Worlds Best Halifax Donair

Ingredients

• 1 lb Ground Beef (80% lean, forms 50% of the meat blend)
• 0.5 lb Ground Pork (Provides moisture and flavor, 25% of the blend)
• 0.5 lb Ground Lamb (Adds traditional donair richness, 25% of the blend)
• 1 tablespoon Ground Coriander (Freshly ground for maximum aroma)
• 1 tablespoon Garlic Powder (Divided – 1 tbsp in meat, pinch in sauce)
• 1 tablespoon Ground Oregano
• 1 tablespoon Ground Thyme
• 1 teaspoon Ground Cayenne Pepper (Adjust to heat preference)
• 1 tablespoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper (Approximately 20 turns of a pepper mill)
• 0.75 cup Evaporated Milk (Full‑fat for authentic sweetness)
• 0.33 cup Granulated Sugar
• 0.25 cup White Vinegar (Adds tang and helps thicken sauce)
• 1 piece Medium Onion (Thinly sliced for topping)
• 1 piece Medium Tomato (Thinly sliced for topping)
• 4 pieces Pita Bread (Soft, pocket‑style pita works best)

Instructions

1. Combine the Meat Blend

   In a large mixing bowl, add the ground beef, ground pork, and ground lamb. Using the stand mixer on low speed, gently combine until the three meats are evenly distributed.

   Time: PT5M

2. Add the Spice Mix

   Add 1 tbsp ground coriander, 1 tbsp garlic powder, 1 tbsp ground oregano, 1 tbsp ground thyme, 1 tsp ground cayenne, 1 tbsp kosher salt, and 1 tsp freshly ground black pepper to the meat. Mix on low until the spices are fully incorporated.

   Time: PT5M

3. Emulsify the Meat

   Increase the mixer speed to medium and beat the mixture for about 2‑3 minutes until it becomes a sticky, cohesive mass that resembles emulsified sausage.

   Time: PT3M

4. Shape and Line the Pan

   Line the non‑stick meatloaf pan with parchment paper. Transfer the meat mixture into the pan and press it down firmly with your hands or a spatula, eliminating any air pockets.

   Time: PT5M

5. Bake the Donair Meat

   Place the pan on the middle rack of a pre‑heated oven (350°F). Bake for 1 hour, then lower the temperature to 325°F and continue baking for an additional 30 minutes, or until an internal temperature of 150°F is reached.

   Time: PT1H30M

   Temperature: 350°F then 325°F

6. Prepare the Sweet Garlic Donair Sauce

   In a medium bowl, whisk together 3/4 cup evaporated milk, 1/3 cup granulated sugar, and 1/4 cup white vinegar. Drizzle the vinegar in a thin stream while whisking to create a slightly thickened, mayonnaise‑like emulsion. Stir in a pinch of garlic powder.

   Time: PT10M

7. Chill the Sauce

   Cover the sauce and refrigerate for at least 30 minutes. This allows it to set and develop its characteristic sweet‑tangy flavor.

   Time: PT30M

8. Rest the Cooked Meat

   Remove the meat loaf from the oven and let it rest in the pan for 10 minutes. Then, using a fish spatula, carefully lift the loaf onto a cutting board.

   Time: PT10M

9. Slice the Meat Thinly

   Using a sharp chef’s knife, slice the rested meat loaf into 1/8‑inch (3 mm) thin pieces, similar to deli‑style donair slices.

   Time: PT5M

10. Prep the Toppings

    Thinly slice the onion and tomato. If desired, lightly steam the pita for 30 seconds to make it pliable.

    Time: PT5M

11. Assemble the Donair

    Open a pita pocket, layer a generous handful of sliced donair meat, followed by onion, tomato, and a drizzle of the chilled sauce. Fold and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g