EAST COAST DONAIR

The donair is the East Coast’s unofficial “official” food (it became Halifax’s actual official food in 2015), and with this recipe, it’s primed to take over the country.

BY GILEAN WATTS & THE TEST KITCHEN

TESTED TILL PERFECT

Did You Know?

The donair is the Canadian cousin to the Turkish doner, Middle Eastern shawarma and Greek gyro. They’re all wraps made with pressed meat that’s traditionally roasted on a spit, then thinly shaved. It’s the sauces and toppings that set them apart.

EAST COAST DONAIR

Hands-on time: 30 minutes Total time: 14½ hours Makes: 8 to 10 servings

True Maritimers know lettuce doesn’t really belong on a donair—after all, it’s about the spiced meat and sweet, garlicky sauce—but adding this leafy green cuts the richness and provides great crunch.

Beef:

½ cup all-purpose flour 4 tsp each sweet paprika and dried oregano 2 tsp each salt and onion powder 1 tsp pepper ¾ tsp cayenne pepper 900 g medium ground beef 3 cloves garlic, finely grated or pressed

Donair Sauce:

1 cup evaporated milk ⅔ cup granulated sugar 1½ tsp garlic powder ¼ cup white vinegar

Assembly:

¼ cup vegetable oil 8 to 10 large Lebanese-style pitas (8 inches), warmed

Toppings (optional):

thinly sliced sweet onion shredded iceberg lettuce chopped plum tomatoes

Beef: In small bowl, stir together flour, paprika, oregano, salt, onion powder, pepper and cayenne pepper. In food processor, pulse together half each of the beef, garlic and flour mixture until paste-like consistency. Scrape into large bowl; repeat with remaining beef, garlic and flour mixture. Using hands, knead beef mixture until smooth and sticky, 15 to 20 times. Shape beef mixture into 6- x 4-inch loaf; place on greased rack on foil-lined rimmed baking sheet. Bake in 300°F oven until instant-read thermometer inserted in centre reads 160°F, about 2 hours. Let cool completely. Wrap in plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 2 days.) Using sharp knife, cut meat into very thin slices. Donair Sauce: In bowl, stir together milk, sugar and garlic powder until sugar dissolves, about 3 minutes. Add vinegar; using small spoon, gently stir mixture 4 or 5 times (do not overmix). Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.) Assembly: In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; cook one-quarter of the beef slices, stirring, until browned and crispy, about 2 minutes. Transfer to bowl; cover to keep warm. Working in batches, repeat 3 times with remaining oil and beef slices. Top pitas with beef, Donair Sauce, onion, lettuce and tomatoes (if using).

What’s more Canadian than mixing different cultures and flavours together? If you’re in the mood, layer in various toppings or try a new sauce.

1 toppings

Slivered red or green cabbage Sliced red onion Pickled turnip Cucumber ribbons Tabbouleh Shredded spinach

Tzatziki Hummus Tahini Plain yogurt Hot sauce

2 SAUCES and spreads

PER EACH OF 10 SERVINGS: about 639 cal, 25 g pro, 33 g total fat (15 g sat. fat), 60 g carb (3 g dietary fibre, 19 g sugar), 84 mg chol, 884 mg sodium, 329 mg potassium. % RDI: 11% calcium, 28% iron, 22% vit A, 10% vit C, 3% folate.

To ensure that the donair sauce keeps its thick texture, resist the urge to stir it more than five times.

Donair

STEP-BY-STEP

1

In food processor, pulse mixture together until paste-like consistency.

Form into loaf and bake on greased rack in 300°F oven for about 2 hours.

Refrigerate for 12 hours, then cut into very thin slices.

Pan-fry slices until crispy. Serve on pitas with desired sauces and toppings.

2

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