Donair Wiki Recipes

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.

Steps:

• DONIR MEAT: take all the spices mix them together well add the spices to the meat a little at a time,working the spices through the meat well when spices are all worked into the meat,pick the meat up and throw it down into a steel mixing bowl.
• Do this 20-30 times, kneading it after each time.
• When throwing the meat you need to throw it down with force.
• This gives the meat the proper texture, like you find at a donair shop. Once this is done cut the meat into 1 lb loafs; pat the meat like you would a hamburger, but make it into a loaf shape. Place the loaves on a broiler pan (if you don't have one a cookie sheet will do). Bake at 350°F for 1-1/4 hrs (turn them over at half the way through).
• Let the meat cool down before you cut it.
• Once it is cut up, you can fry it or not, depending if you like your donair meat crispy or not.
• DONAIR SAUCE: Open the can of milk pour it into a steel or glass bowl (not plastic--it won't set up properly in plastic). Pour the sugar & garlic powder in; mix this together well.
• Slowly add the vinegar and mix this together slowly. (If you mix the vinegar in too fast it won't thicken up properly).
• Once this is done cover and refrigerate.
• TO PREPARE DONAIRS: Heat the meat up in a frying pan till it is lightly crispy.
• Wet a pita bread and place it into a lightly oiled pan; cook it until it is soft on medium heat.
• Once this is done, take sauce & lightly coat the pita on one side.
• Place about 100g of meat and then pour more donair sauce over it.
• Place chopped onion & tomatoes on it.
• bon appitite!
• PS. The leftover meat can be kept in the freezer for future use. The sauce however will only last a couple of days once refrigerated.

Steps:

• 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.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. Press into an 8x8 inch square baking dish, or casserole dish.
• Bake for 2 hours in the preheated oven, until cooked through. Set aside to cool for at least 1/2 hour, the meat will slice even better if it is actually chilled completely.
• To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken.
• Heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. Fry the slices briefly in the hot skillet, until browned on each side. Remove from the skillet, and keep warm. Flick a little water onto the hot skillet, and brown the pita breads a little on each side to soften.
• Load up one side of pitas with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the center. Voila, you're eating!