Donair Recipe

Donairs seem to be a regional thing, popular in Nova Scotia, unheard of most other places.
This is the closest recipe I have found to making Donairs.
They will be messy.


Prepare Donair Meat

Mix all the ingredients together, then beat the hell out of them. Food processor, mixer, whatever it takes You want to reduce the graininess of the burger into a homogeneous  mixture

Form into loaves and place on wire rack on pan (keeps drippings off loaf)
Bake in oven at 350 for about 1 hour (Until internal temperature is 165 or greater)

Allow to cool for 1-2 hours (Refrigerate)

Once cooled can be sliced into thin strips.

Prepare Donair Sauce

In a bowl mix evaporated milk (or sweetened evaporated milk)
Mix all other ingredients except the vinegar.

Slowly add the vinegar while whisking – stop when sauce becomes thick enough to spoon out. – Do not over whisk.


Prepare a donair

Diced Onion and Dices Tomato at the ready.

In a hot frying pan with some oil, fry some strips of donair meat
Remove fried donair meat from pan, place aside (cover with tinfoil)

Put a bit more oil in the pan.
Wet a pita bread (run under the tap)
Place pita in frying pan just enough to brown, flip, until brown. Maybe 30 seconds per side.

Place pita on plate
Add meat
Add diced onion and tomato
Cover with donair sauce.

Fold and eat.

Donair Meat

3 to 3.5 pounds lean ground beef (I like to mix in some venison burger – if available)
2 tsp flour (all-purpose or whole wheat)
2 tsp dried oregano
1.5 tsp cayenne pepper
4 tsp paprika (not smoked)
2 tsp onion powder
4 tsp garlic powder
1.5 tsp black pepper
1 tsp salt

Donair Sauce 1: Unsweetened evaporated milk

1 can evaporated milk
3/4 cup white sugar
2 teaspoons garlic powder
4 teaspoons white vinegar, or as needed

Donair Sauce 2: Sweetened evaporated milk

1 can sweetened condensed milk (not evaporated milk)
1/3 cup white vinegar
1 tsp garlic powder

Diced up tomatoes and onions

Pita Bread


Pre-cooking meals, storing the garden harvest, making pickles, smoking fish...

Food preservation is important as it can save time in the future and saves on waste. Techniques and procedures for preserving your foods.


Recipes are just a guide, every time you cook or bake its an experiment. Do not be afraid to adjust, change, add to or modify your recipes or mine. There are always a few key essentials to every recipe, and then a whole lot of "options".

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