NOVA SCOTIA STYLE DONAIR
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
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
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Kumar Sachin
[email protected]Meh.
Bishesh Ray
[email protected]I was a bit disappointed with this recipe. The donairs were dry and the sauce was too sweet for my taste. I think I'll try a different recipe next time.
Slyvia Tshuma
[email protected]These donairs were amazing! I loved the sweet and tangy sauce, and the meat was so tender and juicy. I will definitely be making these again!
Rubel Ahmed Alif
[email protected]This recipe was easy to follow and the donairs turned out great! The meat was tender and well-seasoned, and the sauce was delicious. I will definitely be making this again.
Mozi Mozi
[email protected]I've been making this recipe for years and it's always a hit with my family and friends. The donairs are so flavorful and juicy, and the sauce is the perfect combination of sweet and tangy. I highly recommend this recipe!