A variation on the döner kebab known as a Donair was introduced in Halifax, Nova Scotia, Canada in the early 1970s. A restaurant called King of Donair claims to have been the first to serve this version in 1973.[1]
The meat in this version of the döner kebab (Halifax donair, as it is sometimes referred to) is sliced from a loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices, while the sauce is made from evaporated milk, sugar, vinegar, and garlic. The meat and sauce are served rolled in a flat-bread pita with diced tomato and onion. This version is generally so packed with ingredients, that the pita is almost there for ceremonial purposes; the pita of any true Haligonian donair will be so soaked in sauce that attempts to pick it up will be fruitless.
This version of the donair is very popular throughout the Maritime region of Canada, and is also available in some other areas of the country, with many fast food pizza restaurants also featuring donairs on the menu. Many of them also offer a donair pizza featuring all of the donair ingredients served on a pizza crust. Donair subs are also not uncommon. This is especially true in the Alberta cities of Edmonton and Calgary.
Halifax, in particular, seems to take a certain pride in the donair as its own defining fast food. There are long lines to buy them at 3:30 A.M., after the bars close. The donair sauce on its own used to be provided for free though due to it gaining popularity it is often provided for a small fee with garlic fingers or as a pizza topping (e.g., Barbecue chicken pizza with donair sauce) by Halifax pizza restaurants — even local franchises of chains not based in the Halifax Regional Municipality.
http://en.wikipedia.org/wiki/Donair#CanadaI live just outside Halifax
I AM THE DONAIR.
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