A Halifax classic, made in the comfort of your own kitchen. Perfect for a night in with the family. Inspired by Matty Matheson.
Serves 4-8 guests
For the donair meat:
- 1 pound lean ground beef
- 1/2 pound ground pork
- 3 tsp ground oregano
- 2 tsp ground thyme
- 1 Tbsp ground coriander
- 2 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1/2 tsp ground cayenne pepper
- 1 tbsp ground pepper
- 2 tsp salt
Preheat oven to 350’F. In the bowl of stand mixer, a large bowl with a hand beater or in the bowl of a food processor, combine all ingredients and beat on medium speed until it comes together and resembles a paste or sausage meat. This may take 2-3 minutes. You may also use your hands and knead, this may take 4-5 minutes.
Line a loaf pan with parchment paper and lightly grease. Place meat mixture into pan and press down hard, releasing any air bubbles. The mixture should feel very tight and compact in the dish. Place the loaf pan in a larger dish and fill with hot water until it reaches up the side of the loaf pan by 1-1.5” (around the first knuckle on your pointer finger). Bake for approx.. 40-60 minutes, until 165’f in centre of loaf. Allow to cool in pan 10 minutes, then out of pan an additional 15 minutes. Slice 1/4” thick. I like to slice my loaf and brown in some butter, in a large pan, over medium-high heat, approx.. 1 minute per side. It can also be sliced and served as is. You can also make ahead, slice and reheat as needed. Keeps in fridge up to 3 days.
On your donair bar you should have the following:
- pitas (warm with a damp paper towel in microwave, covered, for 40 seconds)
- diced tomatoes
- diced onions
- donair sauce (see recipe below)
- Shredded lettuce
- 1/2 cup evaporated milk
- 2-3 tbsp white vinegar
- 1/4 cup sugar
- 1-2 tsp garlic powder (depending how much garlic you like)
- 1 clove fresh garlic, minced, optional
- 1/2 tsp salt
Whisk together all ingredients, allow to sit and thicken 5 minutes before serving. Keeps in fridge, covered up to 3 days.
Take warm pita. Layer with 4-6 slices of donair meat, top with desired toppings, smother in donair sauce, wrap up, starting with bottom, then sides, leaving the top open. Serve immediately upon assembly.
Recipe created by Chef Dany Duguay
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