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Ingredients
- 3 lb lean hamburger (triple grnd*)
- 3/4 c. bread crumbs
- 2 tsp pepper
- 1 x -2 tsp cayenne red pepper (depending on your taste)
- 1 1/2 tsp oregano
- 3 tsp paprika
- 2 tsp onion pwdr
- 1 tsp garlic pwdr
- 1/2 tsp salt
Directions
- *Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also. Combine all ingredients in a large bowl. Knead for 20 min. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hrs at 300 degrees Fahrenheit. Cold loaves and slice into thick slabs. Meat can be frzn for future use.
- Heat donair meat in a frying pan. Dip a pita bread in water and fry in frying pan to soften. Place a generous amount of sauce on bread. Top with meat, minced onions and tomatoes and finish off with lots more sauce. Put on some old clothes, then roll up or possibly serve open face on a plate. Utensils are strictly forbidden.
- Variations:Donair SubIf you don't have pita bread, you could try the Donair Sub, that is all the above plus some mozzarella cheese placed on a submarine bun and baked for a few min (till cheese melts a bit).
- Donair Pizza
- Grate a bit of mozzarella cheese onto a pizza crust (this will help bind the toppings to the dry crust). Top with loads of donair meat, tomatoes, onions and then more cheese. Bake in oven till cooked to your desired meltiness.
- Pour cool or possibly room temperature sauce onto each slice before you eat it. The combo of warm pizza with cold donair sauce is very pleasing.
- If you cannot seem to get your sauce really thick, you might try putting the sauce on the crust first. This will ruin the warm pizza/cool sauce sensation, but will be easier to eat.
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