{"id":42605,"date":"2025-10-20T19:19:50","date_gmt":"2025-10-20T23:19:50","guid":{"rendered":"https:\/\/ckms.ca\/?p=42605"},"modified":"2025-10-20T19:37:03","modified_gmt":"2025-10-20T23:37:03","slug":"matty-mathesons-halifax-donair","status":"publish","type":"post","link":"https:\/\/blog.ckms.ca\/?p=42605","title":{"rendered":"Matty Matheson’s Halifax Donair"},"content":{"rendered":"\n

From this video<\/a>; warning, NSFW, maybe NSFL.<\/p>\n\n\n\n

Classic East Coast Donair<\/h1>\n\n\n\n

\"\"
A Halifax favorite featuring a spiced meatloaf, sweet garlic sauce, and fresh toppings, typically served in a pita.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the Donair Meat<\/strong><\/h3>\n\n\n\n
  • 1 lb.<\/strong> ground beef<\/li>
  • 1\/2 lb.<\/strong> ground lamb<\/li>
  • 1\/2 lb.<\/strong> ground pork<\/li>
  • 1 tbsp<\/strong> ground coriander<\/li>
  • 2 tbsp<\/strong> garlic powder<\/li>
  • 2 tsp<\/strong> ground oregano<\/li>
  • 2 tsp<\/strong> ground thyme<\/li>
  • 1 tsp<\/strong> cayenne pepper<\/li>
  • 1 tbsp<\/strong> ground black pepper<\/li>
  • 1 tbsp<\/strong> salt<\/li><\/ul>\n\n\n\n

    For the Donair Sauce<\/strong><\/h3>\n\n\n\n
    • 3\/4 cup<\/strong> evaporated milk<\/li>
    • 2\/3 cup<\/strong> granulated sugar<\/li>
    • 1\/4 cup<\/strong> white vinegar<\/li>
    • 1\/4 tsp<\/strong> garlic powder<\/li><\/ul>\n\n\n\n

      To Assemble<\/strong><\/h3>\n\n\n\n
      • 8<\/strong> Pita bread<\/li>
      • 1<\/strong> white onion, diced<\/li>
      • 2<\/strong> tomatoes, diced<\/li><\/ul>\n\n\n\n
        \n\n\n\n

        Instructions<\/h2>\n\n\n\n

        1. Prepare the Donair Meat<\/strong><\/h3>\n\n\n\n
        1. Preheat<\/strong> oven to 375\u00b0F<\/strong>. Line a 9″ x 5″ x 2-1\/2″<\/strong> loaf pan with parchment paper.<\/li>
        2. Place all meat and spice ingredients in a stand mixer fitted with the paddle attachment.<\/li>
        3. Mix on low<\/strong> for 30 seconds<\/strong>. Gradually increase speed.<\/li>
        4. Mix on medium-high<\/strong> until the meat mixture is completely even and smooth, about 1 minute<\/strong>.<\/li>
        5. Firmly pack<\/strong> the meat into the prepared loaf pan. Gently bang the pan against the counter to remove any air pockets.<\/li>
        6. Create a bain-marie<\/strong> by placing the loaf pan inside a casserole dish halfway filled with water.<\/li><\/ol>\n\n\n\n

          2. Bake the Meatloaf<\/strong><\/h3>\n\n\n\n
          1. Bake the meatloaf on the middle rack of the oven until the internal temperature reaches 150\u00b0F<\/strong>, which should take approximately 1 hour and 20 minutes<\/strong>.<\/li>
          2. Once cooked, carefully remove the meatloaf from the pan and let it rest<\/strong> for a minimum of 10 minutes<\/strong> before slicing.<\/li><\/ol>\n\n\n\n

            3. Make the Donair Sauce<\/strong><\/h3>\n\n\n\n
            1. While the meat is baking, prepare the sauce. In a bowl, mix together the evaporated milk and sugar.<\/li>
            2. Slowly<\/strong> pour in the vinegar while continuously mixing.<\/li>
            3. Stir in the garlic powder.<\/li>
            4. Refrigerate<\/strong> the sauce for a minimum of 15 minutes<\/strong> to allow it to thicken.<\/li><\/ol>\n\n\n\n

              4. Assemble and Serve<\/strong><\/h3>\n\n\n\n
              1. Thinly slice<\/strong> the rested donair meat.<\/li>
              2. Place a generous amount of sliced donair meat on a pita.<\/li>
              3. Sprinkle with diced onion and tomato.<\/li>
              4. Drizzle<\/strong> generously with the chilled donair sauce.<\/li>
              5. Roll up the pita and enjoy! Repeat with remaining ingredients.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

                From this video; warning, NSFW, maybe NSFL. Classic East Coast Donair A…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[283],"tags":[1792,354],"class_list":["post-42605","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-donair","tag-recipe","wpcat-283-id"],"_links":{"self":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts\/42605","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42605"}],"version-history":[{"count":2,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts\/42605\/revisions"}],"predecessor-version":[{"id":42610,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts\/42605\/revisions\/42610"}],"wp:attachment":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42605"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42605"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}