A technique I use for making the loaf is to form it into a ball and “slam” it into the counter about 20 times from about shoulder height, turning it each time. It makes the loaf denser and more uniform. Thanks for the video.
@mixwell123333 жыл бұрын
If you don’t want to make a bunch of noise. ie if your living in an older apartment building like myself, and it’s past the hours of throwing meat around. Take a piece of plastic wrap and wrap the meat and roll it into a tube. Same pressure that’s needed to accomplish the task.
@erinjoy56253 жыл бұрын
Yup, that's exactly what I do too, slam it over n over lol
@This_mamas_journey4 ай бұрын
@@mixwell12333 you must beat the meat 😂😂
@cookinghard112 күн бұрын
@@marknichols7861 love it. I smash it like that too. Gets the air out
@rhymeandreasoning3 жыл бұрын
I worked at Pizza Delight, late 80s/ early 90s. I was a waiter. The kitchen staff made the donair meat. When that meat came out of the oven, we would pretty much devour a bread pan of freshly made and baked donair meat each time it was made. Great stuff. It was always good to eat, but when it was straight out of the oven and smothered in donair sauce, so addictive. Could not stop eating it.
@ObsequiousV49 ай бұрын
I didn't realize how simple the recipe was for these. It's crazy how unique the flavour of these is for what it contains. Truly one of those recipes where the finished product is more than the sum of its parts
@ChefMikeMoses9 ай бұрын
Glad you like them!
@gordthompson46642 ай бұрын
If you have solved the "runny Donair sauce" problem then I am forever in your debt. Thanks so much for posting this! It has been many years since I've had a really good Donair (in Halifax, of course). I will try to recreate the magic out here in the foothills of the Rockies.
@crzycdn7025 күн бұрын
You actually spread some sauce on the pita bread, put the donair meat on, add the veggies then add more sauce. Use the first sheet of foil to wrap it tightly and do not touch the donair at all then the second wrap of foil. If you want cheese on the donair. Dress the donair, add cheese on top of it and leave it open faced and put it in the oven at 350 for about 5 minutes. Take out of oven then add more sauce and wrap it up, or eat it open faced. I’ve been making these for almost 40 years. I was taught but Peter who is the one who originally started donairs.
@janicemurphy-ingram76244 жыл бұрын
My house smells like a Saturday night in a Halifax pizza shop. I hope they taste as good as they smell!
@makaylaforbes67197 ай бұрын
After trying it out, this old blunoser is convinced this is the real deal. I didn't have the luxury of letting it cool before I tried it, but I can tell the other 3 small loaves I made will be perfect tomorrow once they've cooled, and the sauce was incredible! I just got 20 years younger. Now all I need is some chow (which I'm going to make for the first time this year), some Chris brothers pepperoni, Lunenburg sausage, and fresh cod. Not easy things to find in good quality outside of the coast, if you can find it at all. I know this recipe will make awesome donair pizza too
@ChefMikeMoses7 ай бұрын
I am so glad you like it. Funny how taste is also associated with memory. Yes...Donair Pizza!!!
@makaylaforbes67197 ай бұрын
@@ChefMikeMoses gotta say that sauce is even better next day. Just reheated some of the leftovers, and it so much better today than last night, and last night was pretty good too. I've missed these badly, so I appreciate this recipe. All due respect to those who try to make them other ways in ontario, but they just don't do the east coast version justice. Cant even come close. I might have to invest in a spit this summer so I can make them on that. It was so much easier to make the meat an sauce than I ever thought
@AshleyJolienne Жыл бұрын
I had to come back to comment! I’m making 4 pounds tonight- I made 2 pounds last time and it was the best donair meat I’ve ever eaten! BUT the donairs sauce is probably the best recipe in the world!! I’m so grateful to find this video- we LOVE donairs in my house, and we were paying almost $20/lb- from our local guy. I now make a pound for about $4! We can live off of this now 😂 THANK YOU!!
@ChefMikeMoses Жыл бұрын
That is awesome! Nothing beats homemade. Kudos and thanks for dropping a comment. I really appreciate it.
