The next time you’re in Halifax, skip the lobster boil and go straight to the pizza shop instead. After all, that’s where you’ll find the city’s official snack: the Halifax donair.
Unless you’re a native Bluenoser, you may never have tasted this popular late-night snack, and experienced the unavoidable drip of garlicky donair sauce down your chin. The sloppy sandwich is a pita filled with spit roasted shaved beef, served with tomatoes and onions, slathered in the signature sauce.
“It’s spicy, eaten normally at midnight,” says Alain Bossé, a top chef from Pictou, Nova Scotia and ambassador of all things culinary in Atlantic Canada. “After a long night out, you line up at a pizza corner in Halifax. It’s a great hangover food!”
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As the story goes, the Halifax donair was first invented in the 1970s by Peter Gamoulakos. Originally from Greece, he started selling Greek gyros (a pita stuffed with grilled lamb and tzatziki) from his restaurant located off the Bedford Highway. But the sandwich just didn’t jive with the East Coast’s “meat and potatoes” palate.
Swapping lamb for beef, the brothers whipped up a sweet “donair sauce” and tried again. This time, however, a feeding frenzy erupted and Halifax’s signature dish was born. The late-night favourite has become so popular that in 2015, Halifax city council voted to make it the city’s official food.
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“There’s something about this dish that’s unique to Atlantic Canada,” says Chef Alain Bossé. “People will drive miles for a donair!”
Today, almost every pizza place in the province sells the sloppy and sumptuous late-night eat, some even selling more donairs than pies. Every East Coaster has a favourite spot, but The King of Donair and Tony’s Donair have long been local favourites. Both spots have been serving the snack since the 1970s. Recently though, donair-mania has infiltrated swankier eateries.
Get the recipe for Garlic Fingers with Donair Sauce
“Now that Halifax has proclaimed the donair as the food of choice, restaurants and hotels are serving donairs,” says Chef Alain. “Some are serving miniature canapés with donair meat.”
Playful renditions aside, there are traditional techniques to making the beloved sandwich. First, spiced ground beef is moulded into an elongated log that’s roasted on a spit. The donair meat is then shaved, sautéed and stuffed into a pita, along with fresh tomatoes, raw onions, and a special sweet sauce made with sweetened condensed milk, vinegar and garlic powder. As Chef Alain says, it’s adding the donair sauce that makes it.
“The sweet sauce is what makes a difference between a donair and a gyro,” he says. “My favourite? Sam’s Pizza in New Glasgow. They make their own pita, so it’s always fresh and soft.”
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For decades, the Halifax donair largely remained a hidden treasure, scarcely found on menus outside Nova Scotia. But as more Nova Scotians started settling across the country and with the advent social media, there’s a growing appetite for this late-night nosh outside of the province. Canadian chefs are incorporating this trendy food item onto their menus and even getting creative with the recipe.
Get the recipe for Donair Pizza
“The donair sauce is being used as an add-on,” says Chef Alain. “A lot of burger places are making burgers with donair sauce. There’s also pepperoni pizza with donair sauce.”
If you’re looking to truly replicate the original recipe, Mr. Donair — once the Gamoulakos brothers’ company — sells a do-it-yourself Halifax Donair kit, complete with pita bread, donair sauce and a pound of donair meat. The kits are sold in grocery stores, frequently used by chefs, and are gaining popularity in every nook and cranny of Canada.
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“Those kits are really starting to infiltrate the camps in Fort McMurray!” says Chef Alain. “With the kit, sauté the meat in a frying pan, crisping it. Then stuff your pita and just eat away.”
Once the key ingredients are ready to go, get busy adding your own influence to this classic Canadian dish. However, Chef Alain says to stick with some of the core ingredients: “It’s not a donair unless there are onions and tomatoes. And make sure to grill your pita!”