Canadian River have a reputation for being kind , thoughtful and patient multitude . And we can give thanks Canada for some wondrous contributions to the world : lacrosse , Drake , Celine Dion , and eveninsulin .
But one thing Canada is n’t so known for is its culinary art . Sure , in 1884Montreal apothecary Marcellus Gilmore Edsonpatented groundnut paste , the precursor to what we now know aspeanut butter , and Canada ’s internal saucer ispoutine . But away from those , there ’s not much to what we would count as " Canadian culinary art . " ( How many time have you suggested to friends , " Hey , let ’s go out for Canadian tonight " ? )
But there is one sloppy sandwich whose reputation precede itself , at least inNova Scotia . And like its Canadian cousin-german - in - hangover - protection poutine , it ’s a handful of fixings doused in sauce . We ’re verbalize about the Halifax donair .
Its tale goes like this : Sometime in the seventies , Greek immigrant Peter Gamoulakos opened up a restaurant in Halifax and muck around with definitive Greek dishes to go the tastes of Greece and his newfangled home body politic . One thing he did was swap dear meat for boeuf in the notable gyro sandwich and cover the new innovation in a touch " donair sauce . " Voila . The rage was born .
The pita - filled Halifax donair is a zesty and honeyed combination of spit - roasted shaved beef , serve topped with onions and tomatoes and that special signature donair sauce . And it ’s the sauce that makes the sandwich . According toFood web Canada , it ’s " addictively sweet " and made of a " portmanteau word of evaporated Milk River , vinegar , garlic pulverisation and dough . " The entire affair is mussy , juicy , and unadulterated for long night or hangover - tinged mornings .
In 1973 , Gamoulakos openedKing of Donair , a string of restaurants in Halifax now owned by Nicholas Nahas his two brothers , Norman and Andrew . Nahas is a attorney by craft and a " donair adult male by option . "
" I like to consider of the Halifax donair as the gyro ’s cooler and better - tasting cousin , " Nahas says . " It ’s a variation of the Greek gyro , which is more than in all likelihood a variation of the Turkish Doner kebab . The donair and sauce formula have Greek origin while the pocket bread has Lebanese origins . We employ grilled Lebanese pocket bread bread or else of the thick clams you see with gyros . "
Nahas calls the donair " a staple late - nighttime drunk food " and says pop culture and social culture medium are to thank for its graduation to an any - time - of - the - twenty-four hours food .
Now that you ’re dying to taste the kitschiest Canadian food we know of , Halifax is a the place to start . And the estimable news is you do n’t even have to be drunk — orhungover — to eat one .
Halifax Donair
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