Halifax Donair

Ingredients · for 4 (scales to your household)

• 1 lb ground beef $7.94
• 1 1/2 tsp ground coriander $0.17
• 1 1/2 tsp onion powder $0.21
• 1 1/2 tsp garlic powder $0.21
• 1 tsp dried oregano $0.07
• 1/4 tsp dried thyme $0.02
• 1/4 tsp cayenne pepper $0.03
• 1 tsp salt $0.05
• 1 1/2 tsp black pepper $0.21
• 10 oz evaporated milk $1.99
• 1/2 cup sugar $0.15
• 1 tsp garlic powder $0.14
• 1/4 cup white vinegar $0.03
• 4 pita bread $1.64
• 1 tomato $0.59
• 1 onion $0.60

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Make the sauce: whisk together the evaporated milk, sugar and garlic powder until the sugar dissolves. Very slowly drizzle in the white vinegar while whisking — the sauce thickens almost instantly as the acid reacts with the milk. Chill until needed.
2. Mix the ground beef with the coriander, onion powder, garlic powder, oregano, thyme, cayenne, salt and black pepper until evenly blended and tacky.
3. Press the meat firmly into a loaf pan and bake at 350°F (180°C) until cooked through, draining off any fat that accumulates. Let cool completely.
4. Slice the cooked meat thin, then fry the slices in a hot skillet until the edges crisp.
5. Warm the pitas until soft. Pile on the meat, diced onion and tomato, and drizzle generously with the donair sauce. Roll up tightly (a square of foil helps hold the wrap together).

Per serving