The key to this delicious sandwich is how the meat is spiced and cooked.
The meat is cooked on a rotating spit, where the outside gets dark and somewhat dried. The meat is carved off the outside with a knife in slices. The meat continues rotating and cooking the shaved areas. The process is repeated until all the meat is carved away.
These can be damn good. And... yes
@ScotsRam it is good hangover food as this article indicates:
Learn more about The Delicious History of the Halifax Donair from the experts at Food Network Canada
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The Delicious History of the Halifax Donair
The next time you’re in Halifax, skip the lobster boil and go straight to the pizza shop instead. After all, that’s where you’ll find the city’s official snack: the Halifax donair.
Unless you’re a native Bluenoser, you may never have tasted this popular late-night snack, and experienced the unavoidable drip of garlicky donair sauce down your chin. The sloppy sandwich is a pita filled with spit roasted shaved beef, served with tomatoes and onions, slathered in the signature sauce.
“It’s spicy, eaten normally at midnight,” says Alain Bossé, a top chef from Pictou, Nova Scotia and ambassador of all things culinary in Atlantic Canada. “After a long night out, you line up at a pizza corner in Halifax. It’s a great hangover food!”
As the story goes, the Halifax donair was first invented in the 1970s by Peter Gamoulakos. Originally from Greece, he started selling Greek gyros (a pita stuffed with grilled lamb and tzatziki) from his restaurant located off the Bedford Highway. But the sandwich just didn’t jive with the East Coast’s “meat and potatoes” palate.
Swapping lamb for beef, the brothers whipped up a sweet “donair sauce” and tried again. This time, however, a feeding frenzy erupted and Halifax’s signature dish was born. The late-night favourite has become so popular that in 2015, Halifax city council voted to make it the city’s official food.
“There’s something about this dish that’s unique to Atlantic Canada,” says Chef Alain Bossé. “People will drive miles for a donair!”
Today, almost every pizza place in the province sells the sloppy and sumptuous late-night eat, some even selling more donairs than pies. Every East Coaster has a favourite spot, but The King of Donair and Tony’s Donair have long been local favourites. Both spots have been serving the snack since the 1970s. Recently though, donair-mania has infiltrated swankier eateries.
“Now that Halifax has proclaimed the donair as the food of choice, restaurants and hotels are serving donairs,” says Chef Alain. “Some are serving miniature canapés with donair meat.”
Playful renditions aside, there are traditional techniques to making the beloved sandwich.
First, spiced ground beef is moulded into an elongated log that’s roasted on a spit. The donair meat is then shaved, sautéed and stuffed into a pita, along with fresh tomatoes, raw onions, and a special sweet sauce made with sweetened condensed milk, vinegar and garlic powder. As Chef Alain says, it’s adding the donair sauce that makes it.
“The sweet sauce is what makes a difference between a donair and a gyro,” he says. “My favourite? Sam’s Pizza in New Glasgow. They make their own pita, so it’s always fresh and soft.”
For decades, the Halifax donair largely remained a hidden treasure, scarcely found on menus outside Nova Scotia. But as more Nova Scotians started settling across the country and with the advent social media, there’s a growing appetite for this late-night nosh outside of the province. Canadian chefs are incorporating this trendy food item onto their menus and even getting creative with the recipe.
