The Original Donair From the East Coast of Canada Popular Recipes
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| The Original Donair From the East Coast of Canada |
"In the early 70's, a Greek restaurateur in the city of Halifax delivered the Donair. Within some short years, sincerely all pizzerias had added their version of the dish to their menus. Not to be burdened with gyros, the Donair has a vastly distinct taste. Originally the dish changed into made with ground lamb, but this proved too highly-priced and floor red meat changed into later substituted. Technically, this resulted in an aberration of kinds, because the final product changed into now not what the originator had meant. What resulted, however, is the legendary East Coast Donair."
Ingredients :
- 1 pound floor beef
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 1 (12 ounce) can evaporated milk
- half cup white sugar
- 1/four cup white vinegar, or to flavor
- 6 big pita bread rounds
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 9H50M |
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- In a bowl, very well mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf form, cover, and permit relaxation within the refrigerator in a single day.
- Preheat oven to 350 ranges F (175 levels C).
- Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over midway via cooking. Allow the beef loaf to cool so it holds collectively for slicing.
- Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by way of teaspoons, mixing together after every addition, to flavor. Refrigerate the sauce until serving.
- Slice the beef loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat till both aspects are brown and crisp, approximately five minutes in step with facet.
- Sprinkle the pita bread rounds with a touch water, and press each onto a heated skillet to warm up.
- To serve, place numerous slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone form, wrap in aluminum foil to keep the sauce from dripping out, and serve.
Notes :
- Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it lightly, and make clean-up easier.
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