Recipe:Halifax-style donair

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A regional treat, traditionally made with lamb, but more commonly with beef. It is unknown how the presence of goat would improve the recipe without further experimentation.


  • Finely ground beef or lamb
  • Pita bread
  • Chopped onion and tomato
  • Donair sauce
  • Shredded mozarella cheese (optional)


Slow-roast ground beef or lamb on a spit until crisp outside. Slice thin strips and fry until browned. Meanwhile, brush pita with water to soften and fry briefly on both sides. Place onions and tomato, as well as a little sauce, in a line along the middle of the pita, then add meat. Top generously with sauce, add mozarella cheese if desired. Roll from the sides and wrap in foil or wax paper as available. Wear something you don't mind getting dirty. Enjoy.


Individual blends of spices vary from shop to shop, although generally oregano, cayenne pepper and paprika are involved.

To make a donair pizza, add meat and cheese to a pizza crust and bake until cheese melts. Serve with donair sauce as a dip.