Home Made Donairs, with Halifax Sweet Sauce, Approved by a Real Nova Scotian, Laliita

1 tsp salt
1 tsp ground oregano
1 tsp all-purpose flour (yup, 1 tsp)
1/2 tsp ground black pepper
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 pound ground beef
1 (12 fluid ounce) can evaporated milk
3/4 cup white sugar
2 tsp garlic powder
4 tsp white vinegar, or as needed for consistency
Onion and tomato and pita bread

Preheat oven to 350 degrees. In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.

Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.

Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.

Bake for 1 hour and 15 minutes, turning the loaf over about half way through.

The loaf will cut better if you chill the meat overnight before slicing.

To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.

To serve, heat sliced meat in a frying pan. Then dip a pita bread in water and fry in frying pan to soften. Place a generous amount of sauce on bread. Top with meat, chopped onion and tomato, and finish off with lots more sweet sauce.

(I thought this recipe called for extra-ground beef, but I was wrong. I knew there was something different about it, but it's the "whacking the meat" part that's unusual. Heh.)