What's for Dinner #102 - the Extra 24 Hours Month Edition - February 2024

[Phoenikia]

@Mr_Happy

Ah ok, this is from Halifax in Nova Scotia in the Maritimes region of eastern Canada. I’ve never been there myself.

GREEK - Summer 2021 (Jul-Sept) Cuisine of the Quarter

Haven’t tried American cheese in a gyro, but open to trying it! Shawarma has become easier to find than a good souvlaki or gyro where I live, too. I like both. There’s also the Halifax donair, made with pressed and formed gyro meat, and a sweet white sauce that contains sugar, garlic and evaporated milk, I think.

If you make gyro meat, what is your best "go-to" recipe for it?

This is a recipe for the Halifax donair meat, as well as the Halifax sauce. Disclaimer: I haven’t made it. It looks similar to other copycat donair recipes. The processed Halifax donair meat is the same as the processed gyros meat. Halifax donair is always made from the minced processed type meat. I have only had commercial Halifax donair, but the meat used is the same as the fast food gyro meat and the frozen bricks of gyro meat. https://lweb.cfa.harvard.edu/~gpetitpas/Links/Donair.html

https://www.foodnetwork.ca/article/the-delicious-history-of-the-halifax-donair/

[Halifax, Nova Scotia] [Cape Breton] [Lunenberg] [Nova Scotia] [Maritimes] Recommendations

Thanks for your recs!! I also remember having a lobster sandwich on a patio on Cape Breton. I can’t remember if it was a Club, but it was a sandwich rather than a lobster roll. The one I had was at a restaurant close to the Alexander Graham Bell Museum. That’s Halifax donair sauce that was on the pizza , which contains sugar and evaporated milk. I like it, but it’s probably an acquired taste. There are only a couple places in Toronto that serve Halifax-style donair with the sweet sauce. I us…

History of the Donair Pt 2: The Halifax Donair – Eat This Town

https://www.cbc.ca/amp/1.6487092

It’s a quite a regional favourite. There are a handful of places in Ontario, Saskatchewan and Alberta that sell Halifax style Donairs.

The Halifax Donair, with its sweet sauce, was conceived in the 1970s by Peter Gamoulakos.