Donairs (with traditional donair sauce)

    • 1 lb. Lean Ground Beef
    • 1 tsp. Flour
    • 1 tsp. Salt
    • 1 tsp. Oregano
    • 1/2 tsp. Dry Mustard
    • 1/2 tsp. Italian Seasoning
    • 1/2 tsp. Garlic Powder
    • 1/2 tsp. Black Pepper
    • 1/2 tsp. Cayenne Pepper

    • 6 ounces Evaporated milk
      (NOT the sweetened kind)
    • 2 1/2 tbsp. White Sugar
    • 3/4 tsp. Garlic Powder
    • 2 tbsp. White Vinegar
    • Mix the flour and all the spices well.
    • Knead the spice mixture into the meat VERY WELL.
    • Flatten the mixture into a thin loaf in a lightly greased loaf pan.
    • Bake at 350 degrees for 45 to 55 minutes, draining the fat off occasionally.
    • Let cool at least an hour. Cut as desired and serve as desired.

    • Whip together the evaporated milk, sugar, and garlic powder.
    • Add the vinegar. The vinegar will curdle the milk and the mixture will thicken as you stir it.
Traditionally, a donair is served on a pita with the meat cut in thin strips, garnished with diced onion and tomato, the sauce poured over it, and then wrapped - it is a wrap. More recently, donair meat has been used to make subs or on a pizza. Use your imagination to dream up any possibility you might like.

I got this recipe from an old Greek gentleman. The traditional recipe he had called for half mouton and half beef but he changed it for use in his restaurant to all beef. The spice mixture had to modified accordingly. The recipe I give you here has the spices in correct proportion for beef, after I took his recipe, reduced everything to "home" proportions, and made a few adjustments to get the spicing to work out.