Recipe talk:Halifax-style donair

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I think you need to go into some detail on the sauce -- without that, it sounds like a pretty standard döner kebab or gyro, to me at least. --jtltalk 21:09, 28 June 2007 (CDT)

It's actually based on that (large Greek and Lebanese population in Halifax), but the sauce is what really makes it stand out. I've just finished the article on it. --Kels 21:15, 28 June 2007 (CDT)

Yeah, you can't fool me, that's a gyro! Meat on a stick! humanbe in 21:23, 28 June 2007 (CDT)

Yeah, but a Lebanese-style gyro with a sweet white sauce and maybe cheese. Believe me, it makes a difference. You can also get really good souvlaki back east too. And hot pepperoni in links, not just slices. --Kels 21:28, 28 June 2007 (CDT)
Ok, i need to visit Halifax. My aunt and uncle are touring the Maritimes right now. Detroit has a huge Lebanese and Greek population, so this is my food, baby.MMM.mMM. And just to help human with terminology: Gyro meat is the greek equivalent of Shewarma...both are mixes of lamb and beef or sometimes solo or chicken, put on a spit and slow roasted. The best are cut off and re-fried on the grill. Ground beef on a stick is Kefta kebab. Gyro/shewarma are never served on a stick.--PalMD-yada yada 21:31, 28 June 2007 (CDT)
Schwarma is the meat-on-pita of choice in Ottawa, and you can find schwarma joints all over the city, although it's not as ubiquitous as the donair in Halifax, which even a lot of corner stores carry. And the ones that don't often have spicy pepperoni in the fridges. I tried what they call a "donair" in Ottawa, and they asked me if I wanted garlic sauce or mayo on it! And they added lettuce! Sacrilege!! --Kels 21:34, 28 June 2007 (CDT)
The best shewarma near me is in a gas station! Its called Mr. Kebab.--DoxXox-DawkT0wk 08:00, 29 June 2007 (CDT)