True Maritimers know lettuce doesn't really belong on a donair—after all, it's about the spiced meat and sweet, garlicky sauce—but adding this leafy green cuts the richness and provides great crunch.
- Prep time 30 minutes
- Total time 14 hours & 30 minutes
- Credits : Canadian Living Magazine
Ingredients
Beef:
Donair Sauce:
Assembly:
Toppings (optional):
Method
Beef: In small bowl, stir together flour, paprika, oregano, salt, onion powder, pepper and cayenne pepper.
In food processor, pulse together half each of the beef, garlic and flour mixture until paste-like consistency.
Scrape into large bowl; repeat with remaining beef, garlic and flour mixture. Using hands, knead beef mixture until smooth and sticky, 15 to 20 times.
Shape beef mixture into 6- x 4-inch loaf; place on greased rack on foil-lined rimmed baking sheet. Bake in 300°F oven until instant-read thermometer inserted in centre reads 160°F, about 2 hours. Let cool completely. Wrap in plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 2 days.) Using sharp knife, cut meat into very thin slices.
Donair Sauce: In bowl, stir together milk, sugar and garlic powder until sugar dissolves, about 3 minutes. Add vinegar; using small spoon, gently stir mixture 4 or 5 times (do not overmix). Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)
Assembly: In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; cook one-quarter of the beef slices, stirring, until browned and crispy, about 2 minutes. Transfer to bowl; cover to keep warm. Working in batches, repeat 3 times with remaining oil and beef slices. Top pitas with beef, Donair Sauce, onion, lettuce and tomatoes (if using).
Tip from The Test Kitchen: To ensure that the donair sauce keeps its thick texture, resist the urge to stir it more than five times.
Makes 8 to 10 servings.
Donair step-by-step
1. In food processor, pulse mixture together until paste-like consistency.
2. Form into loaf and bake on greased rack in 300°F oven for about 2 hours.
3. Refrigerate for 12 hours, then cut into very thin slices.
4. Pan-fry slices until crispy. Serve on pitas with desired sauces and toppings.
Nutritional facts Per each of 10 servings: about
- Fibre 3 g
- Sodium 884 mg
- Sugars 19 g
- Protein 25 g
- Calories 639
- Total fat 33 g
- Potassium 329 mg
- Cholesterol 84 mg
- Saturated fat 15 g
- Total carbohydrate 60 g
%RDI
- Iron 28
- Folate 3
- Calcium 11
- Vitamin A 22
- Vitamin C 10
