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.