Time 1h45m Yield 4 serving(s) Number Of Ingredients 13 Steps:
DONIR MEAT: take all the spices mix them together well add the spices to the meat a little at a time,working the spices through the meat well when spices are all worked into the meat,pick the meat up and throw it down into a steel mixing bowl. Do this 20-30 times, kneading it after each time. When throwing the meat you need to throw it down with force. This gives the meat the proper texture, like you find at a donair shop. Once this is done cut the meat into 1 lb loafs; pat the meat like you would a hamburger, but make it into a loaf shape. Place the loaves on a broiler pan (if you don’t have one a cookie sheet will do). Bake at 350°F for 1-1/4 hrs (turn them over at half the way through). Let the meat cool down before you cut it. Once it is cut up, you can fry it or not, depending if you like your donair meat crispy or not. DONAIR SAUCE: Open the can of milk pour it into a steel or glass bowl (not plastic–it won’t set up properly in plastic). Pour the sugar & garlic powder in; mix this together well. Slowly add the vinegar and mix this together slowly. (If you mix the vinegar in too fast it won’t thicken up properly). Once this is done cover and refrigerate. TO PREPARE DONAIRS: Heat the meat up in a frying pan till it is lightly crispy. Wet a pita bread and place it into a lightly oiled pan; cook it until it is soft on medium heat. Once this is done, take sauce & lightly coat the pita on one side. Place about 100g of meat and then pour more donair sauce over it. Place chopped onion & tomatoes on it. bon appitite! PS. The leftover meat can be kept in the freezer for future use. The sauce however will only last a couple of days once refrigerated.
Time 9h50m Yield 6 Number Of Ingredients 12 Steps:
In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight. Preheat oven to 350 degrees F (175 degrees C). Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing. Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving. Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side. Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up. To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.
More about “dash riprocks real halifax donair recipes”
Time 1h45m Yield 4 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it. Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do. Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. Serve, or allow the meat to chill before slicing and reheating. To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.
