The Halifax Donair, a spicy, succulent late-night snack that originated in Nova Scotia, is making waves in the culinary world beyond its home province. While the city of Halifax has long been known for its seafood, particularly its lobster, this unique dish is now sharing the limelight as the city’s official food.
The roots of the Halifax Donair date back to the 1970s when Peter Gamoulakos, originally from Greece, started selling Greek gyros at his restaurant. However, the Greek lamb-based sandwich didn’t resonate with the local East Coast palate. Undeterred, Gamoulakos swapped lamb for beef and introduced a sweet “donair sauce,” leading to the creation of the Halifax Donair. This new dish swiftly garnered a loyal following, leading to it being declared the city’s official food in 20151.
Characterized by its distinct taste and texture, the Halifax Donair is made from spit-roasted ground beef, heavily spiced and served in a pita with fresh tomatoes, raw onions, and a signature sweet sauce. The sauce, a unique concoction of sweetened condensed milk, vinegar, and garlic powder, is the defining element that sets the Halifax Donair apart1.
Though the Halifax Donair was initially a hidden treasure scarcely found outside Nova Scotia, its popularity has been growing exponentially in recent years. The diaspora of Nova Scotians across the country and the power of social media have helped the dish garner a following far and wide. Canadian chefs are incorporating this trendy food item onto their menus and getting creative with the recipe1.
In the search for the most recommended Halifax Donair recipe, one recipe by Jo Cooks stands out. The recipe uses ground beef seasoned with a blend of spices, including coriander, onion powder, garlic powder, oregano, thyme, cayenne pepper, salt, and black pepper. The sauce, made from either evaporated milk or sweetened condensed milk with garlic powder and white vinegar, is a critical component of the dish. The meat and sauce are served on warm pita bread with fresh tomatoes and onions2.
The preparation process involves forming the spiced ground beef into a log, roasting it, and then shaving thin slices of the meat. The slices are sautéed and served in the pita with fresh vegetables and a sweet sauce. The recipe is flexible, allowing for the use of lamb instead of beef, and the sauce can be made in advance, which allows the flavours to meld together2.
The Halifax Donair has gone from being a local favourite to an international delicacy, capturing the taste buds of food lovers worldwide. It is a testament to Nova Scotia’s rich culinary culture and the innovative spirit of its people. It is not just a dish but a cultural icon that brings together Nova Scotians and, increasingly, food enthusiasts from around the globe.
Please note: For a fully comprehensive history of the Halifax Donair, additional research into primary sources such as local archives or interviews with long-time residents and culinary experts of Halifax would provide further depth into the subject
