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Nova Scotia Style Donair
Nova Scotia Style Donair
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Prep Time:
40 minutes
Cook Time:
150 minutes
Total Time:
550 minutes
Create homemade Halifax-style donair sandwiches with authentic donair sauce.
Ingredients:
  • 4 pounds ground beef
  • 1 pound ground lamb
  • 5 teaspoons all-purpose flour
  • 4 teaspoons salt
  • 5 teaspoons dried oregano
  • 2.5 teaspoons dry mustard
  • 2.5 teaspoons garlic powder
  • 2.5 teaspoons cracked black pepper
  • 2.5 teaspoons cayenne pepper
  • 2 teaspoons crushed dried chile pepper
  • 1.5 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 (12 fluid ounce) can evaporated milk
  • 0.75 cup white sugar
  • 2 teaspoons garlic powder
  • 3 tablespoons white vinegar, or as needed
  • 15 pita bread rounds
  • 2 tomatoes, chopped, or more to taste
  • 1 onion, chopped
Instructions:
  • Begin by preheating the oven to 300 degrees F (150 degrees C, then generously grease a large baking pan with sides.
  • Combine beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl. Use your hands to knead the mixture until it forms a paste-like consistency, about 10 minutes. Shape the meat mixture into a large loaf and transfer it to the prepared pan.
  • Roast in the preheated oven until cooked through, around 2 hours. Check with a meat thermometer, ensuring it reaches at least 160 degrees F (70 degrees C). Let it rest on a cooling rack to drain excess juices and fat. Chill in the fridge for 6 hours or overnight.
  • Combine evaporated milk, sugar, and garlic powder in a small bowl. Slowly add vinegar until mixture thickens.
  • Cut donair meat into thin strips, about 1/8 to 1/4 inch thick. Cook meat strips in a skillet over medium-high heat until crisp on the edges; then set aside. Lightly moisten a pita round with water, and warm it in the same pan for about 1 minute, turning once.
  • Spread each pita with a generous 1/2 tablespoon of sauce mixture, layer on the donair meat, and sprinkle with onion, tomato, and extra sauce. Repeat this process with the remaining meat and pitas.

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