For the meat
- 454g (1 lb) flat lamb
- 1 tablespoon olive oil
- 1 tablespoon za’atar spice mix (available is the spice section of most grocery stores)
- good pinch sea salt
- For the sauce: - based on ‘King of Donair’ recipe
- 2/3 cup (160ml) evaporated milk – 12 fl oz
- 2/3 cup (160ml) white sugar
- 2 teaspoons garlic powder
- 4 teaspoons white wine vinegar
- Chopped roasted tomatoes* - recipe below, do these well in advance!
- Finely sliced green onions
- 4 pita rounds
- Start by making the sauce. Blend ingredients together, adding vinegar a little at a time, until desired consistency. Place in the fridge until ready to use.
- Meanwhile blend spices and olive oil together in a small bowl. Thinly slice the meat and toss with spices and oil.
- Heat a large fry pan (or grill pan) over medium high heat. Add 1 tablespoon olive oil and when hot, add the meat. Brown, and toss. Crispy edges are the secret. Set aside.
- While meat is browning prepare the toppings. Chop roasted tomatoes, (substitute fresh tomatoes or sundried tomatoes) green onions and parsley.
- Heat a dry pan over medium heat and quickly warm the pitas. Top with ingredients, sauce, and wrap in foil.
- *Roasted Tomatoes. Heat oven to 275F.
- Line a baking sheet with parchment
- Slice 6 plum tomatoes in half and place on parchment.
- Combine 1 tsp salt, sugar and cracked pepper in a small bowl. Sprinkle over tomatoes.
- Roast for 2 hours until dried, almost shriveled. They’ll look like Turkish slippers. Use extra roasted tomatoes in salads, chopped into sauces, omelets or sandwiches. They’ll keep covered in the refrigerator for up to a week.
- Makes 4 Donairs