Donair#Canada
{{Short description|Version of a doner kebab from Halifax, Nova Scotia}}
{{Infobox Prepared Food
| name = Donair
| image = Donair and Poutine (43774635500).jpg
| caption = Donair and poutine
| country = Canada
| region = Bedford, Nova Scotia
| creator = Peter Gamoulakos
| course = Snack or main course
| served = Hot
| main_ingredient = Beef
| variations = Donair pizza, donair poutine, donair eggroll
}}
{{Canadian cuisine}}
The donair is a variation of the doner 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 sauce is made from condensed milk, sugar, vinegar, and garlic powder. All of these ingredients are wrapped together in a soft white pita.{{cite web|title=Everything you need to know about Halifax's official food, the donair|url=https://discoverhalifaxns.com/food-drink/everything-you-need-to-know-about-halifaxs-official-food-the-donair/|publisher=Discover Halifax|accessdate=2024-06-07}}{{cite web|title=Andy's East Coast Kitchen - Donair Sauce|url=https://theeastcoastkitchen.com/donair-sauce/|accessdate=2024-11-07}}
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.{{cite web|title=Iconic Canadian Food: The History of the Halifax Donair|url=https://www.foodbloggersofcanada.com/history-of-the-halifax-donair/|publisher=Food Bloggers of Canada|accessdate=2024-06-07|first=Gabby | last=Peyton}}{{cite web|title=History of the Donair: The Halifax Origination Story|url=https://www.eatthistown.ca/history-of-the-donair-the-halifax-origination-story/|publisher=Eat This Town|accessdate=2024-06-07}}{{cite web|title=The Delicious History of the Halifax Donair|url=https://www.foodnetwork.ca/article/the-delicious-history-of-the-halifax-donair/|publisher=Food Network Canada|accessdate=2024-06-07|archive-date=2024-06-14|archive-url=https://web.archive.org/web/20240614211210/https://www.foodnetwork.ca/article/the-delicious-history-of-the-halifax-donair/|url-status=dead}}
Development
Donairs have their origins in Turkey, traditionally known as doners, gyros, or doner kebabs. The modern fast food doner was reportedly invented by Mahmut Aygun, a Turkish immigrant in Berlin, in 1971. 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.{{cite web|title=Donair History|url=http://donair.org/content/donair-history|publisher=Donair.org|accessdate=2024-06-07}}
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.{{cite news|title=Halifax declares donairs the official food of the city|url=https://www.cbc.ca/news/canada/nova-scotia/halifax-donair-official-food-1.3355840|publisher=CBC News|date=2015-12-08|accessdate=2024-06-07}}
Expansion and recognition
Throughout the 1990s and 2000s, the donair continued to grow in popularity. In 2015, Halifax officially recognized the donair as the city's official food. The motion, which saw an equal split among councillors, was decided by Mayor Mike Savage, who cast the deciding vote to elevate the donair to its official status.{{cite web|title=How the donair became the official food of Halifax|url=https://www.cbc.ca/radio/secretlifeofcanada/how-the-donair-became-the-official-food-of-halifax-1.6487092|publisher=CBC|accessdate=2024-06-07}}
Cultural impact
The donair's influence extends beyond Halifax, with its presence in other Canadian cities and endorsements from notable figures like Anthony Bourdain. Despite evolving and inspiring new culinary creations, the donair remains a beloved symbol of Halifax's culinary heritage.{{cite web|title=The Donair, a Haligonian Delicacy for 52 Years|url=https://atlanticbusinessmagazine.ca/web-exclusives/the-donair-a-haligonian-delicacy-for-52-years/|publisher=Atlantic Business Magazine|date=2023-07-21|accessdate=2024-06-07}}
Regional variations and current status
The Halifax donair has inspired numerous regional variations across Canada. In New Brunswick, donairs include lettuce, while in Alberta, variations include cheese and pepperoni. Despite these adaptations, the authentic donair remains a Nova Scotian specialty, and its popularity continues to grow. Today, Tony's Meats, which acquired the Mr. Donair brand, continues to expand its reach, offering a range of donair-related products across Canada and recently into the U.S.{{cite news|title=Donairs explained: How a humble street food conquered Edmonton|url=https://edmontonjournal.com/life/food/donairs-explained-how-humble-street-food-conquered-edmonton|publisher=Edmonton Journal|date=2020-09-25|accessdate=2024-06-07}}
= Edmonton donair scene =
Edmonton has embraced the donair, with nearly 120 shops featuring donairs in their names. The city's Lebanese community played a significant role in popularizing donairs in Edmonton. Notable establishments like Athena Donair contributed to its local fame. Unlike Halifax, Edmonton donairs often include variations like lettuce, tzatziki sauce, and unique flavors such as barbecue and pineapple curry.{{cite web|title=Halifax's donair: The tastiest treat you have probably never heard of|url=https://www.theglobeandmail.com/life/food-and-wine/food-trends/halifaxs-donair-the-tastiest-treat-you-have-probably-never-heard-of/article4257639/|publisher=Globe and Mail|accessdate=2024-06-07}} Recently, Prime Time Donair made headlines by winning an auction for a donair costume, paying $16,025 to keep the Alberta-made costume within the province.{{cite web|title=Tasty auction tale ends as Edmonton-based restaurant chain buys Alberta donair costume|url=https://edmonton.ctvnews.ca/mobile/tasty-auction-tale-ends-as-edmonton-based-restaurant-chain-buys-alberta-donair-costume-1.6519417|publisher=CTV News|date=2023-08-14|accessdate=2024-06-07}}
Health concerns
In summer 2008, after numerous cases of E. coli related food poisoning due to the consumption of undercooked donair meat in Alberta, the federal government came out with a set of guidelines for the preparation of donairs.{{cite web|title=Health Canada|url=http://www.hc-sc.gc.ca/fn-an/legislation/guide-ld/manage_ris_donair-eng.php|work=Health Canada|accessdate=20 February 2012}} The principal guideline was that the meat should be cooked at least twice: once on the spit, and then grilled as the donair is being prepared. Many Atlantic Canadian establishments already did this; however, some restaurants in Alberta omitted the grilling step.
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