@JerseyEmpireGroup2 жыл бұрын
Camping With Steve just introduced me to the donair today. I'm from New Jersey and have experienced all kinds of foods but never the donair! I can't wait to make this recipe. I'm a big fan of gyros but this seems like an equally delicious alternative. Thanks for the recipe.
@sadieluck2 жыл бұрын
I was thinking it would be good camping if you cooked the loaf before going. Very simple recipe and not much mess. Making it today.
@jasseyjefferr7787 Жыл бұрын
Steve is from Edmonton and I think they have better donairs than Halifax. 160th st and Stoney Plain rd approx yummy
@ChefMikeMoses Жыл бұрын
Now that is a super idea. The meat keeps in the fridge or even freezer well.
@scatfarmer Жыл бұрын
@@jasseyjefferr7787 You are 100% correct. I've been eating Mom's Donair on Stony Plain road since the mid 90's when it opened as Mr. Donair or Gramma's Donair?? . .. She used to steam her pita with a rice steamer which gave it such a moist chewiness. I don't think she's doing that anymore unfortunately. She also adds mozzarella cheese and shredded lettuce along with the tomato and onion. The onion isn't diced either, she thinly cuts it into long thin ribbons which I find better than biting into a big chunk of raw onion. I was just there last October (2022) and they are much smaller (Super donair, they don't have the jumbo anymore) post pandemic. Still taste the same after all these years. These are definitely better than the Halifax Original. I would pit them against any Donair in Canada actually.
@MUSICMAN0055 Жыл бұрын
I'm not sure when they started using sweet condensed milk , but back in the day it was made with evaporated milk. The purpose of the vinegar was to thicken the sauce. you put 1 to 1 milk and sugar and stir until sugar was completely dissolved ,a little garlic power if you wanted it . than add 1/4 cup vinegar , just gently fold it in , not stir than let it chill in fridge, perfect every time . when using sweet condensed milk , when you add the vinegar it thickens it even more and it's like drywall mud, where's the fun in that , a Donair after the bar was all about the sauce and lots of it , always got extra in a cup. Drink that stuff like water when you're pounding back an extra large Donair lol. Your meat recipe , spot on . good video just the same
@Raztax6 ай бұрын
None of the real pizza joints here in Halifax use condensed milk. Only the cheap franchises like Greco do. Evaporated milk makes much much better donair sauce.
@daviddimock52163 жыл бұрын
I travelled to the maritimes 3 times a year and since I retired I miss this as much as the friendly people. I tried a couple of other recipes and this is the one that Is exactly like the Donairs I remember. Or at least what i could remember after that Saturday Night! LOL! Thanks sooo much for showing this recipe.
@ChefMikeMoses3 жыл бұрын
Did you ever get to the original King of Donair on Spring Garden Road, underneath the Dairy Queen (70's to 80's) That is where I remembered the Donair, I think. LOL Thank you and be safe.
@overtonesnteatime1988 ай бұрын
this looks really good... i didn't realize it can be this simple.... thanks!
@ChefMikeMoses7 ай бұрын
Hope you enjoy
@makaylaforbes67197 ай бұрын
I'll definitely be making this soon, and probably often. Grocery day is tomorrow, and I plan on stocking up on the needed things for this that I don't have
@TheLastPharm9 ай бұрын
Oooohhhhhh, this is definitely my recipe discovery of the month! I often crave a donair from the Maritimes and now I can make my own! I can't wait to try. Yummy!
@ChefMikeMoses9 ай бұрын
Hope you enjoy
@kalakala-nh6cb Жыл бұрын
I just tried the recipe today. had my friend over. It was delicious I prefer just a little donair sauce but besides that fantastic. Thanks again man preciate it. I'm going to be making them every month.
