When we lived in Castor there was a local restaurant that sold very good donairs. However they were overpriced (in my opinion) so I looked online for a recipe. After checking out various options, I decided to combine components of several recipes to make one SUPER donair recipe. This includes a recipe for the sauce as well.
Homemade Donairs & Sauce
2 lbs. ground beef
1/2 cup bread crumbs
2 tsp. salt
2 cloves of garlic
1 tsp. dried oregano
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. cumin powder
1/2 tsp. pepper
1/4-1/2 tsp. cayenne powder
Process all the ingredients in a food processor until finely ground, about 1 minute. Turn out onto a work surface and knead 3-4 times and then shape into two 11 inch rolls. Place on a greased wire rack set in a baking sheet with sides (cookie sheet). Cover the top loosely with foil leaving the bottom uncovered. Bake at 275° for 3 hours until firm and no pink inside. Let rest for 15 minutes and then slice 1/4 " slices on the diagonal, or wrap in plastic and refrigerate or freeze.
Sauce
2/3 cup canned evaporated milk
2/3 cup white sugar
1/2 tsp. garlic powder
1/4 cup white vinegar
Mix first 3 ingredients until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix it, the thicker it will be. Refrigerate for 1 hour before serving.
To make the donair, layer: shredded lettuce, sliced tomatoes, slivered onions, meat and sauce on a large pita.
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