Best 2 Dash Riprocks Real Halifax Donair Recipes
**Introducing the Halifax Donair: A Unique and Flavorful Canadian Dish**
The Halifax donair is a unique and flavorful dish that has become a beloved culinary icon in the Canadian city of Halifax, Nova Scotia. This delectable sandwich features tender and juicy donair meat, a sweet and tangy donair sauce, and a variety of fresh toppings, all wrapped in a warm and fluffy pita bread. The donair meat is typically made from a combination of ground beef and lamb, seasoned with a blend of spices and herbs. The donair sauce is a creamy, garlicky sauce that adds a delightful sweetness and tang to the sandwich. The donair is often served with a variety of toppings, such as tomatoes, onions, lettuce, and pickles. This article presents three delicious recipes for making Halifax donairs at home, each offering a unique twist on this classic dish. The first recipe is for a traditional Halifax donair, featuring the classic combination of donair meat, donair sauce, and fresh toppings. The second recipe is for a vegetarian donair, made with a flavorful combination of roasted vegetables, donair sauce, and fresh herbs. The third recipe is for a donair poutine, a creative dish that combines the classic donair with the beloved Canadian dish of poutine, featuring crispy fries, cheese curds, and donair sauce. Whether you're a fan of traditional donairs or looking to try something new, these recipes offer a delicious and satisfying culinary experience that captures the essence of this iconic Canadian dish.
THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA
In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.
Provided by Del
Categories Main Dish Recipes Sandwich Recipes Gyro Recipes
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.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 57.3 g, Cholesterol 63.7 mg, Fat 14.3 g, Fiber 1.9 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 813.6 mg, Sugar 23.5 g
DASH'S DONAIR
For the true donair fan. This recipe is tried and tested. If you enjoy Halifax donairs, then you'll love this recipe. When making this recipe, use only the finest spices available; they make a huge difference.
Provided by DASHRIPROCK
Categories Main Dish Recipes Sandwich Recipes Gyro 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.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 49.5 g, Cholesterol 98.4 mg, Fat 20.9 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 9.7 g, Sodium 747.7 mg, Sugar 47.5 g
Tips:
- For the Donair Sauce, use a food processor or blender to ensure a smooth and creamy texture.
- If you don't have a meat slicer, you can thinly slice the beef using a sharp knife.
- To save time, you can purchase pre-made Donair Sauce from a grocery store or online.
- If you want a more authentic Donair, use a charcoal grill or a stovetop grill pan.
- Be sure to thinly slice the cabbage and tomatoes for the Donair Wrap.
- If you don't have pita bread, you can use flatbread or tortillas.
- Serve the Donair Wrap with extra Donair Sauce and a side of fries for a complete meal.
Conclusion:
The Donair is a delicious and iconic Canadian dish that is enjoyed by people of all ages. With its unique blend of flavors and textures, the Donair is a must-try for any food lover. Whether you're making it at home or ordering it from a restaurant, be sure to enjoy this classic dish.
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