@russellgagliano5133 Жыл бұрын
First trip to CAN was last week, of all of the food I've tried there the Donair was my Favorite. But in Ouebec they added peppers and pickles or maybe pickeled peppers. I'll try your reciepe, but might add the peppers and grill the onions. Thanks
@adamjomha9203 Жыл бұрын
The Canadian "French" ruin everything. Should have stopped at poutine and ended on a good note
@scottieb2732 жыл бұрын
Can't lie and say I haven't been out at 3am in my 20s and drunk eating a donair with a little tinfoil added lol. Love how easy this is too cook. Going to try it this week
@meatfaceb2047 Жыл бұрын
I tried this tonight. Absolutely delicious. Thanks Chef.
@ChefMikeMoses Жыл бұрын
So glad you enjoyed it!
@LadyDianeH4 жыл бұрын
donairs are my favourite food and now i have the recipe i am gonna make this thank you....yum yum
@ChefMikeMoses4 жыл бұрын
You are most welcome
@HammerdownMotorsportsUSA Жыл бұрын
I've been missing Donairs living in the states I'm going to have to make this recipe thank you
@moninchow3 жыл бұрын
Trailer Park Boys brought me here. I'll be making these tonight.
@juiceleethewarriorpoet2 жыл бұрын
Facts 😭😭🔥🔥🔥
@makaylaforbes67197 ай бұрын
It's late in the day for starting this, but I don't care. I been waiting a couple decades for this, so if it's more of a late night snack with enough left over for the next few days, it's all good. Thanks for the info!
@nikkifinkle3167 Жыл бұрын
I watched this video about 3 years ago… I make these monthly they are delicious! I re watch it the video use to have the recipe in black at the end. Great tecipe
@ChefMikeMoses Жыл бұрын
Thanks We make it at home about every 2 months, use one loaf right away and freeze the second one. Donair Club House Sandwiches Da Bomb! 🙂
@semco720575 жыл бұрын
I always wondered what a Donair looked like and now I know and have to make some at home. Thanks for sharing this recipe with us.
@ChefMikeMoses5 жыл бұрын
Let me know if you try one. Thank you
@ruthlesskumquat29182 ай бұрын
The texture of your donair meat looks spot on, ive tried the loaf method but in a meatloaf pan and wasnt happy with thebresult. Then tried a rotisserie and you can imagine how that went lol going to try it this way with the rack until i can find a stand up spit rotisserie that will fit in my kitchen 😂
@saynotohookups2 жыл бұрын
Greco Pizza in Bathurst, New Brunswick was the first place where I tried Donairs. It was one of my addictions and their pizza was too. They had the best pizza in town. Sadly, they aren't there anymore. My late Aunt who also lived in town would make homemade Donairs. They were so good. There are a couple of restaurants in Toronto that make them.
@AshleyJolienne Жыл бұрын
Mozzarella cheese and lettuce added to mine please! 😍
@kalakala-nh6cb Жыл бұрын
Looks good I going to try it out next week
@RyanB586 Жыл бұрын
Awesome recipe
@ChefMikeMoses Жыл бұрын
Glad you liked it
@blakerichards40939 ай бұрын
Definitely my go to recipe been making this one for a couple of years now
@ChefMikeMoses9 ай бұрын
It's so good!
@joelhenderson9422 жыл бұрын
Amazing recipe! Just tried this tonight and I doubt I’ll have to go out for donairs ever again!
@ChefMikeMoses2 жыл бұрын
Thanks Joel, one of my favorites
@MegaOrwell1984 Жыл бұрын
Nothing fuels the souls like a nice donair with that sweet sauce, all wrapped up in aluminum foil. My go-to place to get a donair is Greco, but I'd also recommend the donair pizza as well.
@ChefMikeMoses Жыл бұрын
Yes I agree, Donair Pizza, Donair Clubhouse. It is all good!
@mikemcdonald95842 жыл бұрын
Stellar Sir
@BerzerkdaCanadianBeaver2 жыл бұрын
Thank you, I have been looking for a good donair since I left the N.S
@deanm41382 жыл бұрын
Just stumbled upon your channel that donair looks delicious, I didn’t think it was that easy to make definitely going to try this recipe
@michaeldion87984 жыл бұрын
I'll be making this sometime this week. Can't wait!
