The Original Donair From the East Coast of Canada


  • 1 pound ground beef
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried oregano
  • 1 (12 ounce) can evaporated milk
  • 1/2 cup white sugar
  • 1/4 cup white vinegar, or to taste
  • 6 large pita bread rounds


In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.

Preheat oven to 350 degrees F (175 degrees C).

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Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.

Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.

Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.

Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.

To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.