Pronunciation, please.
Throatwarbler Mangheeroe.
Pronunciation, please.
Yep- generally spelled "donair" in CanadaAs in a Turkish Doner kebab?
Yep- generally spelled "donair" in Canada
I thought it was spelled doneh in Canada.
I don't care how it's pronounced or its pronunciation....ug. Just show me how it's made. Give us a few recipes, equipment, etc.....sheez.
I don't care how it's pronounced or its pronunciation....ug. Just show me how it's made. Give us a few recipes, equipment, etc.....sheez.
Only whilst wearing a tuque.I thought it was spelled doneh in Canada.
1 kilo ground beef
2 tsp salt
2 tsp oregano
2 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
2 tsp flour
Mix the heck out of this and bang it on the counter to get all the air out. Form into a loaf place into a pan with a fairly high lip (bread tin) as this is going give up a fair bit of fat. Cook for about 1 1/4 hours at 350 F. Let it cool for a bit and slice into strips. Easy to reheat in a fry pan very quickly.
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Picture from a couple of years ago. Homemade tortilla instead of a pita.
I'd take lamb gyro meat over any steak.
And you guys are way off. It's a hard G and a short O. "GUY-raw".
Likely my crestfallen look was what made her offer to go ask the manager/owner about it. Turns out, he said that it had been ordered while he was out of town instead of the pre-sliced gyro meat (they don't have the rotating gyro cookers there yet, they're still fairly new store). Being a meat product, he couldn't return it, so he thought he would just store it away until they eventually got the gyro cookers later this year. But, he then offered to sell the box to me for $75 (it was, after all, costing him money by just sitting there taking up freezer space), and there was much rejoicing on my part.
Here's a great explanation of techniques followed by a recipe at the very bottom:
http://www.seriouseats.com/recipes/2010/06/greek-american-lamb-gyros-recipe.html