the classic canadian donair

I told my family that I would post all things Canadian for them.  Brandon and I just ate lunch at a little sub shop (Mr. Lazi's Subs) downtown Fort Saskatchewan.  My boss at The Blu Poppy introduced me to donairs last week.  Brandon was asking me what exactly is a donair.  Frankly I didn't know how to describe it except that its comparable to a gyro and delicious.  So, thank you Wikipedia for your generous information on the donair:

A donair is a variation on the döner kebab. It was originally introduced in Halifax, Nova Scotia, Canada in the early 1970s. A restaurant called King of Donair claims to have been the first to serve this version in 1973. The owners of King of Donair had originally tried selling Greek Gyro sandwiches, but had a hard time selling them so replaced the lamb with beef and the tzatziki with a sweet garlic sauce, thus inventing the Donair. When the owners of King of Donair approached a local printer, Leo Arkelian of Halcraft Printers to design advertising, he suggested the new anglicized spelling, making it unique to the Halifax area.
The meat is sliced from a loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices. The sweet sauce is made from evaporated milk, sugar, vinegar, and garlic. The meat and sauce are served rolled in a flat-bread pita with diced tomato and onion. The donair is very popular throughout the Atlantic provinces of Canada, and is also available in some other areas of the country like Alberta and Southern Ontario, with many fast food pizza restaurants also featuring donairs on the menu. Some also offer a donair pizza featuring all of the donair ingredients served on a pizza crust. A Donair dipping sauce may also be included.

donair meat on a vertical spit

the classic donair

Labels:

sixteen sunbuckles: the classic canadian donair

Sunday, October 16, 2011

the classic canadian donair

I told my family that I would post all things Canadian for them.  Brandon and I just ate lunch at a little sub shop (Mr. Lazi's Subs) downtown Fort Saskatchewan.  My boss at The Blu Poppy introduced me to donairs last week.  Brandon was asking me what exactly is a donair.  Frankly I didn't know how to describe it except that its comparable to a gyro and delicious.  So, thank you Wikipedia for your generous information on the donair:

A donair is a variation on the döner kebab. It was originally introduced in Halifax, Nova Scotia, Canada in the early 1970s. A restaurant called King of Donair claims to have been the first to serve this version in 1973. The owners of King of Donair had originally tried selling Greek Gyro sandwiches, but had a hard time selling them so replaced the lamb with beef and the tzatziki with a sweet garlic sauce, thus inventing the Donair. When the owners of King of Donair approached a local printer, Leo Arkelian of Halcraft Printers to design advertising, he suggested the new anglicized spelling, making it unique to the Halifax area.
The meat is sliced from a loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices. The sweet sauce is made from evaporated milk, sugar, vinegar, and garlic. The meat and sauce are served rolled in a flat-bread pita with diced tomato and onion. The donair is very popular throughout the Atlantic provinces of Canada, and is also available in some other areas of the country like Alberta and Southern Ontario, with many fast food pizza restaurants also featuring donairs on the menu. Some also offer a donair pizza featuring all of the donair ingredients served on a pizza crust. A Donair dipping sauce may also be included.

donair meat on a vertical spit

the classic donair

Labels:

0 Comments:

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home