Halifax Donair

Method

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1. Heat the oven to 175°C / 350°F.

   Mark done

2. Put the beef, paprika, oregano, thyme, garlic powder, onion powder, cayenne, salt and pepper in a large bowl. Knead firmly for 5 minutes, until the meat turns into a sticky, uniform paste.

   Mark done Start 5 min timer

3. Press the meat firmly into a 23 x 13 cm loaf tin, set on a baking tray to catch the fat, and bake for 60 to 70 minutes, until the top is browned and the middle reads 74°C.

   Mark done Start 60 min timer

4. Make the sauce: whisk the condensed milk, vinegar and garlic powder for 2 minutes until it thickens and turns pale. Chill until needed.

   Mark done Start 2 min timer

5. Rest the loaf for 15 minutes, then lift it out of the tin, pour off the fat and slice it as thinly as you can, about 3 mm.

   Mark done Start 15 min timer

6. Sear the slices in a hot, dry frying pan for 1 to 2 minutes per side, until browned and crisp at the edges.

   Mark done Start 1 min timer

7. Warm the pitas for 20 seconds per side in a dry pan. Pile on the meat, tomato and onion, drizzle generously with sauce, roll tightly in foil and eat at once.

   Mark done

Chef’s Tips

• Knead the meat until it looks like a paste. Loosely mixed mince makes a loaf that falls apart when sliced.
• Slice thin, then sear. The crisp edges are what a donair shop gets from the griddle.
• The sauce thickens as it stands. If it sets too firm, loosen it with a spoonful of water.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• French fries
• A cold cola
• Pickled peppers

Storage & Reheating

Keep the cooked loaf in the fridge up to 4 days and the sauce in a jar up to 1 week. Freeze sliced meat in portions for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.