oh, you canadians and your donairs

M

marilynfl

Moderator
From the NYTimes article:
The donair, a uniquely Canadian take on the Greek gyro or the Turkish doner kebab, is the creation of King of Donair’s founder, Peter Gamoulakos. A Greek immigrant, he had a hard time selling gyros at his pizza restaurant before he made some changes to suit the Canadian palate. Mr. Gamoulakos traded the lamb for thinly sliced beef and the thicker Greek-style pita for a slimmer one. Instead of tzatziki, the notoriously messy sandwich is topped with Mr. Gamoulakos’s signature donair sauce, made from condensed milk, vinegar and garlic.
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Dear Lord, I am slightly gagging at the mere description of that sauce.
 
Reading the recipes people RAVE about the donair. And doners are also so good and this recipe is similar to some of the donair recipes I read.
Interesting. And people rave about the sauce!!

www.recipetineats.com

Doner Kebab Meat - beef or lamb

A homemade recipe for the mystery Doner kebab meat you see rotating on vertical rotisseries in kebab shops. EXACTLY like the real deal! Beef or lamb.
www.recipetineats.com www.recipetineats.com
 
Yep - I've seen the recipe in a few of my magazines. It doesn't appeal to me to actually make it but I would love to taste it someday. I lived in Toronto for several years and never came across it.
 
No. If they use regular evaporated milk they add sugar.
And as Deb says, it is apparently hard to find outside of the maritime provinces--very regional.
 
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