Halifax Donair

Halifax Donair is one of those dishes that leaves no one indifferent. Sweet, savoury, messy, comforting, and unmistakably regional, it has become one of the most recognizable food symbols of Atlantic Canada – and a point of pride in the Maritimes.

Hey folks – I hope you all are doing well!

I’m especially excited to share this recipe as we’re heading into a long weekend – happy birthday, Canada! Defining “Canadian cuisine” can be tricky, but this is not one of those cases. The Halifax Donair isn’t just a Canadian recipe; it’s a true Maritime icon, deeply tied to Halifax’s food culture and history.

What Is Halifax Donair? (And a Bit of History)

The Halifax Donair dates back to the early 1970s, when a Greek immigrant attempted to introduce gyros to Halifax. Lamb and tzatziki, however, didn’t quite resonate with local tastes. So, the recipe was adapted – spicy beef replaced lamb, and a sweet, savoury sauce took the place of tzatziki.

In 1973, the first King of Donair opened in Halifax, marking the beginning of what would become a beloved local staple. Over time, the donair evolved into something uniquely Atlantic Canadian, distinct from its Mediterranean inspiration.

If the donair meat raises eyebrows, the sauce often raises questions.

What Is Donair Sauce?

Donair sauce is made from sweetened milk, (or condensed milk and sugar), garlic powder, and vinegar – a combination that sounds puzzling until you try it. I’ll admit, I was skeptical. Vinegar with milk and sugar? When we ordered donair pizza for the first time, we asked for the sauce on the side. I cautiously dipped a fingertip in, fully prepared to regret it.

First taste – confusion. Second taste – curiosity. Third taste – okay, this actually works.

The sauce is sweet, but not overwhelmingly so, and the vinegar doesn’t stand out sharply. Instead, it helps thicken the sauce and balance the sweetness. One important lesson I learned: don’t skimp on the vinegar. Reducing it too much throws off the texture. Once properly chilled, the sauce thickens beautifully and becomes surprisingly pleasant.

Why You’ll Love This Halifax Donair

• A true regional classic: Bold flavours with a unique East Coast identity.
• Flexible and fun: Enjoy it as a wrap, pizza, flatbread, or bowl.
• Comfort food with a story: Rich history and unforgettable flavour.
• Make it your way: Sauce optional, spice adjustable, formats endless.

Ingredients You’ll Need for Halifax Donair

Donair Meat

• Lean ground beef: Forms the base of the donair, firm yet tender once cooked.
• Fine bread crumbs: Help bind the meat and create the classic donair texture.
• Dried oregano: Adds herbal warmth typical of donair seasoning.
• Paprika: Provides mild sweetness and colour.
• Onion powder: Brings savoury depth without extra moisture.
• Garlic powder: Enhances flavour evenly throughout the meat.
• Ground black pepper: Adds gentle heat and balance.
• Cayenne pepper: Gives a subtle kick without overpowering.
• Salt: Essential for seasoning and structure.

Donair Sauce

• Evaporated milk or sweetened condensed milk: Creates the creamy base of the sauce.
• Granulated sugar: Adds sweetness when using evaporated milk.
• Garlic powder: Provides savoury contrast to the sweetness.
• White vinegar: Crucial for balance and for thickening the sauce once chilled.

How to Make the Donair Meat

The donair meat is mixed until firm and elastic, similar to a sausage or kebab mixture. Using a mixer with a dough hook makes the process easier, but it can also be done by hand with a bit more time and effort.

Once thoroughly mixed, the meat is shaped into tightly packed logs, wrapped well in foil, and baked slowly at a low temperature until cooked through. After cooling, the meat is refrigerated overnight to firm up, then thinly sliced the next day. For the best flavour and texture, the slices are lightly browned in a pan before serving.

How to Enjoy Halifax Donair

The classic way is wrapped in warm pita bread with donair meat, diced tomatoes, onions, and plenty of sauce. Donair pizza and flatbread are equally popular, topped with mozzarella, meat, and vegetables, then finished with sauce after baking.

Beyond tradition, the meat works beautifully in bowls with greens, cucumbers, and toasted pita, or even as a topping for fries or grain bowls. And if the sauce isn’t your thing? Skip it – the donair meat still shines on its own.

Donair Pizza

• Ready-to-use yeast dough: Makes two medium pizzas or one large.
• Sliced donair meat: The main topping and flavour focus.
• Pizza mozzarella: Melts smoothly and balances the sweetness of the sauce.
• Diced tomatoes: Add freshness and acidity.
• Red onion: Brings sharpness and crunch.
• Cornmeal: Prevents sticking and adds texture to the crust.

Donair Flatbread

• Flatbread or naan: A quick, crisp base option.
• Shredded donair meat: Evenly distributes flavour.
• Diced tomatoes and red onion: Classic toppings for balance and freshness.
• Grated pizza mozzarella: Melts quickly and evenly.
• Pizza sauce (optional): Adds extra moisture if desired.

Wrap

• Pita bread: Traditional choice, preferably Greek-style.
• Shredded donair meat: Lightly browned before assembling.
• Olive oil: Used sparingly for reheating the meat.
• Diced tomatoes and red onion: Classic donair toppings.
• Optional vegetables: Cucumbers, iceberg lettuce, or arugula for freshness.

Donair Salad Bowl

• Pita bread: Cut into segments and lightly toasted.
• Shredded donair meat: Warm and lightly crisped.
• Leafy greens: Iceberg, arugula, or a mix of both.
• Fresh vegetables: Tomatoes, cucumbers, red onion, and radishes.

