Donair
The donair is a variation of the döner kebab which originated in Halifax, Nova Scotia, Canada in the early 1970s. Donair meat is made from spiced ground beef sliced off a rotating cone. The toppings typically include chopped onions and tomatoes, while the distinctive sweet donair sauce is made from condensed milk, sugar, vinegar, and garlic powder. All of these ingredients are wrapped together in a soft white pita.
History
Originating from traditional Turkish doner, the Halifax donair was created in the 1970s by Greek immigrant Peter Gamoulakos. Initially offering traditional gyros at Velos Pizza in Bedford, Nova Scotia, Gamoulakos modified the recipe to better suit local tastes. He replaced lamb with beef and developed a sweet sauce made from evaporated milk, vinegar, and garlic powder.Development
Donairs trace their origins to the Turkish dish döner kebab, which dates back to the Ottoman period. Related variations later developed in other regions, including gyros in Greece and shawarma in the Middle East.The modern fast-food style döner sandwich emerged in Berlin in the early 1970s, developed by Turkish immigrants adapting traditional döner to urban street-food culture. Velos Pizza in Bedford, Nova Scotia, is credited with creating the "Halifax" donair around 1971-1973, featuring a very sweet sauce made from condensed milk, sugar, garlic, and vinegar.
In 1973, Gamoulakos opened the King of Donair restaurant on Quinpool Road in Halifax, where the donair recipe was developed further. The dish quickly gained popularity, becoming a staple of late-night dining. The classic donair consists of spiced ground beef cooked on a rotating spit, served in a pita with tomatoes, onions, and the signature sweet sauce.