Ground Beef Series: Pound #2- The Donair

For a while I have been collecting and trying Micro-Regional Food recipes. When I started writing the Ground Beef Series, I remembered the Donair, famous only to those from Halifax, Nova Scotia. The shop from which it hails is called King of Donair and has made their Donairs based on the Middle Eastern (Lebanese), Doner Kebab that I was so fond of eating while living in Germany. Do not be put off by the sweet Donair sauce because with the spice of the meat and the bite of the onions it is surprisingly delicious. Here is the Donair recipe I like.

Donair Building- Once you have cooked the meat and made the sauce, heat meat slices in a lightly greased iron skillet turning once. Also heat the pitas in the skillet turning once. Top each pita with a serving of meat, shredded mozzarella, sliced tomatoes, chopped onions, and the special sauce. Fold the pita closed, more so in a cone shape instead of a taco shape and wrap the end with a piece of wax paper because its going to get messy. This recipe makes 4 large Donairs.

Note- The meat alone is a fantastic pizza topping and once sliced it will top 3 large pizzas. The meat freezes well.

Another Note- If you have leftover sauce which you may, make this salad with it. Cucumber Salad- Slice one peeled cucumber thinly as well as one vidalia onion. Toss in bowl with remaining sauce and stir in 1 tsp. dried dill. Chill to marry flavors and serve up cold. This salad is usually made with a sour cream mixture but it was the perfect salad to use up this delicious sauce.


Email Recipe | Print Page

4 Comments

  1. avatar Nicole
    Posted 04/21/2008 at 5:11 PM | Permalink

    That sounds so good! It is way past lunch time and I need food. Your photo is very nice. How do you get so close up?

  2. avatar Robin Sue
    Posted 04/21/2008 at 8:24 PM | Permalink

    Nicole, Thanks for the compliment. I use the macro setting on my digital and take about 20 pictures just to get it right. I also use natural light whenever possible.

  3. avatar Chris
    Posted 07/21/2012 at 4:23 PM | Permalink

    Thanks for posting this – I’m from Halifax and have been preaching the Donair to Americans here in Atlanta for years – especially the Gyro restaurants, as this would make a fantastic addition to their menus.

    If you ever make it to Halifax, ask where “pizza corner” is and try a Donair from any of the 3 shops there – they all make a good version. KOD is probably the best of the lot.

    Donair pizza’s are awesome when made just with the sauce and tomato slices, as are Donair subs. Another favorite in Halifax is to get cheese fingers and dip in the Donair sauce.

    There is a debate about the best recipe for the sauce and techniques, but after having worked at pizza places in Halifax, I believe that the sauce does need garlic and white pepper to liven it up. Google the recipe and you see what people are saying.

    Love the site Robin Sue, thanks for sharing.

    • avatar Robin Sue
      Posted 07/22/2012 at 8:40 AM | Permalink

      I hope to get up there some day!

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <blockquote cite=""> <cite> <code> <em> <strike> <strong>

  • Find Us on Facebook

  • Follow on Pinterest

    Follow Big Red Kitchen on Pinterest
  • Get the BigRedKitchen Newsletter