Introducing East Coast inspired JAH Halifax Donair Spice. This is a True Maritime Food and the Official Food of Halifax since 2015.

This custom blend is my interpretation of the Halifax Donair and I got to tell you. This takes me way back, triggering memories of the earlier Donairs when they were being offered in the Halifax Region.

Greasy, Spicy Slivers of Shaved Meat on a Pita Bread (Lebanese) with Sweet Halifax Donair Sauce, Diced Tomatoes & Onions. Grease drippings falling out while you eat the Donair. It’s enough to make any Haligonian or Maritimer at Home, and now it can be made from Home, no matter where you are. Whether you have moved away and can’t quite find it anymore or just want to make it at home for cheaper but same quality as the restaurants.

JAH Halifax Donair Spice is the Go-To Donair Seasoning.

If you’re a Haligonian or Maritimer this will really get you going, and it is exactly what you need for Homemade Donairs with Restaurant Quality no matter where you live.

Product Information

Halifax Style Donair Meat seasoning to make it at home from anywhere, no matter where you live, anytime the craving hits. Sometimes, only a Donair will do. Dominant Onion & Garlic Flavors with a Medium heat. Add more heat if you like it spicy hot. Serve thinly sliced Donair meat on Lebanese Pita bread with diced Onions & Tomatoes and that Iconic Sweet Donair Sauce.

Ingredients

Ingredients: Spice, Sea Salt, Monosodium Glutamate, Garlic Powder, Onion Powder, Soy protein concentrate

Ingrédients: épices, Sel de mer, Glutamate monosodique, Poudre d’ail, Poudre d’oignon, Concentré de protéines de soja

You will Need

1 lb Medium/Lean Ground Beef & 3 Tablespoons of JAH Halifax Donair Spice.

If you want it even spicier add Black Pepper or Cayenne Pepper to your preference. The Flavor and Texture are already there. Optionally you can Season the meat when cooking in the frying pan with additional Heat.

Instructions

1. For every 1 lb. ( 454 g) of very Cold Medium or Lean Ground Beef mix with the below in a Food Processor for about 2 minutes or in a dough mixer fitted with a paddle for 10 – 15 minutes until it turns to a paste. You can do this by hand, just be sure to get a paste-like consistency with the meat.
   
   3 Tbl JAH Donair Spice
   1 Tbl Cold Water
   
   
2. Place all of the meat onto a counter and flatten it out to get all the air out. Then form into Ball and throw it down on the counter a few times with force to further get trapped air out. Shape into an elongated loaf and wrap in saran wrap. Refrigerate for at least 1 hour, overnight is best.
   
3. Preheat oven to 300 F and place the Donair Meat on a Broiler Pan. Cook until internal temp of 160 F. Flip over halfway through. For 1 lb. it is about 55 minutes. Remove from the oven and let rest. Reserve the grease that is in the pan, if any depending on your cut of meat, to fry the donair meat later.
   
4. Shave/Slice into very thin slices and heat Donair Meat in a frying pan over medium-high to max Heat with the Grease Drippings. Place Pita Breads on top or Steam the Pita Breads Separately.
   
5. Sauce the Pita Bread with Donair Sauce, place the meat on top, and add some more Donair Sauce, Diced Onions & Tomatoes.

Additional Information

• The meat needs to be really cold to get a tight meat that slices like the restaurants.
• Wet your hands while handling the Raw meat for easier handling.
• Cut the loaf lengthwise into 1-inch strips and then slice thinly to get shaved donair meat like the restaurants, or run it through a meat slicer on a very thin setting.
• With Lean Ground Meat, you can add in about 80 g – 90 g of Beef or Lamb Fat. Freeze the fat and cut it into small pieces. Purée until in small pieces before adding in the Meat & Seasoning.
• Don’t leave the shaved meat sit out uncovered. It will darken and dry out pretty quickly.

Cook Times

To reach about 160 F internal temp at 300 F

1. 1 lbs loaf takes about 55 minutes
2. 2 lbs loaf takes about 1 hour and 20 minutes

In some cases, the meat may still be slightly pink in the middle. This is fine as you will thinly slice the meat and finish cooking the donair meat in the pan before serving. Besides ensuring the meat is cooked through, it will tighten the sliced meat even more and give it color.

Donair Sizes

Donair Meat Portion Size.

• Small Donair = 75 g
• Quarter Pounder = 113 g
• Third Pounder = 151 g
• Half Pounder = 227 g
• One Pounder = 454 g

Meat Mixing Ratios

Use 100 % Ground Beef or cut it with Ground Lamb or Pork at 10–20 % based on your preference. Example, 363 g of Ground Beef & 91 g of Lamb or Pork for a 1 lb mix at 20 %.

Storage

Store the seasoning in an airtight container in a cool, dry place.

Whole Raw or Cooked Loaves can be frozen for up to 6 months.

Freshly Sliced Donair Meat can be portioned and frozen for 2 months, after which the flavor and texture start to deteriorate.

Don’t leave the Cooked Sliced Donair meat out for too long uncovered. Since it is sliced thin, it will dry out fast, especially if not coated in any Sauce or Liquid for moisture.