@ericleblond75173 жыл бұрын
Trying this recipe right now, I miss Halifax so much. It smells pretty good in the oven, I can't wait to taste it !! Thank you very much
@PilotChad3 жыл бұрын
I hope it was good! Imma start making it shortly for dinner tonight. I’m going to try a blend of pork and ground beef. 🤞
@ericleblond75173 жыл бұрын
@@PilotChad really good 👍😁
@PilotChad3 жыл бұрын
@@ericleblond7517 I JUST ate it! LOVED IT. The sauce when I made it, I really didn’t like it when I finished it. Couldn’t get my head around it. But in the wrap, it completed it. Ying/Yang thing.
@ericleblond75173 жыл бұрын
@@PilotChad I wasn't sure too until like you said, it was in the wrap. Next time I do it, I'll make more and keep some meat already sliced in the freezer for quick late night snacks 😅👌
@PilotChad3 жыл бұрын
@@ericleblond7517 bwahaha! The meat part is KILLER! Even cold sliced. I changed the recipe tho. I added Italian seasoning from Walmart. (Bulk pack). Some Cayenne. Little. No onion powder. Oh, and I used a KitchenAid Mixer and beat the ever loving peese out of it for like 8 mins. And it makes it just like cured meat when it’s cooked and cold. Crazy. Mmm. Smells like beef jerky in the fridge.
@samuel8202 Жыл бұрын
Good work on the meatloaf
@marilynmckinney31983 жыл бұрын
Having these for New Years day. I made the meat and its a bit peppery so i'm counting on the sauce to bring it down a bit ..excited to try them!
@ChefMikeMoses3 жыл бұрын
The sauce will tone it down somewhat. Enjoy Let me know how you make out. Happy New Year!
@Ruby-604 жыл бұрын
Thanks so much got to try this 😊 new subscriber, just shared to Facebook 😉
@ChefMikeMoses4 жыл бұрын
Awesome! Thank you!
@juliemurrayart7882 Жыл бұрын
I made this but altered the recipe. I added a tbsp of butter and vegetable oil to this mixture to help emulsify it better. Also, it was way too salty with 2 tsps. of salt so I cut it down to one. I only used a 1/4 tsp of cayenne because we found it too hot. I used a food processor to emulsify the meat for about 3 minutes then I squeezed all the air out and rolled it into a log. Wrapped it all up and put it in the fridge overnight and then cooked it. It was so freaking good!!! Thank you for the recipe.
@montanawendy Жыл бұрын
❤️👍🏻🥳Unwrapped a few Halifax donairs during my university days!!! Thank you for sharing this recipe. We have tasty Greek Gyros here in western Montana but no donairs.
@ChefMikeMoses Жыл бұрын
Same...funny how it was one my better memories of University, not the studies LOL
@sandravalani359 Жыл бұрын
Excellent Presentation!😍ThankS deeply for sharinG your Yummylicious receipe for Humanity's Benefit that iS budget friendly especially durinG these High Inflationary Times!✌😃🙏😇🌹🌞🌹🌯🌹
@dixienormous32624 жыл бұрын
Excellent tutorial!
@ChefMikeMoses4 жыл бұрын
Glad you liked it!
@dixienormous32624 жыл бұрын
@@ChefMikeMoses I'm definitely making this today!
@FoxJayden Жыл бұрын
Fantastic video, sir! We love authentic Halifax donair and have been scratching our itch for it with boxed kits, but I'd love to make it myself at home and hopefully get closer to the real deal. My question: could I just halve the ingredients to make just enough for two? Specifically, does that affect the oven time? Still 350 for 2 hours or will that overdo it? Thanks again for sharing!
@PizzaRollz1 Жыл бұрын
From my experience making donairs on the waterfront, you missed a vital step. Steaming the pita on top of the meat while you reheat. Vital to get the pita soft and pliable, and the flavors into it
@ChefMikeMoses Жыл бұрын
I would have done that, but my griddle was not big enough. That being said, my out door griddle is, and I do it all the time. Thanks for pointing out an important technique.
@nightookami9997 күн бұрын
After you've shaved off the first layer of meat do you put the beef back in the oven to cook the outer part again?
