Name: Halifax Donair
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 680 g ground beef (lean, preferably 15% fat); 1 piece Onion (peeled and quartered); 2 tbsp garlic powder; 1 tbsp smoked paprika; 1 tsp dried oregano; 1 tsp Black pepper (finely ground); 1 tsp Salt; 120 ml Evaporated milk (for the sauce); 60 ml white vinegar (for the sauce); 2 tbsp granulated sugar (for the sauce); 1 clove Garlic (finely grated for the sauce); 4 pieces pita bread (medium, for serving); 120 g lettuce (shredded); 2 pieces Tomato (thinly sliced); 1/2 piece Onion (thinly sliced for serving)

How to prepare

Heat the oven to 180°C. Line a small loaf pan with parchment, leaving an overhang, and set it on a baking sheet to catch any drips.

Pulse the quartered onion in a food processor until very finely minced. Squeeze out excess liquid through a clean towel, then combine the onion, garlic powder, paprika, oregano, pepper, and salt in a large bowl.

Add the ground beef and mix firmly with your hands for 3 to 4 minutes, until the mixture becomes sticky and smooth rather than loose. Press it tightly into the prepared pan and smooth the top.

Bake for 55 to 65 minutes, until the center reaches 74°C on an instant-read thermometer. Remove the loaf and let it cool for 20 minutes, then wrap and refrigerate for at least 2 hours, or overnight, until firm.

Baked donair loaf cooling after reaching a safe internal temperature

AI-generated image

Whisk the evaporated milk, vinegar, sugar, and grated garlic in a bowl until smooth. Chill the sauce for at least 20 minutes so it thickens slightly and the garlic mellows.

Unwrap the chilled loaf and slice it as thinly as possible. Heat a large skillet over medium-high heat and sear the slices in a single layer for 1 to 2 minutes per side, until the edges are browned and the centers are steaming hot.

Warm the pitas in the dry skillet for about 20 seconds per side. Fill each with lettuce, tomato, sliced onion, and hot donair meat, then spoon over the chilled garlic sauce and fold to serve.

Halifax donair assembled in warm pita with beef, vegetables, and garlic sauce

AI-generated image

Why this recipe works

Firmly mixed, highly seasoned beef creates the distinctive dense donair texture, while a brief skillet sear adds browned edges. The cool, sweet garlic sauce balances the savory spices and fresh toppings.

Storage and reheating

How to store it

Store sliced meat, sauce, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Refrigerate the baked loaf within 2 hours of cooking.