Quarantine Cooking - How to make Donair Meat and Sweet Donair Sauce

[@anthonybastien-nespolon7105]

Thank you for this! When I was in Edmonton I lived off of donair queen and Casablancas donairs. I moved to northern Ontario , no donair shops here. Been a few years since I had a good donair. Can't wait to try this!

[@tossedsalad5532]

Edmonton National Donair Capital of the West

[@EBackwards]

My Sweet Sauce if you want to try it: 1 can of Evaporated Milk 2 cups of White Sugar 2 Teaspoons Garlic Powder 1/4 Cup of White Vinegar I'll try yours if you try mine! From Nova Scotia - And the above is the closest I've been able to do. Yours has a lot less Sugar and perhaps I could do without as much in mine! lol Your donair meat looks spot on! The way I cook my meat is different. I get a large baking sheet (The heavy duty one) and flatten out a sheet of meat about 1CM thick (can be slightly thicker). Oven at 375 for like 12-14 mins preheated. Cooks up really fast. Let cool down and then Slice strips as thin as you can. Thanks for posting this! Good to see others with the Halifax donair passion!

[@PaulLemmons]

My wife is from Canada and I am an old boy from Southern USA (Arizona). I tried your recipe to impress her and to say it was a success would be a huge understatement! Your recipe is now my recipe! Thank you for sharing this with us less educated Americans!

[@michaelcraigjesso6043]

Cheers, thank you

[@angelowhite2697]

I made donairs for the first time using your recipe and it was so delicious, i can't wait to make some more

[@anthonybastien-nespolon7105]

Tried this out , only thing different I did is use sweetened condensed milk instead of adding sugar to evaporated. Turned out awesome, thanks so much ! Finally got to have a good donair after about 4 years . Was waiting for a donair shop to open where I live ,but now don't need to , this is the real deal thanks again

[@TheLastPharm]

Good morning! My family is from Truro (I was born there) but as fate would have it, I wound up in the Netherlands in '99 and haven't left yet. Been craving donairs off and on through the years and suddenly KZbin decided to surprise me with some recipe videos on' how-to'. I'm really excited. This is the third video I've watched and I think you had some really interesting tips here on processing the donair meat. Definitely going to give it a go. Thanks again and greetings from Amsterdam!

[@philbowie4421]

You nailed it. And because of that, so did I. Felt like was back in Edmonton for the day. Just can't get them like that in the Vancouver area where I now live. High five to you buddy!

[@doacarnage]

There are 3 donair joints (Leila's, Paradise & Donair Star) on 12 st in New Westminster, cant remember which one is the best, but give them a try. Also if you like authentic grilled steak subs (incredible) try Pauls on Imperial (Bby), or other location on Fraser (Van)

[@andya857]

Still stuck in the house 1 year later, now with a curfew 8.00 pm till 500 am. Oh well, Best recipe i have tried , really good , thanks Buddy..Cheers from Montreal...

[@simonhebert7791]

Thank you for posting this recipe. I’ve been wanting to try making it for a long time. I can’t wait to try it this weekend

[@Shafries]

I tried making donairs for the first at home using your recipe with deer meat. I have to say it turned out pretty good. Same with the sweet sauce. Thanks for putting this video up. I'll definitely be making these again. And way cheaper than what you pay at the shops, less likely to get a done-hair too! 🤣

[@maxineduncanson6100]

My husband loved your donair sauce, Donair was great !!!!!

[@Dcvmnaturalist]

I made this recipe tonight and it was delicious. Thanks so much for sharing! Definitely making this again.

[@kristenwhelen345]

Oh my gosh. I am from SK and I cannot wait to try this recipe. Lol still in quarantine a year later.

[@Puglover130]

Save yourself a ton of trouble , use sweetened condensed milk instead of evaporated (add no sugar) it’s the colour, taste and texture of real donair sauce. This guys was white and way too runny. I know he said you can keep adding vinegar to get it thicker , but not really because it’s going to be sour AF if you add too much! Plus it’s done right away with just a spoon, no need to haul out the kitchen aid.

