King Of Donair - Pizza Corner - Halifax - NS4Sale

Rednecktech · 02-14-2007, 08:16 PM

Ok so I had a craving for a donair so I headed on over there for one. Walked in and asked for a 1/2 lb'er and the response was.... "Sorry we can't make donairs because we ran out of cooked meat"!

Sicilian fixed me up across the street though

Dogg_P · 02-14-2007, 08:26 PM

Wow...thats a step up from most pizza places.
Yeah, they run out of cooked meat, but they'll just shave some frozen meat and throw it on the griddle for like 3 mins (normally covering it with their big spatula thing to try and keep in the steam to help heat it through...not a good sign for a product that has to slow cook all day)
BTW --> donairs are made of the tastiest part of the pig/cow/lamb/goat/misc - the asshole. mmm mmm good.

BabyDawn · 02-14-2007, 10:04 PM

Quote:

Originally Posted by Dogg_P

Wow...thats a step up from most pizza places.
Yeah, they run out of cooked meat, but they'll just shave some frozen meat and throw it on the griddle for like 3 mins (normally covering it with their big spatula thing to try and keep in the steam to help heat it through...not a good sign for a product that has to slow cook all day)
BTW --> donairs are made of the tastiest part of the pig/cow/lamb/goat/misc - the asshole. mmm mmm good.

habs1 · 03-15-2007, 08:29 AM

BTW --> donairs are made of the tastiest part of the pig/cow/lamb/goat/misc - the asshole. mmm mmm good.

no there not heres the deal and its all medium ground beef!!

Donair Meat (original NS recipe)
This is it
Ingredients
Spices are in measured amounts that you want. As long as they are in the ratio I have written them.
I use cups for my measures and pour them into a bag so they can be shaken to mix them thoughly.
Also into a blender for measures will work great too. Using tablspoons will give you enough for a 4 lb. loaf.

2-oregano

1-salt
1-MSG (not needed)
1-chyenne pepper

1-black pepper

2-chicken soup base (regular powdered kind)

2-garlic powder

2-onion powder

4-paprika (Hungarian for the best flavour)
Procedure
For every 4 lbs of medium ground beef I use about 2/3 of a cup of mix.
You should start off with slightly less then fry a test piece to taste test.
When you get to the desired "Donair flavour" you like, don't forget to mark the amount used for your recipe.

Put very cold meat and spice mix into a mixer with a dough hook if you have one.
If not, knead the spices into the meat like you would for making bread.
This kind of mixing gives the meat the texture and the easy slicing that you want.
You will be able to tell if the meat is mixed enough when there are fat deposits on the bowl sides or on the counter.
(over kneading is better than under kneading) It also has a distinct color and smell you will get to recognize.
Shape this into a loaf and bake it in the oven like you would any meat loaf.
I bake at 450 for 45 min.
[The inside is still rare so it isn't dried out when you refry the slices]
Cover with foil and let it rest so the juices will stay in the meat.

Slice your Donair meat very thinly.
The slices are fried with the some donair fat as the pan greaser and your pita bread slapped on top to warm it.
{dip pita in warm water to remove the flour}
( you can also add a small amount of water to create some steam and pop a lid on the fry pan.

sauce
1cup can milk, 3/4 cup sugar, 1/3 cup vinegar ...mix together and chill