015
OK, I read the reviews, scrutinized the ingredients, and adjusted the recipe accordingly. We're sort of middle-of-the-road on spicy food (maybe 6 on a scale of 10), and I just knew that 2 tsp of cayenne for 1 lb of ground beef was going to be too much for us. I added only 1/2 tsp and, yes, you definitely still could taste the cayenne. We're not too much into super sweet things these days, so I also cut the sugar in half for the sauce which worked out perfectly (personal taste preference). I mixed the milk and the sugar with my battery-operated whisk, gradually added the vinegar, and ended up with a beautifully-textured sauce. I had concerns about the sauce, but the combination of the savory meat and the sweet sauce was perfectly balanced. This was my first Donair, but it won't be the last. This is a keeper and is going into my Favorites folder. Read More
(9)
Rating: 5 stars
10/22/2011
i thought this was great. this sauce recipe looks better than dash's recipe on this site. i used this method--- Stir canned milk sugar and garlic powder until sugar isdissolved. Add vinegar and continue mixing. The quicker you add thevinegar and the less you mix (I usually give the spoon 3 or 4 turnsaround the bowl) the thicker the sauce will be. Let sauce sit for atleast one hour in refrigerator before using. Eventually (hours to dayslater) the sauce may start to separate. DO NOT STIR IT. Simply skimthe thick sauce off the top. Read More
(7)
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Rating: 5 stars
07/05/2011
Really good recipe I add 1 tsp of cumin and an extra tsp of garlic powder to the meat and have a different recipe for the sauce which includes garlic. Make this frequently and usually make 5lbs of meat at a time because it freezes so well! Read More
(6)
Rating: 5 stars
06/20/2011
I made these donairs for supper the other night and my husband can't stop raving about them! I followed the recipe exactly and couldn't believe how easy they were to make! The meat sliced like it was roast beef and it was easy to get very thin pieces. For some reason though the sauce seemed like the recipe called for too much milk. It was too runny. I did mince up some fresh garlic until it was a smooth paste and added it to the sauce. Though runny the taste was awesome! I left it in the fridge until it was chilled.Next time I think I will use less milk.I can't wait until I make them again! Read More
(6)
Rating: 5 stars
09/04/2011
I've never been to Halifax but I have to say this was mighty tasty. I was craving Turkish Doner...and used the meat recipe to satisfy that craving. Would use 1/2 the cayenne next time--but other than that great. Didn't have any evap. milk--so made tzatziki sauce. So good and easy. A lot healthier too than typical doner as I used 93% lean ground beef. Thanks! Read More
(5)
Rating: 3 stars
08/26/2011
8-24-11: This turned out much too hot. Maybe I made a mistake. Read More
(4)