[@danivoorhees1240]

Fantastic video! I love Donair sandwiches. I will be making this at home. I haven't been able to find any Donair Shops where I live which I think is rather absurd.

[@stixprogaming2718]

This just saved me 14 dollars everytime I want a donair thank you! And if people have meat grinders they can do the same with 🐔 and 🐑.you can also buy ground 🐑, 🐖 and 🐔

[@Nathanwatchingstuff]

Thank you so much for sharing this. Made it after work today and was very satisfied with it.

[@julielodge8958]

Never get sick of making this recipe!

[@sharronjanes]

Thanks I will try this for sure!

[@sarcaheckle6438]

I'm out here looking for a donair recipe to make today, and I come here, and see your Pillsbury dough boy cookie jar on your counter. My mom used to have a cookie jar collection, one day I was being lazy and threw something into the pantry and it got smashed into hundreds of tiny little pieces, and somehow my uncle got blamed, he denied it. I watched allowing him to continue to get blamed, this was well over 25 years ago. I only fessed up 5 or 10 years ago. Thank you for reminding of what a shithead teenager I was. hahahaha

[@billymitton155]

This is great I made Beef and Lamb Donair Meat at home Before there was only 1 place in town a Mediterranian place who does it that way in town and her Donairs are hands down the best in Moncton bar none. I could never buy it so i've been going down to her and buying a takeout trade full of just meat for when we make Donair Pizza's and Subs for years now Now i can make it at home The key is a 25-75 split between Lamb and Beef It helps the spice's blend more somehow and everything just tastes more distinct

[@marknichols7861]

As a suggestion: slice the meat a LOT thinner and refry it... then put in PITA. Don’t forget the diced tomatoes and onion.

[@michaelcraigjesso6043]

It's already baked perfectly, It's not meant to be overcooked. Refrying it is something donair shops do after the meat has been left out. The beauty of this meat is its so versatile. You can cut it any way you like and use it in subs, sandwiches, over french fries, in caesar salad, the possibilities are endless.

[@Rastamon66]

This man is a gem thanks for sharing.

[@TheBrit07]

Great video, i enjoyed watching it.. Looking forward to trying it. Well done, and still not sure about the blue mixer haha I wasn’t sure if i liked the colour but its growing on me. Mines Red. Nice to see someone from back in Fort Mac, PKs is excellent

[@muccabelly1324]

thank you i have made this a ton of times......thank you

[@NoorJasmine]

yummy this was great!! I just posted my quarantine cooking video except mine was a struggle meal 😩

[@tonnictv]

I feel unsatisfied. You should eat your food at the end so we know it is good! :)

[@CrystalLearns]

Aww PK delish donairs! Miss them. In YYC Scotian Style and Urban Donair are my faves so far! Thanks for this recipe!

[@willywonka3637]

Queen donair awesome also

[@anthonybastien-nespolon7105]

Casablanca was my go to when I lived in Edmonton.. unfortunately in Northern Ontario where I'm st now , there's no donair shops , so I'll have to try this

[@rustease638]

Looks good, gonna have to try your recipe, been craving a donair hard lately and there doesn't seem to be many KoD's in Washington State. Not sure about doing the sauce in a mixer like that though. I prefer my sauce slightly "chunky" I think it is more of a Valley/South Shore style. You use the same recipe, but once the milk sugar and garlic powder is well mixed you add the vinegar all at once and basically fold it into the milk mixture. The trick then is to get it well mixed without breaking the curdle completely.

[@en2oh]

there seems to be some debate about when the meat is "at its best" ie fresh out of the oven or heated up after a stint overnight in the fridge. I'm of the school of thought that says let it mature overnight to blend flavors, and reheat (with the pita) in the frying pan. Chilled sweet sauce adds a nice touch to the final product. I'm a purist and go for tomato and chopped white onion. Delicious! :)

[@yawtod]

Fantastic. Just finished the recipe. Spot on flavours. Really good recipe, thank you for sharing. Only thing I’m doing next time is making 3 pounds so I have extra meat in the fridge ready to go for lunches. Family destroyed this serving.

