Donair

Name: Donair
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 2 pounds ground beef; 2 tablespoons all-purpose flour; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 1/2 teaspoons dried oregano; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 can (300 ml) sweetened condensed milk; 1/3 cup white vinegar; 4 large pita breads, tomato and onion, for serving

Halifax donair recipe: spiced ground beef in warm pita with that sweet garlicky condensed-milk sauce. Maritime Canada’s legendary late-night street food.

⏱ 15 minPrep time

🔥 30 minCook time

🍽 4Servings

🏷 DinnerCategory

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The donair was born in Halifax in 1973, when Greek immigrant Peter Gamoulakos swapped the lamb of his native doner kebab for spiced ground beef — and invented the sweet garlic sauce that made the city lose its collective mind. It became the official late-night meal of Nova Scotia, one greasy, glorious wrap at a time.

The magic is in the contrast: peppery, oregano-scented beef against a sauce that is somehow both sweet and garlicky, all wrapped in warm pita with tomato and onion. It is messy, it is unapologetic, and Haligonians will defend it to the death.

Maritimes recipes →

Step by stepInstructions

In a bowl, combine the ground beef, flour, garlic powder, onion powder, oregano, paprika, cayenne, salt and pepper, and knead until the mixture is very smooth and pasty.
Press the meat into a loaf shape on a parchment-lined baking sheet and bake at 350°F for about 45 minutes, until cooked through and firm.
Let the loaf cool completely, then slice it as thin as you can manage with a sharp knife.
For the sauce, whisk the condensed milk, vinegar and garlic powder together until thick and smooth, and refrigerate for at least an hour.
Warm the pita breads, fill each with sliced donair meat, tomato and onion, and drizzle generously with the sweet garlic sauce.

💡 Chef tips & storage

Chill the meat loaf completely before slicing — a cold loaf slices paper-thin, which is the whole point. The sauce must sit for at least an hour; it thickens and mellows as it rests, and keeps in the fridge for a week.

Recipe details

Prep15 min

Cook30 min

Servings4

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Donair

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Donair

Step by stepInstructions

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Recipe details

Hi, I'm Emily 🧡

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