Nova Scotia Style Donair

Name: Nova Scotia Style Donair
Total time: 550
Yield: 15
Ingredients: 4 pounds ground beef; 1 pound ground lamb; 5 teaspoons all-purpose flour (Optional); 4 teaspoons salt; 5 teaspoons dried oregano; 2 ½ teaspoons dry mustard; 2 ½ teaspoons garlic powder; 2 ½ teaspoons cracked black pepper; 2 ½ teaspoons cayenne pepper; 2 teaspoons crushed dried chile pepper; 1 ½ teaspoons paprika; 1 teaspoon Italian seasoning; 1 (12 fluid ounce) can evaporated milk; ¾ cup white sugar; 2 teaspoons garlic powder; 3 tablespoons white vinegar, or as needed; 15 pita bread rounds; 2 tomatoes, chopped, or more to taste; 1 onion, chopped

Recipe by Bryan & Jenni from allrecipes.com

Dinner,Lunch 9 Hr. 10 Mins.

Ingredients

15 servings

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4 pounds ground beef
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1 pound ground lamb
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5 teaspoons all-purpose flour (Optional)
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4 teaspoons salt
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5 teaspoons dried oregano
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2 ½ teaspoons dry mustard
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2 ½ teaspoons garlic powder
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2 ½ teaspoons cracked black pepper
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2 ½ teaspoons cayenne pepper
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2 teaspoons crushed dried chile pepper

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1 ½ teaspoons paprika
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1 teaspoon Italian seasoning
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1 (12 fluid ounce) can evaporated milk
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¾ cup white sugar
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2 teaspoons garlic powder
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3 tablespoons white vinegar, or as needed
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15 pita bread rounds
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2 tomatoes, chopped, or more to taste
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1 onion, chopped

Instructions

Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan.
Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight.
Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.
Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute.
Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.