Wednesday, May 30, 2012

You Can Make Homemade Donairs

... and I don't mean buying the sauce and meat at the store and assembling it at home.

When we lived in Castor there was a local restaurant that sold very good donairs.  However they were overpriced (in my opinion) so I looked online for a recipe.  After checking out various options, I decided to combine components of several recipes to make one SUPER donair recipe.  This includes a recipe for the sauce as well.


Homemade Donairs & Sauce

2 lbs. ground beef
1/2 cup bread crumbs
2 tsp. salt
2 cloves of garlic
1 tsp. dried oregano
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. cumin powder
1/2 tsp. pepper
1/4-1/2 tsp. cayenne powder

Process all the ingredients in a food processor until finely ground, about 1 minute. Turn out onto a work surface and knead 3-4 times and then shape into two 11 inch rolls.  Place on a greased wire rack set in a baking sheet with sides (cookie sheet). Cover the top loosely with foil leaving the bottom uncovered.  Bake at 275° for 3 hours until firm and no pink inside.  Let rest for 15 minutes and then slice 1/4 " slices on the diagonal, or wrap in plastic and refrigerate or freeze.

Sauce
2/3 cup canned evaporated milk
2/3 cup white sugar
1/2 tsp. garlic powder
1/4 cup white vinegar

Mix first 3 ingredients until sugar is dissolved.  Add vinegar and continue mixing.  The quicker you add the vinegar and the less you mix it, the thicker it will be.  Refrigerate for 1 hour before serving.

To make the donair, layer: shredded lettuce, sliced tomatoes, slivered onions, meat and sauce on a large pita.

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