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Dash's Donair
Reviews:
June 24, 2005

I am from Halifax too. This is the exact recipe used by the restaurant that invented the Donair. The trick to the meat is to ask your butcher to put it through the meat grinder 2 more times to grind it extra fine. Medium beef also works the best. Also, absolutely no substitutes can be made for the sauce. You must used evaporated milk and you must chill the sauce before using. The cold sauce meets warm spicy beef is an important part of the experience. a warm pita is important too.

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