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Authentic Halifax-Style Donair

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PREP TIME
40 min
COOKING TIME
150 min
TOTAL TIME
550 min
SERVINGS
15 servings
Lunch Dinner Canadian
Authentic Halifax-Style Donair
Ingredients
  • 4 pounds ground beef
  • 1 pound ground lamb
  • 5 teaspoons all-purpose flour
  • 4 teaspoons salt
  • 5 teaspoons dried oregano
  • 2 1/2 teaspoons dry mustard
  • 2 1/2 teaspoons garlic powder
  • 2 1/2 teaspoons cracked black pepper
  • 2 1/2 teaspoons cayenne pepper
  • 2 teaspoons crushed dried chile pepper
  • 1 1/2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 (12 fluid ounce) can evaporated milk
  • 3/4 cup white sugar
  • 2 teaspoons garlic powder
  • 3 tablespoons white vinegar, or as needed
  • 15 pita bread rounds
  • 2 tomatoes, chopped, or more to taste
  • 1 onion, chopped
Instructions
1
Preheat your oven to 300 degrees Fahrenheit (the temperature is equivalent to 150 degrees Celsius).
2
Prepare a large baking dish by greasing it with butter or cooking spray.
3
Combine beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons of garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a large bowl.
4
Mix all the ingredients together using your hands until they form a cohesive paste, approximately taking 10 minutes to achieve this.
5
Shape the meat mixture into a large loaf shape and place it in the prepared baking dish.
6
Bake the meat in the preheated oven until it reaches an internal temperature of at least 160 degrees Fahrenheit (the meat should no longer be pink in the center), which typically takes about 2 hours.
7
Remove the meat from the oven and place it on a wire rack to cool completely, allowing any excess juices and fat to drain off.
8
Refrigerate the cooled meat for at least 6 hours or overnight.
9
In a small bowl, whisk together evaporated milk, sugar, and 2 teaspoons of garlic powder.
10
Gradually add vinegar to the mixture until it thickens, creating a smooth sauce.
11
Cut the donair meat into thin strips, approximately 1/8-inch to 1/4-inch thick.
12
Fry the meat strips in batches of one in a skillet over medium-high heat until they begin to crisp at the edges.
13
Remove the fried meat from the pan and set it aside.
14
Dampen a pita round with water, then fry it in the same pan, turning once, until it's warm and slightly crispy, about 1 minute.
15
Spread a small amount of the sauce mixture onto the pita round.
16
Add slices of donair meat on top, along with some onion, tomato, and additional sauce.
17
Repeat the process with the remaining meat and pita rounds.