Donair

Thedonairis a variation of thedoner kebabwhich originated inHalifax, Nova Scotia, Canada in the early 1970s. A donair consists of five main ingredients:donair meat, tomato, onions, donair sauce, andpita bread; additional toppings create a different product. Donair meat is made from spiced ground beef sliced off a rotating cone. The toppings typically include chopped onions and tomatoes, while the distinctive sweet sauce is made fromcondensed milk,sugar,vinegar, andgarlic powder(optional). All of these ingredients are wrapped together in a soft white pita.
Originating from traditional Turkishdoner, the Halifax donair was created in the 1970s by Greek immigrant Peter Gamoulakos. Initially offering traditional gyros at Velos Pizza inBedford, Nova Scotia, Gamoulakos modified the recipe to better suit local tastes. He replacedlambwithbeefand developed a sweet sauce made from evaporated milk, vinegar, and garlic powder.
Donairs have their origins in Turkey, traditionally known asdoners,gyros, ordoner kebabs. The modern fast food doner was reportedly invented by Mahmut Aygun, a Turkish immigrant in Berlin, in 1971. Velos Pizza in Bedford, Nova Scotia, is credited with creating the "Halifax" donair around 1971-1973, featuring a very sweet sauce made from condensed milk, sugar, garlic, and vinegar.
In 1973, Gamoulakos opened theKing of Donairrestaurant on Quinpool Road in Halifax, where the donair recipe was developed further. The dish quickly gained popularity, becoming a staple of late-night dining. The classic donair consists of spiced ground beef cooked on a rotating spit, served in a pita with tomatoes, onions, and the signature sweet sauce.
Throughout the 1990s and 2000s, the donair continued to grow in popularity. In 2015, Halifax officially recognized the donair as the city's official food. The motion, which saw an equal split among councillors, was decided by Mayor Mike Savage, who cast the deciding vote to elevate the donair to its official status.
The donair's influence extends beyond Halifax, with its presence in other Canadian cities and endorsements from notable figures like Anthony Bourdain. Despite evolving and inspiring new culinary creations, the donair remains a beloved symbol of Halifax's culinary heritage.
The Halifax donair has inspired numerous regional variations across Canada. In New Brunswick, donairs include lettuce, while in Alberta, variations include cheese and pepperoni. Despite these adaptations, the authentic donair remains a Nova Scotian specialty, and its popularity continues to grow. Today, Tony's Meats, which acquired the Mr. Donair brand, continues to expand its reach, offering a range of donair-related products across Canada and recently into the U.S.
Edmonton has embraced the donair, with nearly 120 shops featuring donairs in their names. The city's Lebanese community played a significant role in popularizing donairs in Edmonton. Notable establishments like Athena Donair contributed to its local fame. Unlike Halifax, Edmonton donairs often include variations like lettuce, tzatziki sauce, and unique flavors such as barbecue and pineapple curry.Recently, Prime Time Donair made headlines by winning an auction for a donair costume, paying $16,025 to keep the Alberta-made costume within the province.
In summer 2008, after numerous cases ofE. colirelated food poisoning due to the consumption of undercooked donair meat in Alberta, the federal government came out with a set of guidelines for the preparation of donairs.The principal guideline was that the meat should be cooked at least twice: once on the spit, and then grilled as the donair is being prepared. Many Atlantic Canadian establishments already did this; however, some restaurants in Alberta omitted the grilling step.