Nova Scotia Style Donair Recipe

Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.

Place beef lamb flour salt oregano dry mustard 2 1/2 teaspoons garlic powder black pepper cayenne pepper chile pepper paprika and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste about 10 minutes. Roll the meat mixture into a large loaf shape and place into the prepared pan.

Bake in the preheated oven until no longer pink in the center about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight.

Stir evaporated milk sugar and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.

Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan turning once just until warm about 1 minute.

Spread pita with about 1/2 tablespoons of sauce mixture top with donair meat and garnish with onion tomato and more sauce; repeat with remaining meat and pita.