Dash's Donair

Dash's Donair
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    4 People
  • VIEWS
    1.3K

Embark on a culinary journey to Halifax with this authentic Donair recipe. A symphony of savory spices and perfectly textured meat, this dish promises a taste of Atlantic Canada right in your kitchen. Prepare to be transported!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    50 g
  • Cholesterol
    98 mg
  • Fiber
    1 g
  • Protein
    26 g
  • Saturated Fat
    10 g
  • Sodium
    748 mg
  • Sugar
    48 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 2 mins In a cup or small bowl, meticulously blend the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper. Set aside your expertly crafted spice mixture. (2 minutes)

Image Step 03
03 Step

Recipe View 15 mins Place the ground beef in a large, chilled steel mixing bowl set on a stable surface. Incorporate the spice mixture into the meat using your hands. The secret is in the kneading: Pick up the meat and throw it down forcefully about 20 times, kneading it after each throw. This develops the crucial protein structure for that signature donair texture. (15 minutes)

Image Step 04
04 Step

Recipe View 5 mins Shape the seasoned meat into a loaf and place it on a broiler pan or baking sheet. (5 minutes)

Image Step 05
05 Step

Recipe View 1 hrs 35 mins Bake in the preheated oven for 1 hour and 15 minutes, rotating the loaf halfway through to ensure even baking and a uniformly golden crust. Allow the loaf to rest for at least 10 minutes before slicing. (1 hour 35 minutes)

Image Step 06
06 Step

Recipe View 5 mins While the meat is baking, prepare the sauce: In a medium bowl, whisk together the evaporated milk, sugar, and garlic powder until smooth. Gradually whisk in the white vinegar, 1 teaspoon at a time, until the sauce thickens to your desired consistency. The tang of the vinegar should perfectly balance the sweetness. (5 minutes)

Image Step 07
07 Step

Recipe View Serve the warm, freshly sliced donair meat with the sweet and tangy sauce. Traditionally served in a pita bread with your favorite toppings, such as diced tomatoes and onions.

For the most authentic flavor, use freshly ground spices.
The 'throwing' of the meat is crucial for the correct texture; don't skip this step!
Adjust the amount of vinegar in the sauce to your personal preference. Some prefer a tangier sauce.
Allow the meat to cool completely before slicing for easier and cleaner cuts.
Serve immediately for the best experience.

Meagan Robel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 444 Ratings)
Total Reviews: (5)
  • Alan Klein

    This recipe is spot-on! The spice blend is perfect, and the sauce is addictive.

  • Lou Abshire

    Easy to follow and delicious. I added a pinch of cinnamon to the spice blend for a little extra warmth.

  • Ole Reichert

    I was skeptical about throwing the meat, but it really made a difference. Thanks for the tip!

  • Taya Douglas

    The meat texture was just like I remember from Halifax. Amazing!

  • Margret Reichert

    My family devoured this. It's definitely going into our regular rotation.

LEAVE A REVIEW

Please Rate