Do you know what a Donair is?  Well you’re about to know because you’re about to make one.

The Donair is kind of like (and I will get a lot of flack for this) the East Coast version of the Fallafel or Shawarma.  It is compressed meat in a pita with onions, tomatoes (sometimes lettuce, but none for me thanks). The Key to the Donair is the Donair Sauce. So lets start with that.

The sauce looks a lot like icing and it tastes a lot like something you’ve never tasted before. It’s not a sweet mayo or a sweet salad dressing that some would describe. Quit trying to match it to things, get over it, and then eat the thing.

2/3 cup canned evaporated milk
2/3 cup sugar
1/2 tsp garlic powder

Last step: 1/4 cup white vinegar
You’re going to stir the first three ingredients together until they’re nicely mixed up. Don’t wisk. Mix. This is supposed to be a thick sauce so keep the air out. (my preference)

Next you’re going to add the vinegar. Throw it in there all in one go and then stir the bowl about 3 or 4 times. DON’T STIR IT ANYMORE. There is some absurb chemical reason for this but if you decide you want to improvise and just stir away you will ruin the thickness of the sauce and it will be runny.
Now pop it in the fridge for AT LEAST an hour and a half. This will give it time to get thick and to get cold (a nice compliment to the hot meat.)

The sauce will be good for about a week so don’t worry if it looks like it seperates. Just skim it off the liquidy bits on the bottom.

The meat is a whole different story. I don’t prepare it the way you’re supposed to because well…it takes 5 hours or so. And if I am going to invest more than an hour in cooking meat it is going to be jerky, steak, chicken, or a whole turkey.  If you’re really that interested…go to Halifax.

This sauce is best with thin, lean red meat. The tougher the meat, the smaller you should cut the peices. (it’s a messy meal)
For a pound of meat.

1/3 to 1/2 a cup bread crumbs or cornmeal

1 tsp pepper
1/2 tsp cayenne red pepper (if you want it to be a little spicy)
3/4 tsp tsp oregano

1/2 TBSP of garlic powder
1 tsp paprika
2 tsp onion powder (optional, but tasty)

1/2 tsp salt

bread the meat with the mix of spices and then fry it up in small peices.

Throw the sauce (lots of it) on a pita. Then the onions. Then the tomatos. Then the meat. Then lots more sauce. Wrap it up and you’ve got a Donair.

*have lots of napkins around. It’s a mess. what it is not: a first date food.