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CHOW: Recipes: East Coast Donairs
MEMBER RECIPE

East Coast Donairs Recipe

By crazywj242
Difficulty: Medium | Total Time: 2 Hours | Active Time: | Makes: Depends on how much meat you use!

This is an Original East Coast Donair Recipe i got from my aunt in NB, Im not sure if this is the same recipe that my grandmother got from the owner of a popular resturant in Campbellton or not… so im not going to claim it, but it very well could be.

If i find out that it is, i’ll note that it is, and if im asked to take it down i will.. but for now im putting up this so others can make their own and enjoy.

this is a complete from scratch recipe, including the pita, but you can always buy your own if your like me and spent enough time making the meat and sauce you just want to eat this thing already!

First 10 Ingredients are Just for the Meat, which Makes 2 Loafs…
10-15 is the sauce, which you can add garlic powder to add the garlic flavor to the sweet sauce
and the rest is the pita, which id go buy them! i havn’t made pita’s by this recipe, so i dont know…

INGREDIENTS
  • 5Lbs of Hamburg
  • 1 tsp pepper
  • 1 1/2 tsp cayenne pepper
  • 3 1/2 tsp Oregano
  • 1/4 Cup MSG.
  • 2 tsp paprika
  • 2-3 tsp onion salt
  • 1 tsp garlic salt
  • 1 tsp salt
  • 1 Cup bread crumbs
  • 1 can of Carnation milk
  • 1/2 Cup white sugar
  • 1/2 Cup Vinegar
  • (add garlic powder if you like)
  • cornstarch & water to thicken it up
  • 1 tsp white sugar
  • 1/2 cup warm water
  • 1 pkg of dry yeast
  • 1/4 Cup Vegetable oil
  • 2 1/2 Cups of Luke warm water
  • 1 Table spoon salt
  • 7-8 cups of flour
INSTRUCTIONS
  1. Making the Meat:

5 Lbs of hamburg
1 tsp pepper
1 1/2 tsp cayenne pepper
3 1/2 tsp Oregano
1/4 Cup MSG.
2 tsp paprika
2-3 tsp onion salt
1 tsp garlic salt
1 tsp salt
1 Cup bread crumbs

Need well together and make into 2 loaves bake 350* for 2hrs.

(i’ve seen it packed up and cooked in a vertical rotisery, if its packed well enough you could possibly cook it in a horizontal rotisery, which i have done, and cut off when the outer layer was cooked and started making up my donairs)

  1. The Sauce:

1 can of Carnation milk
1/2 Cup white sugar
1/2 Cup Vinegar
I put a bit of garlic powder into the sauce…
Mix and heat until the sugar disolves and thicken with
[Cornstarch & water mixed together]

  1. Peta Bread:

1 tsp white sugar
1/2 cup warm water
1 pkg of dry yeast
(let rise)

1/4 Cup Vegetable oil
2 1/2 Cups of Luke warm water
1 Table spoon salt
7-8 cups of flour
(rise 1 1/2 hours

Shape doe the size of a lemon 1/4 in thick, cook in frying pan 1-2 min on each side.

Member recipes are not tested by the CHOW food team.

    Write a review | 4 Reviews
POST A COMMENT |4 Comments

COMMENT

  • the thickening of this sauce is truly made by how you mix the key ingredients...first the carnation milk, then the sugar, then the vinegar in this order.you will instantly see how it thickens as you begin to stir them together.Its gets thicker if you make yr sauce FIRST, then refrigerate it to let it continue to thicken...then make the donairs.I know..I am from NS lol.I omit MSG from the...+READ

    the thickening of this sauce is truly made by how you mix the key ingredients...first the carnation milk, then the sugar, then the vinegar in this order.you will instantly see how it thickens as you begin to stir them together.Its gets thicker if you make yr sauce FIRST, then refrigerate it to let it continue to thicken...then make the donairs.I know..I am from NS lol.I omit MSG from the donair..its not necessary at all-COLLAPSE

  • I've heard you can use sour cream instead of the cornstarch and water to thicken it (so mix evap milk, sugar, garlic powder, and vinegar and then add sour cream until it's thick enough). Maybe that's what they do.

  • This looks great. However, the sauce is different from a donair sauce they serve in St. Albert at Nitza's pizza. The sauce they use is sour cream based, still sweet and thick and garlicy (no herbs). It's quite famous in the area and people order sides to go with any pizza as well as their famous Donair's and Donair Pizzas. Does anyone know the ingredients for that type of sour cream based donair...+READ

    This looks great. However, the sauce is different from a donair sauce they serve in St. Albert at Nitza's pizza. The sauce they use is sour cream based, still sweet and thick and garlicy (no herbs). It's quite famous in the area and people order sides to go with any pizza as well as their famous Donair's and Donair Pizzas. Does anyone know the ingredients for that type of sour cream based donair sauce?-COLLAPSE

  • I've made donairs many times using basically the same recipe except with garlic/onion powder instead of salt and no msg. I've also made it with and without bread crumbs and find it much better without. With the bread crumbs the loaf was too crumbly.

    Some tips
    - I use a mixer with dough hook on high to really mix and pack the meat/spices. I tried mixing it by hand once and it just fell apart...+READ

    I've made donairs many times using basically the same recipe except with garlic/onion powder instead of salt and no msg. I've also made it with and without bread crumbs and find it much better without. With the bread crumbs the loaf was too crumbly.

    Some tips
    - I use a mixer with dough hook on high to really mix and pack the meat/spices. I tried mixing it by hand once and it just fell apart after cooking because it wasn't packed enough. I've heard you can also triple grind the beef to help.
    - I use a thermometer and cook to about 165
    - Using sweetened condensed milk and no sugar is way easier. You don't need the cornstarch and water then.
    - buy the extra large pita's (10 inch or more) fill it with the sliced meat (after reheating in a frying pan), sauce, mozzarella, onions, lettuce, and tomato. Fold it closed, brush some oil on top and sprinkle montreal steak spice on and grill it in a panni press.
    - also good with tzatziki, bbq or tomato sauce-COLLAPSE