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In the News
Donair Sauce
(adapted from King of Donair, on `Pizza Corner')
- 2/3 cup canned evaporated milk
- 2/3 cup sugar
- 1/4 cup white vinegar
- 1/2 tsp garlic powder
Stir canned milk, sugar and garlic powder until sugar is
dissolved. Add vinegar and continue mixing. The quicker you add the
vinegar and the less you mix (I usually give the spoon 3 or 4 turns
around the bowl), the thicker the sauce will be. Let sauce sit for at
least one hour in refrigerator before using. Eventually (hours to days
later), the sauce may start to separate. DO NOT STIR IT. Simply skim
the thick sauce off the top. It tastes fine, despite the appearance
that all the vinigar has seeped out of it.
You should be able to get thick sauce simply by following the
instructions in the top recipe. I can get mine a bit thicker than
yogurt. Occasionally, I blow it and stir too much and the sauce gets
thin again. If your sauce is not thick enough (I like spoons to stand
up in it) follow the recipe below. It is my new favorite.
Alternate SUPER-THICK Sauce
Recipe (confirmed to be excellent. This is the one I use.)
- 2/3 cup canned sweetened condensed milk
- 1/4 cup white vinegar
- 1/2 tsp garlic powder
(Or for a 14oz tin of sweetened condensed milk, add 1/2 cup vinegar, and 1 tsp garlic powder)
Follow the same instructions as above, except that you really need to stir
for a long time to get the condensed milk and vinigar mixed properly. Do not be
alarmed. Stirring this recipe for a long time will not make it thin.
Leave set for a few minutes and you will be able to turn the bowl upside down
and none of it will pour out.
Please note, the amount of sauce provided in this recipe will likely
last two servings at most (if used properly). I find that the sauce
can be made in larger batches and survives an unnaturally long time in
the fridge.
Donair Meat
(adapted from Derek's Place)
- 3 pounds lean hamburger (triple ground*)
- 3/4 cup bread crumbs
- 2 tsp pepper
- 1-2 tsp cayenne red pepper (depending on your taste)
- 1 1/2 tsp oregano
- 3 tsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
*Try to get your butcher to run the meat through the
grinder a few times. A food processor will do the trick also.
Combine all ingredients in a large bowl. Knead for 20 minutes. Shape
into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2
hours at 300 degrees Fahrenheit. Cool loaves and slice into thick
slabs. Meat can be frozen for future use.
If (like me) you are not fortunate enough to own your own
rotary-stick-cooker thing like the ones in the good shops, you may
find that the inner parts of the loaf are not browned enough. This can
be remedied by re-heating the meat in a frying pan. This browns it nicely
and gives it that slightly chewier texture.
Preparation
Heat donair meat in a frying pan. Dip a pita bread in water and fry in
frying pan to soften (this is VERY important). Place a generous amount
of sauce on bread. Top with meat, chopped onions and tomatoes and
finish off with lots more sauce. Put on some old clothes, then roll
up or serve open face on a plate. Utensils are strictly
forbidden.
Variations
Donair Sub
If you do not have pita bread, you could try the Donair Sub, which is
all the above plus some mozzarella cheese placed on a submarine bun and
baked for a few minutes (until cheese melts a bit).
Donair Pizza
Grate a bit of mozzarella cheese onto a pizza crust (this will help
bind the toppings to the dry crust). Top with loads of donair meat,
tomatoes, onions and then more cheese. Bake in oven until cooked to
your desired meltiness. Pour cold or room temperature sauce onto each
slice before you eat it. The combo of hot pizza with cool donair sauce
is very pleasing.
If you can't seem to get your sauce really thick,
you might try putting the sauce on the crust first. This will ruin the
hot pizza/cold sauce sensation, but will be easier to eat.
Reader Submitted Favorites
Martimes:
G's Pizza (formerly Jake's), Bay Road, Lakeside, NS
Tony's Pizza, 2390 Robie Street, Halifax, NS
Alexandra's Pizza, 1263 Queens St. Halifax, NS
Island Greek Donair and Pizza, 228 Charlotte St. Sydney, NS
Burnside Pizzaria, 109 Isley Ave, Dartmouth, NS
Recardos Pizza, Chester, NS
Tasy Pizza, Highway 7, Cole Harbour, NS
Jake's Pizza, Yarmouth, NS (also reported best Garlic Fingers)
Elmsdale Pizzaria, Highway 2 , Elmsdale, NS
Rob's Donair, Dartmouth, NS (huge, but not great)
Damascus Pizza and Donairs, Main Street, Bible Hill, NS (try the donair poutine)
A1 Joey's, Main Street, Liverpool, NS
Julia's Pizza & Donairs, 328 North Provost Street, New Glasgow
Sackville Pizza & Donair, 528 Sackville Dr. Lr Sackville, NS
Frank's Pizza, 301 George, Stewiacke, NS
Anapoli Pizza 1222 Cole Harbour Rd, Dartmouth, NS
Ontario
Sammy's Donair, 453 Guelph Line, Burlington, ON (Confirmed!: "Halifax style" donairs in Ontario!)
Nova Deli, 200 North Front, Bellville AND 210 Front, Trenton, ON (Confirmed good?: Some say good, others say no-good: Tie breakers needed?)
Halifax Donair, 295 Main St. E. Milton, ON and 3300 Fairview St. Burlington, ON (confirmed good! Only one vote though)
College Falafel, 450 Ossington Ave Toronto, ON (Rated pretty good, not great. Their web page shows lettuce on it :P)
Please email me
with your vote. For now, try the above recipes.
Garlic Fingers (v1.5)
Despite my Haligonian upbringing, I must admit that I do not think I have ever had garlic fingers. Several people have requested a garlic fingers recipe, and finally, I think I have stumbled upon one. This recipe was emailed to me by
David Humble (ducttapedave{at}yahoo.com). It is allegedly pretty good, but may need some minor modifications to bring it to Halifax standards. Please let me know what you think.
- 1 cup fresh garlic, coarsely chopped
- 1/4 cup plus 2 tablespoons butter
- 2 cup flour
- 2 tsp baking powder
- 1 tsp salt
- 2 Tbl parsley, finely chopped
- 1 tsp dill
- 1 cup milk
- 1/2 cup sharp Cheddar cheese
Preheat oven to 450 degrees F. Gently saute garlic in 2 tablespoons
butter about 10 minutes until tender but not brown. Sift flour,
baking powder and salt into mixing bowl. Cut in 1/4 cup butter until
mixture is crumbly like cornmeal. Add parsley, dill, and milk, stir
just until evenly moist. Add a couple of table spoons of the chopped
garlic to the dough and mix. Pour into well-greased 8 x 8-inch pan.
Spread remaining garlic on top, then cover with cheese. Bake for 25 to 30
minutes. Cool slightly and cut into fingers. Makes about 8
servings. For a variation, combine 1 cup of thinly sliced onions in
with the garlic before you saute them.
Serve warm and dip in the Donair Sauce described above!
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