30 Reviews of Dash Riprock's Real Halifax Donair

From: Newfie Cooker

On Jul 22, 2007

I can't understand why anyone would find fault with this recipe. I make it all the time and it is AWESOME. We always bought the 5 lb log of meat (super donair) enough for 5 people, from Louis Gee's, but no need. We like this better.

From: luvthezaar

On Mar 2, 2005

thought it was to good. Not to salty at all. 1 tsp salt to 1 lb ground beef is pretty average if you scout out recipes so I think the other post may have made a mistake maybe you used garlic or onion SALT instread of powder i used fresh garlic and onoin powder YUMMY

From: L DJ

On Nov 11, 2006

Years ago I visited Southern California, in a mall that had a iceskating rink, there was a food court that had a vender that sold this. I've tried to duplicate it endlessly, to no avail. That is because they called them gyros. Don't know why I clicked on your recipe, wasn't even searching for this type of recipe. Maybe it was the picture. Anyways read the recipe, made it... best to my taste bud recollection this is it. WONDERFUL Thank You for sharing and ending a long time search.

From: Talamaur

On Dec 2, 2006

Excellent recipe. Have tried others but this is best I have found. If, like me, you miss those Eastcoast Donairs, you can fully sate your cravings with this recipe

From: DamascusChef

On Apr 11, 2006

First of all, thank you very much for sharing the recipe! It tastes just like the donair meat from the donair restaurants in the Maritimes. As a native Maritimer, I should know! Now I won't crave donairs when I'm not back in my hometown.

From: Chef #271299

On May 11, 2006

This has to be the BEST donair recipe I have ever made. It is a staple in our house especially when my teenagers friends come over. I just finished making 5 loaves with 10 lbs. of meat.(Hey, if you are going to put that much effort into kneading, make it worth your while!)

From: Chef Daingean

On Dec 28, 2006

Excellent recipe. The sauce took me a couple of tries but if you pour the vinegar in very slowly while stirring it thickens up great.

From: chicken403

On Oct 2, 2007

This is recipe is better than the restuarnats and alot cheaper. It was so easy to make. Absolutely wonderful. Thank you.

From: Mythirdone

On Aug 30, 2007

I put my local donair shop owners kids through graduate school. I ate donairs 3 times a week minimum. They are awesome. Trust me, AUTHENTIC donair sauce does NOT have garlic in it. It never did and it never should. I am at a loss to explain why so many people try to put garlic into everything. Donair sauce is no more than canned milk, sugar and vinegar. I make it by mixing 1 can of EVAPORATED (not whole) milk with 1/2 can of sugar and about 1/8th of a can of vinegar. Mix the sugar and milk in a bowl then add the vinegar and stir quickly for ONLY a few seconds to mix the vinegar in fully. Give it a minute to curdle (I know it sounds gross...it isn't). Once it is set up, spread it on the meat and enjoy! Perfect, original Halifax donair sauce. I just came back from Halifax last week...some places are now putting garlic in the sauce. There are still a many places with the original sauce. Those places are hard to get into because of the line-ups. Besides, there is enough garlic in the meat. Why add it to the sauce also? Enjoy!

From: zepharum

On Nov 21, 2007

I'm a huge fan of donairs and these were the real deal. I agree with the poster below though, garlic doesn't belong in the sweet sauce. I'll definitely be making this regularly!