Introducing the East Coast inspired JAH Donair Spice. Dominant in Onion & Garlic, with some Heat. It's a real Haligonian Treat.This Creates a 1 - 2 lb Loaf of Donair meat. For sizes larger than 2 lbs, it is recommended to keep the Loaf size to 1 - 2 lbs and cook those up at the same time. Cook the Donair Loaves, let cool and thinly slice the meat to cook again on the stovetop or in the oven.
Servings: 1 lb
Equipment
- Food Processor
- Broiler Pan
- Plastic Wrap
Ingredients
- 1 lb Ground Beef - - Very cold, almost frozen
- 3 Tbl JAH Donair Spice - - Leveled Tablespoons
- 1 Tbl Cold Water - - or 1 Ice Cube
Instructions
- For every 1 lb ( 454 g) of very Cold Medium or Lean Ground Beef mix with 3 Tbl Leveled JAH Donair Spice & 1 Tbl Cold Water 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.
- 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 20 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.
- Preheat oven to 300 F and place the Donair Meat on a Broiler Pan. Cook for 55 minutes to 1 hour. Flip over halfway through.Remove from the oven and let rest. Reserve the grease that is in the pan, if any depending on your choice of meat, to cook the sliced donair later.
- Shave/Slice into very thin slices and heat Donair Meat in a frying pan over medium-high or in the oven with the Grease Drippings.Place Pita Breads on top if Pany Frying or Steam the Pita Breads Separately.Sauce the Pita Bread with Donair Sauce, Place the meat on top, and add some more Donair Sauce, Diced Onions & Tomatoes.
Notes
TIPS
- Cut the loaf lengthwise into 1-inch strips and then slice thinly to get shaved donair meat like the restaurants.
- 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. Puree until in small pieces before adding in the Meat & Seasoning.
- If making a few pounds of Donair meat, shape them into multiple 1 or 2 lb loaves. This cuts down on the cooking time as well as easier storage.
COOK TIMES
To reach about 160 F internal temp at 300 F- 1 lbs loaf takes about 55 minutes
- 2 lbs loaf takes about 1 hour and 20 minutes
DONAIR SIZES
- Small Donair = 75 g
- Quarter Pounder = 113 g
- Third Pounder = 151 g
- Half Pounder = 227 g
- One Pounder = 454 g