I love Halifax Donairs.
The Maritimes use a lot of evaporated milk, as do the Prairies.
I think most halifax donair sauce recipes call for evaporated canned milk, not condensed. Condensed is too syrupy and it’s expensive compared to Evaporated Milk.
Halifax Donairs are cheap fast food, made with the processed type of gyro meat, not freshly stacked donair meat.
Halifax Donairs are in the same food group as poutine. Something unhealthy, loaded with fat and salt, that some people crave, a food that is often enjoyed after the bar or after a few drinks.
While Turkish donair or Middle Eastern shawarma can be a greasy salt bomb after the bar, both seem more like a cheap, affordable dinner on the go to me, or maybe even a sensible dinner from a restaurant that uses less salt and better quality meat, whereas the Halifax Donair is a form of junk food to me.
Some Haligonians discussing the sauce ingredients.
https://www.reddit.com/r/halifax/comments/pf6qhx/donair_sauce_recipe_suggestions_please
Some people do use Eagle Brand condensed milk, to create a thicker sauce.
Both recipes here:
