In an earlier post I gave you pita bread – the base for a wonderful donair. Now, it’s time for the guts. Donair Meat. Donair meat is essentially a meat loaf – nothing to be afraid of. In fact, it’s easier than a meatloaf, because it doesn’t involve any sauces – yet. All you need is some ground beef and spices. Seriously, that’s it. Oh, and an oven. But if you don’t have one of those you really shouldn’t be here in the first place. Just sayin’.
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon all-purpose flour
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 pound ground beef (not lean)
Preheat the oven to 350 degrees.
Combine the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture.
To get the smooth, tight texture of meat that you get in a donair from Halifax, you must do the following: pick up the meat and throw it down with force about 20 times, kneading it after each throw.
This helps the meat hold together better when you slice it.
Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
Bake for 1 hour and 15 minutes turning the loaf over about half way through.
See, I told you, nothing to it. Nothing to be afraid of. And even more importantly, if you start now, you’re less than 2 hours from, in my sister, Amy’s, words: “the succulence that is donairs”.
One caveat; be prepared to have really bad breath. Your dog may even bury his head and avoid you.
And your cat may be dramatic, as most cats are, and barricade themselves somewhere.