Halifax Donair
In short: Spiced beef loaf sliced thin and seared, wrapped in a warm pita with tomato, onion and a sweet garlic sauce made from evaporated milk and vinegar. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Resting
- 30 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
The Halifax donair is Nova Scotia's late-night classic, a cousin of the doner kebab with a Canadian identity of its own: seasoned beef loaf, shaved and seared, wrapped in a warm pita with tomatoes and onion and drenched in a sweet garlic sauce. The sauce is the signature, made from evaporated milk, sugar, vinegar and garlic, and it thickens as it sits. At home the meat is baked as a loaf, then sliced thin and crisped in a pan.
Instructions
- Heat the oven to 175°C (350°F). In a large bowl, combine the beef, flour, garlic, paprika, oregano, cumin, onion powder, pepper, salt, cayenne and water. Knead with your hands for 3 to 4 minutes until sticky and cohesive. This gives the dense, sliceable texture.
- Pack the meat tightly into a 23 x 13 cm (9 x 5 in) loaf pan. Bake for 55 to 60 minutes, until it reads 71°C (160°F) in the center. Pour off the fat and cool for 15 minutes.
- For the sauce, whisk the evaporated milk, sugar, garlic powder and salt together. Slowly whisk in the vinegar until the sauce thickens, about 1 minute. Chill; it thickens more as it sits.
- Turn out the loaf and slice it about 3 mm (1/8 in) thick, then cut the slices into strips.
- Sear the slices in a hot, dry skillet for about 1 minute per side, until the edges crisp.
- Warm the pitas in a dry skillet for 15 seconds per side.
- Fill each pita with the meat, tomato and onion, drizzle generously with the sauce, and roll up tightly in foil or parchment.
Tips
- Knead the meat thoroughly. The sticky, paste-like texture is what lets the baked loaf slice thinly and hold together.
- Slice and freeze the cooked loaf in portions, then sear from thawed. The sauce keeps for 1 week in the fridge and thickens as it sits.
Questions and answers
What is the difference between a donair and a doner kebab?
A donair uses a seasoned beef loaf and a sweet garlic sauce. A doner kebab usually uses stacked lamb or chicken cooked on a spit, with a yogurt or tahini sauce.
Why does donair sauce thicken?
The acid in the vinegar reacts with the proteins in the evaporated milk, so it thickens without any cooking. Whisk the vinegar in slowly and chill the sauce.
Can I make donair meat ahead of time?
Yes. Bake and chill the loaf up to 3 days ahead, then slice and sear it just before serving.
How long does it take to make Halifax Donair?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Halifax Donair?
About 510 kcal per serving, with 36 g of protein, 56 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 56 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 20 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
