Classic East Coast Donair
30 minutes
75 minutes
Canadian
Main Dish
A Classic on the East Coast - the Donair is a delicious, messy masterpiece.
Ingredients
Donair Meat
- 1 teaspoon salt
- 1 teaspoon ground oregano
- 1 teaspoon all-purpose flour
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Maritime Madness Habanero Moonshine hot sauce
- 1 pound of ground beef
Donair Sauce
- 1 12oz can sweetened condensed milk
- 2 teaspoon garlic powder
- 1/4 c white vinegar
For Serving
- Pita Bread
- Chopped tomato
- Chopped white onion
- Shredded Lettuce (optional)
Directions
Donair Meat
Preheat the oven to 350 degrees F (175 degrees C). Combine the meat, spices and hot sauce in a metal bowl. Mix it very well.
Once mixed pick up the meat and throw down with force 20 times kneading it after each throw. (This will make the final product dense and easy to cut).
Form it into a loaf and place on a broiler pan. If you don’t have one, a baking sheet will do. Bake for 1 hour and 15 minutes in the preheated oven, turning over half way through. This will ensure even cooking. It cuts better if you chill the cooked meat overnight before slicing.
Donair Sauce
Combine the sweetened condensed milk and garlic powder in a medium sized bowl
Gradually whisk in the vinegar on teaspoon at a time (this is the thickening agent) until thickened to your desired consistency. Make this a bit in advance so it can thicken.
To Serve
Thinly slice the meat and warm in a pan, serve on warmed pitas with chopped tomato, chopped white onion, add sauce to taste.