[@nickwhelan01]

Love this! Thanks so much.

[@noirsphynx]

Love it Michael! Gotta give this a try.

[@faigee3493]

This looks awesome. I wonder Do you know if it's possible to to cook to freeze the meatloaf uncooked and then slice it partially frozen and cook it on the grill top or frying Pan as they do in the shops?

[@michaelcraigjesso6043]

Yes, go ahead.

[@MrAllan9]

I skip the sugar and milk mix, I purchase the " Eagle brand " sweetened condensed milk, quick and a perfect consistency.

[@michaelshaw4136]

Hi your donair sauce mix a can of evaporated milk and a can of sweet and condensed milk with the white vinigar ... Its perfect

[@ginettemercier2777]

Oven at what degree?

[@babyfaceplaya1]

If your missing east coast sweet sauce this is the recipe. My mrs. Is from New Brunswick and i made her day when i first made this a few years back! My recipe is almost identical with the exception of sweetened condensed milk and no added sugar.

[@JbirdlLester]

I'm thinking. in from Oklahoma. and I never had seen a Donair till I became a huge fan of Trailer park Boy's. I'm thinking. would it make it even better if you used 1lb beef to 1 lb. Pork this Reminds me a lot of the Greek Gyros..

[@michaelcraigjesso6043]

Its almost the same as gyro, gyro is lamb or lamb and beef mixed I think.

[@ciew6197]

How long does this sauce last in the fridge?

[@C-oA-nT-e5152]

Did you broil or bake?

[@dorrainehickey]

Hey. Are you from Newfoundland? When you said Louigees. I said he's from here. I live in Corner Brook.

[@michaelcraigjesso6043]

HAHA I was born in Corner Brook, moved when I was 9, but still visit a lot.

[@crotou100]

You forgot the Onion the tomatoes

[@mafraser1]

Amazing. I'm making a triple batch!

[@graemehamilton1922]

Pop it in the oven. What temperature would help.

[@michaelcraigjesso6043]

350f

[@amandajoan2726]

Silly question 🙋‍♀️ Does this freeze well?

[@michaelcraigjesso6043]

Yes, wrap it well in plastic. Freeze is raw or cooked.

[@willywonka3637]

Hey pal just subscribed

[@boomhower4731]

Gotta get your hand in this.. clean your beater .. lol

[@mrclayton2086]

Hahah u said Louis Gees. You must be from Corner Brook!

[@Christopherjamesmurphy21]

Always make your sauce 1 hour before your meat. So it can set in the fridge.

[@mariuszdeptulski4644]

Authentic east coast Donair has only meat, sauce, onions and tomatoes. NO LETTUCE EVER!🚫

[@michaelcraigjesso6043]

Thats not true at all. I'm from the east coast and Donairs have always been offered with lettuce since the late 70's. These silly claims and lines in the sand over food is not needed.

[@tanyaperrin1218]

I know a few shops do offer lettuce but you are correct- sauce, lettuce tomatoes and onions ONLY. No lettuce...no cheese. LOL

[@SrBlueballs]

In Halifax where donairs were invented at Mr. Donair. King of Donair and Tony’s Donair were it was perfected. No lettuce is served on a pita. But what do I know, I only was born in the 70’s and have ate thousands of donairs at many dozens of pizza/donair shops, I have never seen anything but tomato, onions and sauce served on an original style Donair. My personal favourite version of the Donair is a submarine style with mozzarella baked in the oven and afterwards topped with tomatoes, onions and sauce.

[@spinphoto]

Over mixing makes donair sauce runny. Mixing by hand with a fork or whisk is where it's at :)

[@BrotherNoomkie]

Those were tablespoons bro

[@michaelcraigjesso6043]

I assure you, it was tea spoons. ~LOL~

[@V.O.Y.S.]

Thick do air sauce is the only way to go. Runny sauce = bad . Why dominos donair sauce sucks

[@SuperPinklady08]

Really great - going to try it - thank you… ❤️🌼☘️🙏🫖🇨🇦