Back to The Original Donair From the East Coast of Canada recipe
Try this recipe when you find yourself too far away from a corner pizza place in Halifax. Slices of spicy beef loaf are served on pita bread with the creamy, sweet and tangy sauce you expect. Favorite garnishes are chopped onions and fresh diced tomatoes.
Inspired by Halifax's donairs, this meat mixture is spiced with Mediterranean seasonings, baked, and then sliced for sandwiches. They're served with a creamy donair sauce.
Tried this and Loved it!! Used less cyanne pepper because i didnt want it to be too spicy and i added garlic to the sauce, Will no longer be buying donairs from take out places =) Thanks so much!!
I think that there should be 1/2 tsp of cayenne not 2tsp. I lived in halifax for 9 years and there is no way that donairs were hot. a typo perhaps. couldnt eat them. I will try again with less heat
Amazing recipe. Easy and worked great. Made it late afternoon and then let it rest in the fridge until I cooked it for lunch the following day. Didn’t try the donair sauce. Only thing I will say is that it was a bit spicy. I will probably reduce the amount of cayenne pepper next time - maybe one or one and a half teaspoons instead of the full two, but it depends on your taste. Overall, incredible though. Very similar to, if not better than, the authentic thing.
I am a Maritimer and this is almost identical to my recipe but I mix in 1 tsp of garlic powder to the sugar when making the sauce. It is important to make sure you add the vinegar 1 Tbsp at a time and mix well so it will thicken. We had many a donair party while living in Western Canada and got many western friends addicted to our yummmy donairs!
Good basic build recipe. The sauce needs garlic powder and white pepper though to be more in line with the real deal in Halifax.
Agree with Rex there, this recipe comes out way too hot if you follow to the T. I'd recommend using half the cayenne pepper in the recipe unless you like drowning your donair in the sauce to keep the heat down. I also second luvtocook's recommendation of throwing some garlic powder in the sauce, gives it a nice savoury touch and offsets some of the sweetness. Otherwise makes for really tasty donair meat. Cut ours thinner and used a little butter for the frying which gave it a nice crisp to the edges. Use an immersion blender if you have one for a thicker sauce.