Donair originated in Halifax, Nova Scotia, brought by Greek‑Cypriot immigrants in the 1970s and has become a beloved fast‑food staple across Canada, especially as a late‑night snack.

In Atlantic Canada the classic version uses spiced ground beef, while in other provinces you may find lamb or chicken variants, and sauces range from sweet‑garlic to tangy yogurt‑based versions.

Traditionally, the seasoned meat is sliced thin, placed in a soft pita or lavash, topped with a sweet‑garlic sauce, diced tomatoes, and onions, then folded into a handheld sandwich.

Donair is popular at casual gatherings, late‑night outings after bars, and as a comfort food during winter festivals and sports events across Canada.

Refika adds extra yogurt and oregano for a richer, herb‑forward flavor, uses onion juice for moisture, and finishes the baked meat with a butter‑juice sauce that keeps the sandwich exceptionally juicy.

Common errors include over‑mixing the meat, under‑browning the baked logs, soaking the bread too heavily, and neglecting to reserve the pan juices for the sauce.

Browning in butter adds a caramelized crust and incorporates the meat’s own juices into a glossy sauce, enhancing flavor without drying the already‑cooked meat.

Yes, you can prepare the meat mixture and bake the logs a day ahead, store them refrigerated, and re‑heat with the butter‑juice sauce before assembling the sandwiches.

The meat should be firm and lightly browned on the outside, still pink‑red inside, and the pan juices should be amber and slightly thickened after deglazing.

The internal temperature of the meat logs should reach 71°C (160°F); a quick probe will confirm doneness, and the surface should have a golden crust.

Refika's Kitchen focuses on vibrant, home‑cooked Turkish and Mediterranean dishes, offering clear step‑by‑step videos that blend traditional flavors with modern twists for everyday cooks.

Refika emphasizes ingredient storytelling, uses accessible pantry staples, and often adds personal tweaks—like extra yogurt and oregano in this Donair—to make classic dishes more flavorful and approachable.