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Nova Scotia Donair

LOTW Apr 29, 2007 05:01 PM

I was out walking today and saw that my favourite place to get a Nova Scotia Donair, GYROS on Elm Street, was closed and gutted!!!

I'm hoping its just being renovated, but in case its not . . . does anyone know a place downtown that sells these East coast wonders with that delicious Donair Sauce?

 
  1. b
    banusit Feb 9, 2008 01:08 PM

    Hello,

    I was in Halifax two years ago and I liked very much the donair I had in Halifax Shopping Center. It was like you described with sweety sauce. There is a lebanese restaurant in the food court, you will see there if it is still running. I am turkish and living in Turkey right now and I missed that donair so much. It was delicious with spicy taste and sweet sauce. I was searching its recipe on the net and saw your post. Try that place, you will like it and eat it for me. I will try to cook it at home but I don't think that it will be good. It must be cooked while circled over fire and I cant do it that way. Cheers...

    3 Replies
    1. re: banusit
      t
      TeacherFoodie May 1, 2012 03:58 PM

      Nova Scotian Donair - 1246 Danforth - a fellow Nova Scotian claims they are good. The owner is from Nova Scotia.

      1. re: TeacherFoodie
        m
        mstestzzz002 May 1, 2012 04:24 PM

        Actually, the place is called the Fuzz Box http://chowhound.chow.com/topics/845756

        1. re: mstestzzz002
          t
          TeacherFoodie May 2, 2012 05:09 PM

          Thanks mstestzzz002.

    2. duckdown Dec 19, 2007 10:24 PM

      Greco Xpress in Brampton (Queen&Kennedy)

      1. d
        dominik Dec 19, 2007 01:20 PM

        Sammy's Donair
        Cuisine: Middle Eastern
        453 Guelph Line
        Burlington, ON L7R 3L8
        905-632-2737

        expensive but the only one close to Toronto that i know of

        1 Reply
        1. re: dominik
          h
          hoon1 May 3, 2012 11:59 AM

          Halifax Donair in Burlington is way better than Sammy's. They also have a location in Milton. Owned by real East Coasters.
          http://www.halifaxdonairandpizza.com/

        2. d
          dominik Dec 19, 2007 01:17 PM

          the closest real deal is in Burlington(Sammy Donair)
          on Guelph line
          $$$ but worht it
          not the nicest staff also the older guy is ok his wife is a bi$%*

          1. b
            bluedog Apr 30, 2007 07:16 AM

            With LOTW's answer in hand I did a little search and found the following:

            http://www.answers.com/topic/d-ner-kebab (go to the Canada Section

            )

            According to this site, the sauce LOTW is looking for is made from evaporated milk, sugar, vinegar, and sometimes garlic.

            12 Replies
            1. re: bluedog
              j
              julesrules Apr 30, 2007 11:46 AM

              And I think maybe it's something you have to grow up with? It's alarmingly sweet to be eating with meat. We threw out the bottle someone gave us.

              1. re: julesrules
                tbonetak Apr 30, 2007 01:21 PM

                Heh. So did we. It looked kind of terrifying.

              2. re: bluedog
                SherylKirby May 1, 2007 01:48 PM

                No, you've got to have the garlic or it throws off the flavour balance.

                1. re: SherylKirby
                  m
                  mstacey42 May 1, 2007 03:19 PM

                  It's not so much a "you have to grow up" with it thing....it's more like a you need a certain number of drinks in you before you will enjoy it sort of thing. For some reason, Nova Scotian donair is one of those foods which tastes about 10 times better once you've had a few (er...a lot of) drinks. Having said that...it probably helps to grow up with it too, as I had a friend from Truro in undergrad who claimed that his family regularly ate Donair from the supermarket that they heated up at home, (presumably while sober). Has anyone tried the College street falafel one? It would need the specifically Nova Scotian type of meat-log for it to be real....the alchemy that is halifax-donair requires both the sauce and the "Donair meat". Putting condensed milk/garlic/vinegar on Scharwa or falafel would probably not yield so pleasing a result. Although the stuff is darn good on pizza.

                  1. re: mstacey42
                    SherylKirby Jun 7, 2007 07:27 PM

                    They're just as good sober. Being drunk simply makes you not care about the sauce running down your wrists to your elbows.

