In the News
Oct 16, 2002 I made the New Brunwick Telegraph-Journal.
Apr, 2003 Alleged history of the "Halifax Donair".
Aug 27, 2003 I made the Halifax Herald. (I'm not as creepy as this article makes me sound)
2004 Witness the power....
Nov 30, 2007 To die for? (page 1) (page 2).
Dec 1, 2007 Pointing the way home.
Jan 18, 2012 Pizza Corner to lose an icon. (pdf)



Jenny from the Children's Cancer Center in NJ recommends this Southern Fried Shrimp recipe :)


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

  • 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. This is the one I use.)

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

(Or for a 14oz tin of sweetened condensed milk, add 1/2 cup vinegar, and 1 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.


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.



Reader Submitted Favorites
Martimes:
  • G's Pizza (formerly Jake's), Bay Road, Lakeside, NS
  • Tony's Pizza, 2390 Robie Street, Halifax, NS
  • Alexandra's Pizza, 1263 Queens St. Halifax, NS
  • Island Greek Donair and Pizza, 228 Charlotte St. Sydney, NS
  • Burnside Pizzaria, 109 Isley Ave, Dartmouth, NS
  • Recardos Pizza, Chester, NS
  • Tasy Pizza, Highway 7, Cole Harbour, NS
  • Jake's Pizza, Yarmouth, NS (also reported best Garlic Fingers)
  • Elmsdale Pizzaria, Highway 2 , Elmsdale, NS
  • Rob's Donair, Dartmouth, NS (huge, but not great)
  • Damascus Pizza and Donairs, Main Street, Bible Hill, NS (try the donair poutine)
  • A1 Joey's, Main Street, Liverpool, NS
  • Julia's Pizza & Donairs, 328 North Provost Street, New Glasgow
  • Sackville Pizza & Donair, 528 Sackville Dr. Lr Sackville, NS
  • Frank's Pizza, 301 George, Stewiacke, NS
  • Anapoli Pizza 1222 Cole Harbour Rd, Dartmouth, NS
  • Ontario
  • Sammy's Donair, 453 Guelph Line, Burlington, ON (Confirmed!: "Halifax style" donairs in Ontario!)
  • Nova Deli, 200 North Front, Bellville AND 210 Front, Trenton, ON (Confirmed good?: Some say good, others say no-good: Tie breakers needed?)
  • Halifax Donair, 295 Main St. E. Milton, ON and 3300 Fairview St. Burlington, ON (confirmed good! Only one vote though)
  • College Falafel, 450 Ossington Ave Toronto, ON (Rated pretty good, not great. Their web page shows lettuce on it :P)

  • Please email me with your vote. For now, try the above recipes.



    Garlic Fingers (v1.5)
    Despite my Haligonian upbringing, I must admit that I do not think I have ever had garlic fingers. Several people have requested a garlic fingers recipe, and finally, I think I have stumbled upon one. This recipe was emailed to me by David Humble (ducttapedave{at}yahoo.com). It is allegedly pretty good, but may need some minor modifications to bring it to Halifax standards. Please let me know what you think.
    • 1 cup fresh garlic, coarsely chopped
    • 1/4 cup plus 2 tablespoons butter
    • 2 cup flour
    • 2 tsp baking powder
    • 1 tsp salt
    • 2 Tbl parsley, finely chopped
    • 1 tsp dill
    • 1 cup milk
    • 1/2 cup sharp Cheddar cheese
    Preheat oven to 450 degrees F. Gently saute garlic in 2 tablespoons butter about 10 minutes until tender but not brown. Sift flour, baking powder and salt into mixing bowl. Cut in 1/4 cup butter until mixture is crumbly like cornmeal. Add parsley, dill, and milk, stir just until evenly moist. Add a couple of table spoons of the chopped garlic to the dough and mix. Pour into well-greased 8 x 8-inch pan. Spread remaining garlic on top, then cover with cheese. Bake for 25 to 30 minutes. Cool slightly and cut into fingers. Makes about 8 servings. For a variation, combine 1 cup of thinly sliced onions in with the garlic before you saute them.

    Serve warm and dip in the Donair Sauce described above!


     
     
    Last updated: Mar 26, 2013