Mosaics Donair Recipe

Prepare meat mixture

In a large bowl combine ground beef, dry breadcrumbs and milk. Add the egg, garlic powder, onion powder, dried oregano, ground cumin, sweet paprika, salt, black pepper and 1 tablespoon white vinegar. Mix thoroughly with your hands or a sturdy spoon until the mixture is uniform and slightly tacky; avoid overworking. Press a small patty and pan-fry it to taste and adjust seasoning if needed.

Form and rest

Shape the mixture into a tight loaf or several small logs (about 2–3 cm diameter for slicing) depending on preferred cooking method. Cover with plastic wrap and refrigerate at least 30 minutes (or up to 2 hours) to let flavors meld and the breadcrumbs absorb moisture.

Cook

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. If cooking a single loaf, sear all sides until well browned (6–8 minutes total). Reduce heat to medium, cover, and cook 12–15 minutes more, turning occasionally, until internal temperature reaches 74°C (165°F). For logs, cook in batches, turning until browned and cooked through (8–12 minutes). Remove from pan and let rest 5 minutes. Alternatively, the loaf can be roasted on a rack at 180°C (350°F) for 25–30 minutes after searing.

Thin-slice

After resting, thinly slice the loaf or logs on a diagonal (as thin as possible) to create the classic donair slices. If desired, warm the slices briefly in the pan juices to reheat before assembling.

Combine condensed milk and 2 tablespoons white vinegar in a bowl. Whisk vigorously until slightly thickened and smooth. Add 1/2 teaspoon garlic powder and 1/4 teaspoon salt, whisk again and taste. Adjust acidity with a little more vinegar or sweetness with a bit more condensed milk to reach a tangy-sweet balance. Chill the sauce while meat rests so it thickens slightly.

Warm pitas: Brush pitas with butter or a little oil and warm in a skillet over medium heat 30–45 seconds per side or wrap in foil and heat in a 175°C (350°F) oven for 5–7 minutes.

Assemble donair: Place a warmed pita on a plate. Add a handful of shredded lettuce, a few slices of tomato and some thin-sliced red onion. Pile on several thin slices of donair meat (3–4 tablespoons worth or more to preference). Drizzle generously with donair sauce (about 2–3 tablespoons). Add pickled banana peppers if using.

Serve: Fold or roll the pita and wrap in parchment or foil to hold. Serve immediately with extra sauce on the side.