Street Food
Halifax Donair
Ingredients
- - 1kg (2.2 lb) ground beef (medium fat content)
- - 15g (1 tbsp) garlic powder
- - 15g (1 tbsp) onion powder
- - 10g (2 tsp) dried oregano
- - 10g (2 tsp) paprika
- - 10g (2 tsp) salt
- - 5g (1 tsp) freshly ground black pepper
- - 4 large pita or donair breads
- - 1 large onion, thinly sliced
- - 2 tomatoes, diced
- - 1 can (370ml) evaporated milk, for the sauce
- - 200g (1 cup) granulated sugar, for the sauce
- - 15ml (1 tbsp) white vinegar, for the sauce
- - 5g (1 tsp) garlic powder, for the sauce
Method
- Preheat the oven to 160C (325F). In a large bowl, mix the ground beef thoroughly with the garlic powder, onion powder, oregano, paprika, salt and pepper until well combined and slightly tacky.
- Press the seasoned meat firmly into a loaf tin, packing it tightly to remove air pockets, and shape into a compact loaf.
- Bake for 45-60 minutes, until the internal temperature reaches 71C (160F), then let it rest for 10 minutes.
- For the donair sauce, whisk the evaporated milk, sugar and vinegar together in a small saucepan over low heat until the sugar dissolves and the mixture thickens slightly, about 8-10 minutes. Stir in the garlic powder and let cool - the sauce will thicken further as it cools.
- Thinly slice the cooked meat loaf into shavings.
- Warm the pita breads briefly, then pile with the sliced meat, sliced onion and diced tomato.
- Drizzle generously with the sweet garlic donair sauce and fold or roll the bread around the filling to serve.
Introduction: Invented in Halifax in the early 1970s by Greek immigrant restaurateurs adapting the gyro/doner concept, the donair – spiced beef on a loaf of pita-style bread with a distinctive sweet, garlicky evaporated-milk sauce – became so beloved it was declared Halifax's official food in 2015.
Cultural Background: Invented in Halifax in the early 1970s by Greek immigrant restaurateurs adapting the gyro/doner concept, the donair – spiced beef on a loaf of pita-style bread with a distinctive sweet, garlicky evaporated-milk sauce – became so beloved it was declared Halifax's official food in 2015.
Tips: Pack the meat mixture very firmly into the loaf tin to prevent it from crumbling when sliced – this is what allows it to be cut into thin shavings like a true donair. Whisk the sauce constantly while it thickens to prevent it from curdling or catching.
Variations: Some Halifax shops griddle-fry the sliced meat briefly after slicing for extra crisp edges before assembling. A donair pizza, topping a pizza base with the meat, sauce and toppings, is a popular Halifax variation. No authentic vegetarian version exists for this spiced-beef street food.
Storage: Cooked meat loaf keeps refrigerated for up to 4 days; the donair sauce keeps refrigerated in a sealed jar for up to 2 weeks.
Reheating: Reheat sliced meat briefly in a dry frying pan over medium heat for 1-2 minutes until warmed through and slightly crisped.
Nutrition: Per serving: approx. 560 kcal, 28g protein, 52g carbohydrate, 26g fat, 3g fibre, 980mg sodium.
FAQs:
Q: What makes donair sauce different from tzatziki?
A: Donair sauce is a sweet, garlicky sauce based on condensed or evaporated milk, sugar and vinegar, entirely distinct from the yoghurt-cucumber tzatziki served with Greek gyros.
Q: Can I use a rotisserie-style spit instead of a loaf tin?
A: Yes, if you have a home vertical rotisserie the meat can be formed onto a spit and roasted, then shaved in the traditional donair-shop style.