@ChefMikeMoses6 күн бұрын
Thanks for the question. No, the loaf is fully cooked (165F). The meat is usually sliced and warmed up in a frying pan or on a griddle.
@KP-vr6ft Жыл бұрын
Hard to beat a good donair when you're thrashed. But it's still good anytime regardless. Cheers
@guyastore72704 жыл бұрын
i do not have a stand mixer can i use a hand mixer or am i out of luck
@ChefMikeMoses4 жыл бұрын
You can mix by hand. The donair's at my local eatery are made all by hand the old school way. You just want to blend the fat and spices really well. Good luck
@ShaneOliveira6 ай бұрын
How long would you cook a half pound beef? I overcooked it last time and it was very dry.
@ChefMikeMoses6 ай бұрын
@ShaneOliveria. Grab you thermometer. Cook it until temp reaches 160 right in center and then let it rest about 20 minutes. You should be moist :-)
@ShaneOliveira6 ай бұрын
@@ChefMikeMoses Thanks so much! Gonna try it again tomorrow night!
@TroubleToby30405 ай бұрын
Aren't "condensed" milk and "sweetened condensed" milk different, and, if so, which did you use? Thanks in advance for your reply. 👍
@ChefMikeMoses5 ай бұрын
That is a misnomer in the culinary world. Condensed and sweetened condensed are the same thing. They have sugar added at the end of the condensing. Evaporated milk is condensed milk without the added sugar. So.. I use condensed milk in my Donair Sauce. Great question. Thank you.
@jessrouse8475 Жыл бұрын
This was great!! New sub here!
@57door9 ай бұрын
WOE... way to Spicy....
@ChefMikeMoses8 ай бұрын
That can be adjusted. But the spice is the kick :-)
@th1ef9 ай бұрын
Use a ziplock bag with a tip cut off to apply the donair sauce like icing a cake
@PilotChad3 жыл бұрын
Doing this tonight for dinner! ❤️❤️🥰
@zackzip40003 жыл бұрын
Thanks Chef! What's the belt buckle? Did some time?
@ChefMikeMoses3 жыл бұрын
Fire department. I was a Deputy Chief a few years ago
@zackzip40003 жыл бұрын
@@ChefMikeMoses Epic! I'm firing up this recipe tonight out west here. I think you have king of donair beat with this one. Now that I'm older and wiser than my Halifax days, I won't be waking up with half of it all over me and hungover. Thanks for your service chef/chief.
@ChefMikeMoses3 жыл бұрын
@@zackzip4000 I did that too, LOL funny how in the "day" you could always find the donair shop in Halifax, and then maybe your way back home.
@dianegammon64402 жыл бұрын
Thanks for the recipe 😁 is it unsweetened or sweetened condensed milk? Because I tried it with just regular condensed milk and the sauce did not thicken.
@dianegammon64402 жыл бұрын
I see now it’s sweetened because it’s thick, thanks again for the recipe 😃
@ChefMikeMoses2 жыл бұрын
I use eagle brand sweetened condensed milk. The vinegar causes it to thicken.
@dianegammon64402 жыл бұрын
@@ChefMikeMoses thank you
@dianegammon64402 жыл бұрын
@@ChefMikeMoses I see that it’s sweetened milk now because the regular condensed milk is very runny like milk and I have been trying it with that nut never realized the sweetened is thick and that’s why it never turned out l.
@pharmo334 жыл бұрын
Hi Mike - thanks for the videos, it's great to have a taste of home while I'm overseas. Quick question - why the long cooking time? That's about double what I would do for a comparable size meatloaf; won't the meat be really dry? Or is that the goal? Thanks again!
@ChefMikeMoses4 жыл бұрын
Thanks. The donair loaf is not dry by any means, the long cooking time is to mimic spit cooking. Basically, you want the meat cooked completely
@pharmo334 жыл бұрын
@@ChefMikeMoses Thanks for the quick reply. Making them for uninitiated Kiwi friends this weekend!
