The Halifax donair was invented in the early 1970s by a Greek immigrant who was inspired by the gyros from his home country. He began selling donairs from his pizza restaurant in Halifax, and they quickly became a popular local food. The Halifax donair is a popular late-night snack and is often sold at pizza shops, donair shops, and other food establishments. It is also a tourist attraction, and many people come to Halifax specifically to try a donair.
The Halifax donair is different from other doner kebabs or shawarmas from the Middle East in a few key ways. First, the meat is always ground beef, never lamb or chicken. Second, the sweet sauce is a unique ingredient that is not found anywhere other than Canada. Third, the pita bread is typically steamed before being used, which gives the donair a softer texture.
In 2015, the Halifax donair was named the official food of Halifax, a testament to the donair’s popularity and importance in Halifax culture.
Canada’s Unique Halifax Beef Donair
Equipment
- 2 9 x 13-inch baking pans
Ingredients
- 2 lbs Ground beef
- 1 tbsp Ground coriander
- 2 tbsp Onion powder
- 2 tbsp Garlic powder
- 2 tsp Dried oregano
- ½ tsp Cayenne pepper
- 1 tsp Dried thyme
- 2 tsp Salt
- 1 tbsp Coarse black pepper
Flatbread and Condiments
- 6 large Pita bread, steamed*
- 1 large Tomato, chopped
- 1 small Red or sweet onion, chopped
- Donair sauce Donair sauce
Instructions
- Mix the Halifax Donair Meat: In the bowl of a stand mixture or large bowl, combine all of the ingredients for the donair meat. Mix well to combine. If using a stand mixer, mix meat mixture with the dough hook attachment for 5 minutes on medium low. Otherwise, use your hands to knead the meat. Form the donair meat into a log by shaping the donair meat mixture into a log about 8-inches long. Wrap log tightly in aluminum foil squeezing out any air and seal the ends tightly. Move log to refrigerator chill for anywhere from 30 minutes to 24 hours.
- Cook the Halifax Donair Meat: Preheat the oven to 350°F (175℃). Bake wrapped log for 1½ hours. Remove foil and continue baking for 30 minutes, turning once. Let meat cool before slicing.
- Assemble and Serve Halifax Donair: While meat is cooling, make Donair sauce. Chop tomato and onion, and steam pita bread (see Notes). Slice meat thinly, either crosswise or lengthwise by cutting one end to stand the log straight up and making long ⅛-inch thin slices (more authentic). Place a warmed pita bread on a plate. Top with a pile of donair meat, tomatoes, and onions. Drizzle with donair sauce, roll pita tightly and dig in!
Notes
- *To steam the pita bread, place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds, or until softened.
- You can also add other toppings to your donair, such as mozzarella cheese, shredded lettuce, pickles, and hot sauce.
- Any leftover meat may be refrigerated in an airtight container for about a week. Warm meat and serve on warmed fresh pita.
