A friend of mine living in Nova Scotia sent me this recipe and method that she likes best.  She also sent a chef recipe.  That one is a bit different, not much but the sauce has an additional ingredient. I didn't use that one because why mess with "perfection"

http://donair.org/content/donair-history - History

Donair meat fresh off the smoker

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Cooled and sliced

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The donair is a wrap similar to a gyro but the sauce is wildly different.   The bread of choice is pita but I used Lebanese flat bread here.

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Donair Sauce

• 2/3 cup canned sweetened condensed milk
• 1/4 cup white vinegar
• 1/2 tsp garlic powder
• Mix using a whisk until it thickens, store in fridge until ready to use.

Donair Meat-

• 3 pounds lean hamburger (triple ground)
• 3/4 cup bread crumbs
• 2 tsp pepper
• 1-2 tsp cayenne red pepper (depending on your taste) I use the whole amount.
• 1 1/2 tsp oregano
• 3 tsp paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt

Knead until thoroughly mixed, 20 mins. the more the better. Form into two tight rolls, probably 2.5-3 inches in diameter.  Slam those rolls on the counter to compact the meat or you could tightly pack it into a container. It is important to pack tightly so that you will end up with the proper texture.

Put on 150F degree grill and allowed the temp. to climb to 330F. When the internal temp. reaches 135 F degrees turn the rolls over. At 160 F degrees remove from grill. Please note that my hamburger is home ground so I feel it’s safe at 160 internal. Cool. When ready to use slice very thin. The meat freezes very well.

I usually make my own pita bread but you can use store bought.

When ready to make the donairs, pass the pita bread under the tap and then put it in the toaster oven, micro wave, or frying pan to heat. This doesn’t take long so be careful. Spread lots of the sauce over the pita, layer on the meat, onions, tomatoes, peppers, lettuce, cheese, mushrooms, what have you. Cover with sauce and devour. Tonight I did put the donair under the oven broiler to melt the cheese before adding the onions, tomatoes, lettuce and more sauce.

Most folks fill the pita pocket with the goodies, roll it up and eat. It is messy that way so I just layer everything on top of the pita and eat with a knife and fork. 

 

Absolutely incredibly amazingly stunning breads and extraordinary photography.

This would be lovely with a "veggie burger " made in a falafel style but shaped to fit the flatbread or a whole meal or whole wheat toasted Pita ..  

I am not a baker, but your fotos are impressive. 

Have a lovely summer.

Thanks Margi.

How the bread was made can be found http://foodsoftheworld.activeboards.net/persian-chicken-koobideh-kebab_topic4975.html - here