Donair Poutine * Recipe

If using fresh potatoes: rinse cut fries in cold water until the water runs clear to remove excess starch. Pat completely dry with clean towels. If using frozen fries, proceed to frying (skip soaking).

Heat oil in a deep fryer or heavy Dutch oven to 325°F (160°C). Fry the potatoes in batches for 3–5 minutes until the centers are tender but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again, in batches, 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with kosher salt. Keep warm in a low oven (90–100°C) until assembly.

In a large mixing bowl combine ground beef and ground lamb (or use 750 g beef total). Add finely chopped onion, minced garlic, breadcrumbs, milk, egg, brown sugar, white vinegar, salt, pepper, ground cumin, onion powder, garlic powder, dried oregano and smoked paprika. Mix thoroughly but gently until evenly combined. Do not overwork; use your hands or a sturdy spoon.

Form the meat mixture into a tight loaf or place in a covered container and refrigerate for at least 2 hours (overnight preferred) to allow flavors to meld and mixture to firm up for easier slicing.

Preheat oven to 375°F (190°C). Lightly oil a roasting pan or baking sheet. Place the meat loaf on the pan and roast for 45–60 minutes or until internal temperature reaches 160°F (71°C). For a more authentic donair texture, you can press the loaf into a shallow loaf pan to create a denser rectangle before baking.

Remove the loaf and let rest 10 minutes. Thinly slice the meat across the grain into 3–4 mm (1/8–1/4 in) slices, or crumble/shred if preferred. Alternatively, cook slices in a skillet with 1 tbsp olive oil over medium-high heat for 1–2 minutes per side to caramelize edges before serving.

In a small bowl whisk together sweetened condensed milk, white vinegar and minced garlic until smooth. Taste and adjust: add a little more vinegar if you want tang, or a pinch more salt. Refrigerate at least 30 minutes to let flavors mellow. Sauce will thicken slightly when chilled.

Place a generous handful (about 200–250 g) of hot fries on each serving plate or in shallow bowls.

Scatter about 60–80 g (a few tablespoons) of fresh cheese curds evenly over the hot fries so they begin to soften from the heat.

Top the fries and curds with a generous portion of sliced donair meat (about 150–200 g per serving). If you caramelized slices, arrange those on top.

Drizzle 2–3 tablespoons (or to taste) of the sweet garlic donair sauce over each poutine, allowing it to pool and moisten the fries and curds.

Scatter diced tomato and finely diced white onion over each plate, then finish with chopped parsley if using. Serve immediately while fries are hot and curds are soft but retain some chew.