Donair Meat Sandwiches Recipes

NOVA SCOTIA STYLE DONAIR

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
• Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan.
• Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight.
• Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.
• Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute.
• Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.

CLASSIC DONAIR SANDWICH

Steps:

• 1. Preheat oven to 325˚F (160˚C) In food processor, pulse together ground beef, flour, olive oil, salt, pepper, paprika, oregano, garlic powder and onion powder until paste forms.2. Pack and press mixture into greased 9- x 5-inch (23 x 12 cm) loaf pan. Bake for 1 1/2 to 2 hours or until instant-read thermometer reaches 160˚F (71˚C) when inserted in centre. Let cool completely. Remove from loaf pan; wrap tightly in plastic wrap. Refrigerate for at least 6 hours or overnight (chilling will make the meat easier to slice thinly.)3. Donair Sauce: Meanwhile, stir together sweetened condensed milk, vinegar, garlic, salt, garlic powder and onion powder. Cover and refrigerate for at least 30 minutes before serving.4. Using sharp knife, cut meat into very thin slices. Heat canola oil in large nonstick skillet set over medium-high heat; cook slices in batches for 2 to 3 minutes per side or until heated through and crispy.5. Arrange crispy meat on 6 slices of bread. Top with sauce, lettuce, tomato and onion slices; cap with remaining bread.Tip: Substitute 3/4 cup (175 mL) evaporated milk and 2/3 cup (150 mL) granulated sugar for sweetened condensed milk. Stir and let stand until sugar dissolves.

DONAIR MEAT SANDWICHES

Steps:

• For Meatloaf: Combine all ingredients in a large bowl.
• Knead for 20 minutes.
• Shape into two tightly formed loaves.
• Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit.
• Cool loaves and slice thin.
• Meat can be frozen for future use.
• For Sauce: Stir canned milk, sugar and garlic powder until sugar is dissolved.
• Slowly add vinegar and continue mixing.
• Let sauce sit for at least one hour in refrigerator before using.
• For Sandwich: Heat thin sliced donair meat in a frying pan.
• Dip a pita bread in water and fry in frying pan to soften.
• Place a small amount of sauce on bread.
• Top with meat, chopped onions and tomatoes and finish off with more sauce.
• Roll up or serve open face on a plate.

DONAIR

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. Press into an 8x8 inch square baking dish, or casserole dish.
• Bake for 2 hours in the preheated oven, until cooked through. Set aside to cool for at least 1/2 hour, the meat will slice even better if it is actually chilled completely.
• To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken.
• Heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. Fry the slices briefly in the hot skillet, until browned on each side. Remove from the skillet, and keep warm. Flick a little water onto the hot skillet, and brown the pita breads a little on each side to soften.
• Load up one side of pitas with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the center. Voila, you're eating!

DASH'S DONAIR

Steps:

• 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. Serve, or allow the meat to chill before slicing and reheating.
• 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.

LEBANESE DONAIR

Steps:

• Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
• Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
• Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
• To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.

THE BEST EVER DONAIRS

Steps:

• Flatten 3 pounds of hamburger on counter top & sprinkle with the above ingredients. Work all spices into the hamburger well,and form into a ball. Place on a cookis sheet that will fit over a cake pan, or a pan that the fat will drip off of. Bake at 350 degrees for 1 1/2 to 2 1/2 hours, depending on your oven.
• SAUCE:.
• 3/4°C Evaporated Milk 2 Capsfull Vinegar.
• 3/4 Cup White Sugar.
• Mix together until thickens & place in fridge.
• When the meat is done, use the fat from the meat to slightly brown Lebanese bread in frying pan. (You can buy donair bread at the store or make your own) Cut meat in slices, place on top of heated Lebanese bread. Top with chopped onions and tomato then put sauce on top.Roll up.Be ready for a wonderful treat!

DONAIR MEAT

Steps:

• Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also.
• Combine all ingredients in a large bowl.
• Knead for 20 minutes.
• Shape into two tightly formed loaves.
• Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit.
• Cool loaves and slice into thick slabs.
• Meat can be frozen for future use. If (like me) you are not fortunate enough to own your own rotary-stick-cooker thing like the ones in the good shops, you may find that the inner parts of the loaf are not browned enough. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture.