Classic East Coast Donair
A Classic on the East Coast - the Donair is a delicious, messy masterpiece.
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
1 12oz can of evaporated milk
¾ cup white sugar
2 teaspoon garlic powder
1/4 c white vinegar
Chopped white onion
Shredded Lettuce (optional)
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.
Combine the milk, sugar 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.
Thinly slice the meat and warm in a pan, serve on warmed pitas with chopped tomato, chopped white onion, add sauce to taste.