@ChefMikeMoses4 жыл бұрын
@@pharmo33 They are in for a treat! Be safe :-)
@lauriegreenhow99294 жыл бұрын
Making this tomorrow, thanks so much 😋
@cdr_9023 ай бұрын
Since you did the Halifax Donair to a tee, any chance you can recreate a Halifax egg roll with that delicious meat paste?? I've tried egg rolls across all of Canada and have never found them the same way they do in Halifax.
@ChefMikeMoses3 ай бұрын
Thanks for the idea, let me research and see what I can cook up.
@makaylaforbes67197 ай бұрын
Of all the things I can't get since leaving halifax, a good donair 8s the top of the list. Bash Toulaney was my favourite donair maker. He wouldn't give me his sauce recipe no matter how much I bugged him for it 🤣🤣🤣
@ChefMikeMoses7 ай бұрын
Yes Bash kept that a secret. Back in my University years, i visited his shop many times, and never got the recipe. Thanks for bring back a great memory. Enjoy
@dnoray17 ай бұрын
Yummy-:))👍💙😊
@jbc20745 жыл бұрын
Come on Moses, you know Truro is the true home of the thick sauce version! The Original Damascus. Been making that version for a couple years and 2 things I altered was 24 hours in the fridge in a freezer bag and there is something magical in slamming the uncooked meat hard on to a slid surface 15 times or more before forming the loaf. It makes for a very dense product. Really enjoy your channel. Love to see you make a good Alfredo sauce.
@ChefMikeMoses5 жыл бұрын
Thanks, no argument there, I've eaten my share of Damascus Donairs while in Truro in the late '80s. Thick or thin sauce, it is all good. Thank you.
@michsutt Жыл бұрын
If I half the recipe should I half the cook time?
@ChefMikeMoses Жыл бұрын
In theory, just make sure the meat is at 165 degrees F in the middle.
@jackosallotment62242 жыл бұрын
It’s a doner kebab we have that over in the Uk in chip shops cheers 🍻
@maryhodges1673 Жыл бұрын
I like your video, but the music is too loud, I can barely hear you. I’m going to try this recipe, I’ve never heard of this before. I love preparing new foods!🌻
@chip76462 жыл бұрын
Is there a way I could use my BBQ rotisserie to cook the Donair meat?
@ChefMikeMoses2 жыл бұрын
Yes of course. But it will cook in layers. The traditional way is to put the loaf on a spit and shave off enough for a donair, which leaves the loaf exposed to cook further. Always make sure your meat is at least 165 degrees, which you can sear off in a pan if necessary. I use the oven method to make sure the loaf is cooked all the way through before slicing, since we can't eat a whole loaf at once, not that we haven't tried :-)
@chip76462 жыл бұрын
Thank you for your advice
@reklaw80173 жыл бұрын
for the sauce, shouldn't it be sweetened condensed milk? or add sugar if it is regular condensed milk?
@reklaw80173 жыл бұрын
from the video it looks like you use eagle brand that is sweetened.
@ChefMikeMoses3 жыл бұрын
@@reklaw8017 Eaglebrand sweetened condensed milk is what is used. How it reacts with the vinegar creates the sweet donair sauce.
@ct12162 жыл бұрын
isn't this turkish doner ? you changed the name to donair ?
@martyhiggins933 Жыл бұрын
ur about halifax yorkshire...ohhh canada😂
@JoeB2825 Жыл бұрын
Is it possible to substitute the beef with chicken and follow the recipe
@ChefMikeMoses Жыл бұрын
I would imagine, that would make it like Shawarma. 🙂
@josephbahri14032 жыл бұрын
I went to university in Halifax in the late 70s. The authentic Halifax donaire was nothing like this. It had slices of real meat. Tomatoes, raw onions, a light soft pita type wrap, and a savory sauce made from thick goat's milk, garlic sauce and a thickened white paste (Tihini, I think). None if this sweet condensed milk stuff.
@ChefMikeMoses2 жыл бұрын
The original Donair was created in the early 70's restaurateur Peter Gamoulakos who wanted to share the flavours of his homeland-Greece with the residents of Halifax by introducing the Gyro. Peter soon realized that the taste of the traditional Gyro was not received well, so he decided to make some adjustments. He replaced the lamb with a spiced ground beef and the tzatziki with a sweet sauce he created. I guess you experienced a Gyro. Thanks for watching.
