[darkpuppet]

I'm seriously considering prepping up some of the meat mixture... I likes gyro.

sorry, but I gots to do this...

the recipe

Quote:Donair Sauce
(adapted from King of Donair, on `Pizza Corner', Halifax)

    * 2/3 cup canned evaporated milk
    * 2/3 cup sugar
    * 1/4 cup white vinegar
    * 1/2 tsp garlic powder

Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinigar has seeped out of it.

You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the recipe below. It is my new favorite.

Alternate SUPER-THICK Sauce Recipe (confirmed to be excellent)

    * 2/3 cup canned sweetened condensed milk
    * 1/4 cup white vinegar
    * 1/2 tsp garlic powder

Follow the same instructions as above, except that you really need to stir for a long time to get the condensed milk and vinigar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin. Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out.

Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and survives an unnaturally long time in the fridge.


[Foil wrap is for wimps.] Donair Meat
(adapted from Derek's Place)

    * 3 pounds lean hamburger (triple ground*)
    * 3/4 cup bread crumbs
    * 2 tsp pepper
    * 1-2 tsp cayenne red pepper (depending on your taste)
    * 1 1/2 tsp oregano
    * 3 tsp paprika
    * 2 tsp onion powder
    * 1 tsp garlic powder
    * 1/2 tsp salt

*Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also.

Combine all ingredients in a large bowl. Knead for 20 minutes. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice into thick slabs. Meat can be frozen for future use. If (like me) you are not fortunate enough to own your own rotary-stick-cooker thing like the ones in the good shops, you may find that the inner parts of the loaf are not browned enough. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture.


Preparation

Heat donair meat in a frying pan. Dip a pita bread in water and fry in frying pan to soften (this is VERY important). Place a generous amount of sauce on bread. Top with meat, chopped onions and tomatoes and finish off with lots more sauce. Put on some old clothes, then roll up or serve open face on a plate. Utensils are strictly forbidden.


Variations

Donair Sub
If you do not have pita bread, you could try the Donair Sub, which is all the above plus some mozzarella cheese placed on a submarine bun and baked for a few minutes (until cheese melts a bit).

Donair Pizza
Grate a bit of mozzarella cheese onto a pizza crust (this will help bind the toppings to the dry crust). Top with loads of donair meat, tomatoes, onions and then more cheese. Bake in oven until cooked to your desired meltiness. Pour cold or room temperature sauce onto each slice before you eat it. The combo of hot pizza with cool donair sauce is very pleasing.

If you can't seem to get your sauce really thick, you might try putting the sauce on the crust first. This will ruin the hot pizza/cold sauce sensation, but will be easier to eat.