Halifax Donair
You don't have to make the trip to Halifax to enjoy its most popular snack. You can make your own Halifax donair recipe at home and it's every bit as delicious.
Servings: 3
Ingredients
For the Donair Meat:
- ¼ Cup oats ground
- 1 egg
- 2 Tablespoons whole milk
- 1 Tablespoon apple cider vinegar
- 1½ Teaspoons garlic powder
- 1 Teaspoon salt
- 1 Teaspoon onion powder
- 1 Teaspoon oregano dried
- 1 Teaspoon brown sugar
- ½ Teaspoon black pepper
- ½ Teaspoon ground paprika
- ½ Teaspoon cayenne pepper
- 1 Pound ground beef
For the Donair Sauce:
- 14 Ounces sweetened condensed milk
- ¼ Cup white vinegar
- ½ Teaspoon garlic powder
To Assemble:
- pita or naan or other flatbread
- tomatoes fresh, chopped
- yellow onions chopped
- butter or oil, to sear the meat
- parsley for garnish, optional
Instructions
- Preheat the oven to 350 degrees F and prepare a baking sheet by lining it with aluminum foil.
- In a small bowl combine all of the sauce ingredients, mix well, then cover and place in the fridge until you are ready to assemble.
- In a large bowl, mix together the ground oats, milk, egg, apple cider vinegar, and spices.
- Add the ground beef and knead everything together until it is as smooth as possible, this will take 5 or 10 minutes of kneading.
- Form the meat into a log, similar to meatloaf.
- Next you will wrap the log of meat in two layers of aluminum foil. Set two large pieces of aluminum foil, one on top of the other onto your prepared baking sheet. Lay the log on top of the two pieces of foil.
- Bring the long edges of the foil up over the top of the log then roll together down. Then take one of the short ends, gently twist it together and fold upward, do the same to the other short end.
- Leave the wrapped log of meat with seam side up on the baking sheet. Then bake in a preheated oven at 350°F until it has reached an internal temperature of 160°F, this will take 45 minutes to an hour.
- Once the meat has finished cooking, remove from the oven and carefully set in the fridge to let cool completely.
- When ready to assemble, remove the cooled meat from the fridge and slice thinly.
- Sear the slices of meat in a pan with a little butter or oil.
- On a soft flatbread, layer the meat with donair sauce, chopped onions, and chopped tomatoes. Roll up, and serve.
Notes
Sauce first: Make the sauce first so the flavors have time to soften and meld while you're working on the meat mixture.
Choosing the meat: I like to use 80/20 ground beef for this. I don't recommend lean or extra-lean ground beef because it can become dry and it has less flavor.
Mixing the meat: You can use your hands to knead the meat or a stand mixer fitted with a dough hook or paddle. Either way, mix until it's paste-like in consistency.
Let it cool: Ensure you give the meat time to cool completely, or else it will fall apart when you try to slice it. You can pop it in the freezer if you're in a rush!
Choosing the meat: I like to use 80/20 ground beef for this. I don't recommend lean or extra-lean ground beef because it can become dry and it has less flavor.
Mixing the meat: You can use your hands to knead the meat or a stand mixer fitted with a dough hook or paddle. Either way, mix until it's paste-like in consistency.
Let it cool: Ensure you give the meat time to cool completely, or else it will fall apart when you try to slice it. You can pop it in the freezer if you're in a rush!
Nutrition
Calories: 885kcal | Carbohydrates: 82g | Protein: 40g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 208mg | Sodium: 1073mg | Potassium: 1022mg | Fiber: 2g | Sugar: 74g | Vitamin A: 765IU | Vitamin C: 4mg | Calcium: 448mg | Iron: 4mg
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