@Raztax6 ай бұрын
The only places that use condensed milk are pizza franchises like Greco. Not nearly as good as evaporated milk.
@MettaCali4nia Жыл бұрын
why do you guys call this a donair and not a gyro. I'm curious because I googled it and there is no difference.
@ChefMikeMoses Жыл бұрын
Back in 1975...If memory serves me...I think we were to drunk to roll our R's, and once we ate the whole thing we were "done here". Actually, the inventor did not want to be confused with Gyro because of the sauce and ground beef. Thanks for watching.
@GrandNational663 жыл бұрын
Such a shame they are so hard to find here in Ottawa...the Shawarma pretty much killed the Donair here.
@ChefMikeMoses3 жыл бұрын
someone needs to take the leap and open up a Donair Shop there :-)
@chrismarshall77013 жыл бұрын
Check out Centertown Halifax donair on Bronson just north of Gladstone you won’t be disappointed
@gladysmackinnon3274 жыл бұрын
Hi,do u have a recipe for keto Donaire meat? Thks Glad💕
@gaspainsify4 жыл бұрын
The Donair meat is already keto. If you're asking for the sauce their are recipes all over the place.
@rickjames4862 Жыл бұрын
Damm
@sin46ned4 жыл бұрын
Don't think I'd like the sweet saus3, but would rather have the Greek type sauce.
@erinjoy2184 жыл бұрын
Trust me, just try it once ! It sounds bizzarr But it's amazing with the spice
@patrickdunne11505 жыл бұрын
Being a Chef, do you mind the electric stove top?
@ChefMikeMoses5 жыл бұрын
I don't mind it too much since it is my home. But that being said I will be replacing it with Induction soon. Thank you for the comment
@charlottejennex88208 ай бұрын
The music is Too much. Great recipe though , thank you
@ChefMikeMoses7 ай бұрын
Noted, the proper mix is something I'm always working on. Thanks for watching.
@carlharbord98852 жыл бұрын
Good video. Find the American pronounciation “don air” funny though. It’s comes from Turkish “doner”. But as long as we all enjoy, who cares.
@borys2767 Жыл бұрын
Where is the cheese?
@ChefMikeMoses Жыл бұрын
There's not cheese on a Halifax Donair :-)
@MELOWARMACHINE Жыл бұрын
my meat didn't really brown and i'm not sure why lol
@ChefMikeMoses Жыл бұрын
Could be the oven temp, or the amount of fat in the meat. (to little) So what I would do. Cool the loaf, then slice off the desired amount and brown it up in the frying pan.
@driver29094 жыл бұрын
Need sour cream too, Soooooo delicious! Many thanks
@patriciahopey13842 жыл бұрын
originallly made with lamb.
@tossedsalad55324 жыл бұрын
Wrap the bottom with a sandwich plastic bag neater mess catcher
@ChefMikeMoses4 жыл бұрын
But of course, you know the mess is part of the joy of eating these.
@CurlyCorry2 жыл бұрын
Wonderful video with the exception of the music!! So distracting and unnecessary
@ChefMikeMoses2 жыл бұрын
Yes, early days of editing, I will fix that for the 12" review Thank you
@MyHobbyNest4 жыл бұрын
Im always curious to taste Halifax Donair. So, I decided to make it. I followed exactly your recipe. But, I cooked it in the BBQ for 2 hours. 350F. Nice Donair meat! Its a bit spicy. I should have decreased the Cayenne pepper. 🥵 The sauce is sickeningly sweet. I didn’t like it. 🤷🏼♀️
@ChefMikeMoses4 жыл бұрын
Nice, BBQ. The sauce is sweet, usually to offset the heat.
@joeymaterese80952 жыл бұрын
That looks, not very appetizing ..sorry
@dallan77362 жыл бұрын
Too bad. You're missing out on one of the greatest treats known to mankind.