Donair Meat Sandwiches

"These tasty meatloaf Sandwiches are of Middle Eastern origin. Greeks, Turks, and Lebanese all lay claim to it. It has become a popular dish in Canada."
 
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photo by AAA Albertan photo by AAA Albertan
photo by AAA Albertan
Ready In:
3hrs 30mins
Ingredients:
16
Yields:
2 meatloaves
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ingredients

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directions

  • For Meatloaf: Combine all ingredients in a large bowl.
  • Knead for 20 minutes.
  • Shape into two tightly formed loaves.
  • Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit.
  • Cool loaves and slice thin.
  • Meat can be frozen for future use.
  • For Sauce: Stir canned milk, sugar and garlic powder until sugar is dissolved.
  • Slowly add vinegar and continue mixing.
  • Let sauce sit for at least one hour in refrigerator before using.
  • For Sandwich: Heat thin sliced donair meat in a frying pan.
  • Dip a pita bread in water and fry in frying pan to soften.
  • Place a small amount of sauce on bread.
  • Top with meat, chopped onions and tomatoes and finish off with more sauce.
  • Roll up or serve open face on a plate.

Questions & Replies

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Reviews

  1. This was a very good recipe. Instead of 3 pounds of beef, I used ground pork, veal and lamb. The meatloaf part was extremely easy to prepare, and turned out great. Instead of cutting it in thin slices, I cut each loaf in three and froze those parts separately. (A few days later…) After defrosting them in the microwave for about a minute, they were very easy to cut into thin slices. I then heated those on a frying pan. This is definitely a keeper, and I'm extremely delighted to have found this recipe. I was able to make 2 decent sized sandwiches with the 1/3 of a loaf. As a student, this is perfect: great taste, a change from the ordinary, very fast and easy to have a meal ready from frozen and it gives me a lot of meals. (in my case, 6) Thanks again 1Steve!
     
  2. This was a great dinner for DH and I, we both really liked it.This one has a home in my recipe book and will be enjoyed many times, I'm sure. Thanks for posting :) Harmony
     
  3. Excellant Recipe!!! My family loves it! We altered the ingrediants a bit for our taste but it was great. Instead of kneading for 20 mins we stuck it in a food mixer on high and it made it the same texture as real Donair meat!
     
  4. The best donair meat recipe! The only changes I make is I cuts the cayenne pepper and black pepper in half. Not a fan of really spicy but this makes it just perfect with the perfect amount of spiciness. My husband doesn’t like donairs that I buys in a restaurant but he loves these. Since I’ve tried this recipe, I haven’t bought a donair since...it’s that good.
     
  5. I wonder why Steve P.; geniuskitchen.com; and food.com think it’s okay to use a photograph without permission of the owner? The photograph shown isn’t even derived from the recipe it is attached to. The photo belongs to https://mysouschefisadog.wordpress.com and has been used without credit.
     
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Tweaks

  1. This was a very good recipe. Instead of 3 pounds of beef, I used ground pork, veal and lamb. The meatloaf part was extremely easy to prepare, and turned out great. Instead of cutting it in thin slices, I cut each loaf in three and froze those parts separately. (A few days later…) After defrosting them in the microwave for about a minute, they were very easy to cut into thin slices. I then heated those on a frying pan. This is definitely a keeper, and I'm extremely delighted to have found this recipe. I was able to make 2 decent sized sandwiches with the 1/3 of a loaf. As a student, this is perfect: great taste, a change from the ordinary, very fast and easy to have a meal ready from frozen and it gives me a lot of meals. (in my case, 6) Thanks again 1Steve!
     

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