sometimes i dream that toronto will bloom a Little Maritimes. it’ll have a guy’s frenchys, cows ice cream, a Needs for my break-opens, and a pizza corner. anything can and does happen at pizza corner, but mostly what happens is donairs.
i owe a great deal to the spectacular dash riprock’s real halifax donair recipe. who is this person? they sound like a donair rock star. my recipe is made & spiced a little differently, but i wouldn’t be where i am today — in my pajamas on the couch with a homemade breakfast donair in hand — if not for this recipe.
whip this up & you’ll be havin a time right some quick.
1 lb of medium ground beef
2 tsp salt
1 teaspoon flour
1 teaspoon ground oregano
1 tbsp garlic powder
1⁄2 tsp onion powder
1⁄2 tsp italian seasoning
1⁄2 tsp black pepper
1⁄2 tsp cayenne pepper
1 can sweetened condensed milk
2 tbsp garlic powder
1/3 cup of white vinegar
also: your favourite store-bought pita breads, chopped onion & tomato
preheat oven to 350f. combine all donair meat ingredients in a food processor. mix on high, until the meat comes together, almost like a dough ball, and it will pull up onto the sides of the bowl. if you don’t have a food processor, that’s cool — just knead all of these things together like you would a bread dough, for 5 minutes or so.
line a loaf pan with plastic wrap / foil / parchment, whatever. any of those will work. press the meat into the pan. this is just to create the loaf shape. flip over onto a baking sheet, lined with a baking rack. it should release easily. remove plastic wrap lining.
bake at 350 for an hour, flipping the loaf over at the halfway point.
make the sauce: mix sweetened condensed milk, vinegar & garlic powder together. it’s really that easy. add more garlic powder or vinegar if you want to adjust the taste — sometimes i add a bit of water, if i feel like a runnier sauce. everyone prefers a different viscosity of donair sauce, they’re all equal. except for that shit made with regular condensed milk. don’t ever do that.
after meat has cooled, slice thinly and fry in a med-hot skillet with a bit of olive oil, until the edges are crispy. add 1 tbsp of water to the pan, and lay two of the pitas over the meat, letting the water steam them briefly.
laying the pitas on a piece of foil, divide the meat between the pitas, leaving room at the bottom for an up-fold. cover with donair sauce, tomatoes, and onion. fold the left side over, bottom part up, right side over — bring the foil edges together and fold down to hold this beauty together, twisting at the bottom. chow down. imagine it’s 2am & you’re on those old steps at the corner of blowers & grafton, just havin a time. proper ting.