And if you like this Atlantic Canada classic, be sure to also try this Nova Scotia Seafood Chowder.

I’d love for you to try this Halifax donair. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

Print

Halifax Donair

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Mains and Comfort Dishes, Savoury BakesCuisine: Canadian, Cuisine of the Maritimes

Servings

8-10

servings

Prep time

15

minutes

Donair meat

2-3

hours

Chilling time

10

hours

Halifax Donair is a classic Atlantic Canada favourite made with spiced meat and sweet sauce. Enjoy it as pizza, flatbread, wrap, or bowl.

Cook Mode

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Ingredients

• The Donair Meat:

• 3 lb. (1.5 kg) lean ground beef

• 3/4 cup fine bread crumbs (Such as Ciabatta)

• 1 tbsp. dried oregano

• 1 tbsp. paprika

• 1 tbsp. onion powder (not salt)

• 1 tsp. garlic powder (not salt)

• 1/4 tbsp. ground black pepper (Traditionally, used more)

• 1/2 tsp. salt

• a good pinch of cayenne pepper

• Donair Pizza:

• ~500 gr. of ready to use yeast dough (for two large-medium pizzas)

• ~ 1 cup of sliced (shredded) donair meat

• ~ 1 and 1/2 cups shredded pizza mozzarella

• 1 cup diced tomatoes (about 2 tomatoes)

• 1/2 small red onion, chopped

• 1 tsp. cornmeal

• Donair Flatbread:

• 2 store-bought or homemade flatbread like Naan

• ~ 1 cup of sliced (shredded) donair meat

• 1/2 small red onion, diced (1/4 cup diced)

• 1-2 tomatoes, diced (2/3 cup diced)

• 2/3 cup grated pizza mozzarella

• 1/4 to 1/3 cup good quality pizza sauce (Optional)

• Donair Wrap:

• pita bread (I like Greek-style)

• shredded donair meat

• few drops of olive oil

• diced tomatoes and red onion (traditional toppings)

• other possible toppings: cucumbers, leafy salad like Iceberg or arugula

• Donair Salad Bowl:

• pita bread (I like Greek-style), cut into segments

• shredded donair meat

• few drops of olive oil

• Iceberg lettuce, arugula (or other salad), diced tomatoes, cucumbers, red onions, sliced radishes

• Donair Sauce:

• 1 can (370 ml) evaporated milk

• 3/4 cup (150 g) granulated sugar

• 1 tsp. garlic powder

• 1/3 cup (80 ml) white vinegar

Directions

• The Donair Meat:
• Preheat oven to 300 degrees F.
• Using a a stand-up electric mixer with a dough hook attachment, combine all ingredients on low speed until incorporated then increase speed to medium and knead donair mixture until elastic and firm, about 10 minutes. You can mix it by hand in a large bowl, but it will take 7 to 10 minutes longer.
• Once everything is very well mixed, form the meat into a tightly packed oval loaf. Personally, I prefer making 2-3 logs as they are more convenient and faster to cook. In this case, I made 2 medium and one small logs. Tightly wrap these logs in foil (2 layers of foil) and seal well from both sides.
• Transfer to a baking sheet (I would recommend lining it with some foil as the donair meat could leak). If you are using a rimmed baking sheet, place an empty baking sheet underneath.
  
• Bake in the preheated oven for about about 1 hour and 40 minutes. If you are making one large loaf, cook for about 2 and 1/2 hours.
• Remove from the oven to rest and cool down to room temperature then place in the refrigerator overnight. The next day after the meat has chilled, slice the loaf(s) into thin slices.
• Donair Pizza:
• Preheat oven to 420 degrees F.
• Form the dough into two balls and roll out (You can choose one large pizza instead of two.) Sprinkle with the cornmeal. Arrange on a parchment lined baking sheet.
• Sprinkle with the shredded mozzarella. Top with the tomatoes, onions, and donair meat.
• Bake for about 15-18 minutes or until nicely baked. Broil on high for 40 seconds or so to melt the cheese and remove from the oven.
• Serve with the donair sauce if desired.
• Donair Flatbread:
• To make the flatbread, preheat oven to about 200 degrees C (400 degrees F). Arrange the flatbread on a baking sheet.
• If using, spread the pizza sauce over the flatbread. Generously arrange the meat along with the tomatoes and onions. Sprinkle with the mozzarella.
• Bake for about 6-8 minutes or until the edges are crispy and browned and the cheese is melted.
• Serve with the donair sauce if desired.
• Donair Wrap:
• Take a portion of shredded donair meat and cook in a frying pan with a few drops of olive oil, just until hot and lightly browned.
• Warm up the flatbread, in a pan or even in a microwave.
• Top the flatbread with the toppings and enjoy!
• Donair Salad Bowl:
• Take a portion of shredded donair meat and cook in a frying pan with a few drops of olive oil, just until hot and lightly browned.
• Toast the flatbread segments onto a dry pan, few minutes, until hot and slightly crisp.
• Mix up all salad ingredients and serve bawls with hot donair meat and pita bread. Serve with the donair sauce if desired.
• Donair Sauce:
• To make the sauce, in a bowl stir together the condensed milk with garlic powder and sugar and whisk 1-2 minutes until the sugar has dissolved.
• Whisk in the vinegar, until thickened.
• Transfer to a container, cover, and let refrigerate for at least 2 hours but preferably overnight.
• You can use sweetened condensed milk – just simply avoid the sugar.

Notes

• The cooking time only includes making donair meat.
• This donair meat is enough for at least 2 small-medium pizzas, 2 flatbreads, 4 wraps, and 2 salad bowls. The meat can be refrigerated for about a week.