Mmmmmmm Yumsytown
Have you ever had a Halifax Donair? Jason has had one. He'll freak when he sees how much sugar is in the sauce and blame all his fat on eating just one of 'em.
They are so yummy and great after a night of drinking (believe me i know) but you can't buy 'em here in Toronto. The only place I've seen them outside of the Maritimes is Vancouver in one shop called Halifax Donair or something like that. Every time I find some place that sells "Donairs" they only have tzatzikí sauce and I hate tzatzikí.
So I made my own last night and it was yummy.
Here's the recipe so you can try it out yourself. (Sorry Miss Thistle there's no deep frying involved in this recipe but you can get them deep fried).
Halifax Donair
INGREDIENTS
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon all-purpose flour
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 pound ground beef
1 (12 fluid ounce) can evaporated milk
3/4 cup white sugar
2 teaspoons garlic powder
4 teaspoons white vinegar, or as needed
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon all-purpose flour
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 pound ground beef
1 (12 fluid ounce) can evaporated milk
3/4 cup white sugar
2 teaspoons garlic powder
4 teaspoons white vinegar, or as needed
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. This cuts better if you chill the meat overnight before slicing.
To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.
Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. This cuts better if you chill the meat overnight before slicing.
To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.
posted by your judgemental aunt at 12:04 PM
12 Comments:
that sounds terrible.
that sounds terrible.
try it timmy. it's yummy
I was totally on board until the evaporated milk and the sugar. Grease and salt only for me, pleasekthanks.
We just had a Burrito Boyz ripoff move in about 50 steps from my house. 50 steps from my house!
Halifax Donair (Döner) differs from most worldwide versions in that it is completely made of ground meat, and that condensed milk based sauce replaces the more traditional yogurt & cucumber sauce.
I'm doubt this this makes it better, but if I make it to Berlin, I'll be sure to compare.
The Burrito Boyz ripoff. Is it good?
You promised to take me to Yumsytown back in the '80s.
Whatever happened to that?
Never heard of this before.
Never heard of this before.
They are soooo good though. There must be a 'light' version somewhere.
not on a empty stomach
I'm with Thistle. I take grease and salt over sugar. Grease and salt, grease and salt.
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