The Original Donair From the East Coast of Canada

This homemade donair recipe is based on the legendary East Coast donair created in the city of Halifax by a Greek restaurateur in the early 70s. Originally made with ground lamb, it is now more commonly made with beef. Favorite garnishes are chopped onions and fresh diced tomatoes.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 450 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 teaspoons cayenne pepper
• 1 pound ground beef
• 1 (12 ounce) can evaporated milk
• ¼ cup white vinegar, or to taste
• 6 large pita bread rounds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Make the meatloaf: Mix ground beef, cayenne pepper, black pepper, onion powder, garlic powder, salt, paprika, and oregano together in a large bowl until combined. Shape mixture into a loaf and place on a baking tray; cover with plastic wrap and let rest in the refrigerator overnight.

Step 3

Bake meatloaf in the preheated oven until no longer pink in the center, about 30 minutes, turning the loaf over halfway through cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow the meatloaf to cool so it holds together for slicing.

Step 4

Meanwhile, make the sauce: Stir evaporated milk and sugar together in a bowl until sugar is dissolved; add vinegar, 1 teaspoon at a time, to taste. Refrigerate sauce until ready to serve.

Step 5

Slice meatloaf into 1/4-inch thick slices; brown each slice in a skillet over medium heat until browned and crisp, about 5 minutes per side.

Step 6

Sprinkle pita bread rounds with a little water; warm briefly in a dry skillet over medium heat.

Step 7

To serve: Place several slices of meatloaf into each warmed pita bread; spoon about 2 tablespoons of sauce on top and roll into a cone shape. Wrap each donair in aluminum foil to keep the sauce from dripping out; serve.