Here's how you really do the pita. Dip the pita fully in a bowl of water, then throw it on the grill, squirt some oil on it, grill it on both sides. I've worked in pizza shops in Halifax making the donairs you love.
Look bro, this is how you do it, dip the pita in water, grill it with oil, put the pita on the tinfoil, then slice the meat thin and put it on the pita, top it with onions and tomato, the the last thing you do is put a big scoop of donair sauce on top. Wrap it up. Boom.
Try adding the vinegar to the leftover sweetened condensed milk in the can and swish it around a little or add some saran wrap over top and shake it up and you'll get all the goodness out of the can
There is a great donair place in Burlington, Ontario, Canada. The name is Sammy's Donair. It is a Lebonese family owned restaurant. Take out or eat in. Ab fab !!!🤗😋
I'm going to guess that a KitchenAid stand mixer would work for mixing up the meat, the one I have was passed on to me from my great grandma who bought it new sometime between 1955 to 1960. I'm from the US and I live in the St. Louis, Missouri area the home of the world-famous Gateway Arch. I had never heard of a Donair until I heard another Canadian RU-vidr that I sub to talk about having one that was good but not great on a trip he went on to Nova Scotia and the other Canadian Maritime provinces. I look forward to making this for dinner shortly, I've bookmarked this video so I can find it later and I've subbed to you and liked the video, I look forward to seeing more of your videos. Thanks for making this video and have a good one, cya later. If you can't find the pita bread would tortillas work for this Donair?
I don’t know if a stand mixer would get the consistency you want / need. That’s why a food processor or blender is the way to go. And tortilla would be. But pita is better. Thanks for watching and let us know how you like it !! Marc
I add thyme and lemon pepper, bay leaf crushed and some lemon juice. I do mine in fry pan with a bit of water simmered, till all water is gone. Yum😋I place my pita overtop the meat as it's cooking in the end and let it steam and just flip on both sides. I like swiping it down with a little real butter.
They look similar to Gyros? This was a great video, now I know the secret to the meat. Halifax is a great city and the people are even better. I have many good memories of Halifax
You mixed the sauce too much. Mix the evaporated milk, sugar, garlic powder until sugar is all dissolved. Then add the vinegar and mix it 3 or 4 times by hand, then STOP. Don't over mix it. It should be thick and look like a big bucket of curdled milk. Then you know you've done it properly. The sauce is not supposed to be smooth. That's how all the pizza joints in Halifax do it. Put it in the fridge for an hour before using it.
This is NOT authentic donair..... I lived I Halifax in the early 80's. Donair meat was SLICES of beef ( no pork)......no food processor/ blender nonsense...... And the sause was never called SWEET sauce.......it was made with goats milk....and topped the beef slices, the tomatoes and raw onions......that's it. All those ingredients are unnecessary. This is imitation donair...... NOT AUTHENTIC....... And FROZEN pita......are you seriou???? Lettuce.......????? Fake.....fake...... should never be called a donair........shameful
Thanks for the comment Joseph! Lucky for us, we checked with the Nova Scotia Donair Commission prior to making this video and they assured us that our version is perfectly acceptable! Perhaps hearts, minds and tastes have changed since the early 80's? Thanks for watching! - J
your donair meat is cut waaaay too thick....you should also get a good recipe for authentic donair sauce - no sweetened condensed milk in the real stuff....2 thumbs down for me. I used to make donairs in an east coast restaurant...they would have fired you...Lol
@@daviddimock5216 the recipe for the sauce is to use 1 can of evaporated milk (not the sweetened condensed) 3/4 cup of white sugar, 2 tsp of garlic powder, 4 tsp of white vinegar. Mix the first three ingredients until the sugar is dissolved and SLOWLY whisk in the vinegar. This is your thickening agent. My boss used to say the trick to good donair sauce is using a tin bowl. You want to mix it until the spoon will lay on the top of it...nice and thick. 😁
@@carmenmcallister5222 Just so you know, sweetened condensed milk is evaporated milk with sugar. Using sweetened condensed instead of sugar and evaporated would give you the same sauce but cuts out a step. The reason it wouldn't have been used in a restaurant environment is because sweetened condensed is much more expensive for big scale usage. Vinegar causes milk to curdle thus giving a thickening reaction but whipping adds air into it also thickening to make a more spreadable sauce, Nothing you brought to light would change the flavors. So in short if you're going to mock someone you might want to do your homework first.
How come none of these Donair "masters" ever makes pita bread? It's the easiest thing in the world AND you're controlling the quality of at least half the product by doing so.
