Nova Scotia Style Donair

Preheat your oven to 300°F (150°C). Grease a large baking pan with sides. (5 minutes)

In a large bowl, combine the ground beef, ground lamb, flour, oregano, salt, dry mustard, 2 ½ teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning. Knead vigorously with your hands until the mixture transforms into a paste-like consistency. This step is crucial for the right texture. (10 minutes)

Shape the meat mixture into a large loaf and place it into the prepared baking pan. (5 minutes)

Bake in the preheated oven until the loaf is no longer pink in the center. Use an instant-read thermometer inserted into the center to ensure it reaches at least 160°F (70°C). (2 hours)

Remove the loaf from the oven and place it on a drip rack to allow the juices and fat to drain completely. Once cooled, refrigerate the loaf for at least 6 hours, or preferably overnight, to allow the flavors to meld and the loaf to firm up for easier slicing. (6+ hours)

In a small bowl, whisk together the evaporated milk, sugar, and 2 teaspoons garlic powder. Gradually stir in the white vinegar, a tablespoon at a time, until the mixture thickens to a creamy sauce. Adjust the vinegar to your taste. (5 minutes)

Slice the chilled donair loaf into very thin strips, about ⅛-inch to ¼-inch thick. (15 minutes)

Heat a skillet over medium-high heat. Fry the donair meat strips in single-sandwich batches until they begin to crisp at the edges. Remove from the skillet and set aside. (10 minutes)

Quickly rub one pita round lightly with water. Fry the pita in the same skillet, turning once, just until warm and pliable. (1 minute)

Spread each warmed pita with about ½ tablespoon of the donair sauce. Top with the pan-fried donair meat, chopped tomatoes, and chopped onions. Drizzle with more sauce to taste. Repeat with the remaining donair and pita. Serve immediately and enjoy this Halifax classic! (10 minutes)