                    1. re: SherylKirby
                      k
                      k8supergrover Jun 10, 2007 03:06 PM

                      donair sauce and garlic cheese fingers from pizza delight got me through many a university all-nighter...mmmmmm

                    2. re: mstacey42
                      b
                      bluedog Jun 10, 2007 07:51 PM

                      Hmmm...sounds like poutine from Bubba's in Kingston...

                      1. re: bluedog
                        w
                        wickalicious Jun 10, 2007 08:37 PM

                        Whoa - having spent many a moon being a drunk student in both Halifax and Kingston, this thread is bringing on some serious deja vu. Nothing like a large greasy poutine from Bubba's at 1 in the morning during exam week...or a donair that drips into your shirt sleeve at pizza corner...

                        Suffice it to say, I think the appeal of both of these less-than-fine food phenomena is their ability to soak up copious amounts of alcohol...

                        1. re: wickalicious
                          r
                          RabidRIch Oct 10, 2007 01:20 PM

                          Although at first glance they look the same, a Gyro and Donair are very different:

                          Nova Scotia Donair = Lebanese Influence, all beef + sweet sauce

                          Ontario Gyro = Greek Influence, meat mix (lamb/beef/pork) + garlic cucumber sauce (tzatziki)

                          1. re: RabidRIch
                            m
                            mstacey42 Oct 10, 2007 05:39 PM

                            I just saw this thread again and felt compelled to post my memories of trying the college street Falafel version of the halifax donair. It, unfortunately, just didn't do the trick.

                            1) The meat was not cooked on a rotating meat-log and was thus missing the essential contrast between really crispy well-done and less-crispy, less well done bits.

                            2) The meat wasn't quite right in the flavour department and unfortunately in this case that meant that it was wildly unsatisfying.

                            3) The sauce was separating a bit and was, therefore, grainy. A creamy sauce is an absolute necessity to the disgusting love that is the HRM-style Donair

                            4) Pita was some whole wheat monstrosity and not the almost pizza-dough-esque doughy variety that they use in NS....also...and more importantly, in Halifax a pita spends some time on a flat grill to warm up and to absorb some oil

                            5) Seemingly not that important...but stilll crucial...the onions and the tomatos were sliced, rather than chopped up. This resulted in some really unpleasant onion-meat-tomato ratios that further disappointed.

                            The smell of the Donair was reminiscent of the real thing....but no...nothing that would satisfy any former Haligonian.

                        2. re: bluedog
                          thenurse Dec 20, 2007 05:42 AM

                          I was just describing Bubba's poutine to a friend of mine!

                        3. re: mstacey42
                          w
                          watt Dec 20, 2007 05:38 AM

                          We tried the College St. place - my husband's on a quest for Halifax donair - the sweet sauce grosses me out, so I defer to his evaluation. He said the meat was wrong and the sauce wasn't what he'd hoped for either. Plus they ignored his request & put hot sauce on his donair.

                    3. b
                      bluedog Apr 29, 2007 05:07 PM

                      Um, let me be the first to ask...what makes a donair (aka Gyros), Nova Scotian? You can get donair/gyros just about anywhere in this town (swing a cat, you'll find some!). What's special about this greek/turkish dish in Nova Scotia?

                      3 Replies
                      1. re: bluedog
                        LOTW Apr 29, 2007 06:33 PM

                        Your right, there are gyro/kebab places EVERYWHERE - but Nova Scotia Donair's are all about the sauce - the only way I can describe it is sweet. You can't get the sauce at 'traditional' Middle Eastern, Turkish or Greek places. GYROS was the only place I have seen advertise Nova Scotia Donairs, and that's why I'm sad about its demise.

                        1. re: LOTW
                          Delish Apr 29, 2007 06:37 PM

                          College Falafel on the west side of Ossington just north of College advertises Halifax style donair. The man who runs it is very nice and his food is very tasty and fresh.

                          1. re: LOTW
                            SherylKirby May 1, 2007 01:52 PM

                            They're easy enough to make at home. Google donair recipe and take your pick. Mind you, most of the sauce recipes don't include garlic. If you want the actual "King of Donairs" sauce recipe, lemme know.

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