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How to Make Nova Scotia Style Donair - A Step-by-Step Guide

Originating from the Atlantic province of Nova Scotia, the donair is a beloved Canadian street food that has gained a cult following. A donair consists of thinly sliced, spiced meat served in a pita with sweet sauce, tomatoes, and onions. This delicious and unique dish has gained popularity across the country, and for good reason - it's absolutely delicious!

The traditional donair is made with spiced ground beef, but today we're going to be making a Nova Scotia style donair with a twi...

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Ingredients

  • 4 pounds ground beef
  • 1 pound ground lamb
  • 5 teaspoons all-purpose flour (Optional)
  • 4 teaspoons salt
  • 5 teaspoons dried oregano
  • 2 ½ teaspoons dry mustard
  • 2 ½ teaspoons garlic powder
  • 2 ½ teaspoons cracked black pepper
  • 2 ½ teaspoons cayenne pepper
  • 2 teaspoons crushed dried chile pepper
  • 1 ½ teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 (12 fluid ounce) can evaporated milk
  • ¾ cup white sugar
  • 2 teaspoons garlic powder
  • 3 tablespoons white vinegar, or as needed
  • 15 pita bread rounds
  • 2 tomatoes, chopped, or more to taste
  • 1 onion, chopped

Information

  • Prep Time: 40 mins
  • Cook Time: 2 hrs 30 mins
  • Additional Time: 6 hrs
  • Total Time: 9 hrs 10 mins
  • Servings: 15
  • Yield: 15 servings

  • Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
  • Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan.
  • Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight.
  • Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.
  • Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute.
  • Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.

    • Nutrition

    511 cal.

    • Total Fat: 22g
    • Saturated Fat: 9g
    • Cholesterol: 103mg
    • Sodium: 1004mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 2g
    • Total Sugars: 15g
    • Protein: 33g
    • Vitamin C: 5mg
    • Calcium: 142mg
    • Iron: 4mg
    • Potassium: 559mg

    Categories

    Meat recipes
    Bread recipes
    Sauce recipes
    Vegetable recipes
    Spices recipes