Anyone from the Maritimes, this is the closest you will come to Greco!  I double, triple or sometimes quadruple the recipe for the meat, and freeze it in 1/2 pound serving sizes.  You will need to increase cooking time, or form the meat into 1 pound rolls.  It’s what’s for dinner tonight!  My kids love it.

Meat

1 pound ground beef (I use as lean as I can, so the meat sticks together really well)

3/4 cup crushed cornflakes (I cheat and buy them already crushed!)

3/4 teaspoon garlic powder

3/4 teaspoon paprika

3/4 teaspoon oregano

1/4 teaspoon salt

Here’s where I mix it up.  We love spicy, so I use about 2 teaspoons of cayenne pepper.  You can just use a bit of regular pepper, or play with the heat by using more or less than the 2 teaspoons.  You might want to try starting with less the first time, and adjust it.  2 makes it pretty hot.

Mix very thoroughly, it may look like you have too much cornflake crumbs, but that’s OK.  Form the meat into a very tight roll shape, and place on a cooking sheet, or I often times will place it on a rack so the grease can drain out as it cooks.  Bake at 350F for an hour and a half.

Sauce

1 370 ml can of evaporated milk (not 2% as it will not be thick enough)

3/4 cup white sugar

1/4 cup vinegar

1 teaspoon garlic powder (this can be adjusted if you like more or less garlic flavour)

Stir only to dissolve the sugar.  DO NOT OVER STIR!

Oddly enough, if you want the sauce to be thicker, if you filtre it through a coffee filtre, for whatever reason, it really works!

For those of you unfamiliar with the donair experience, thinly slice the meat, and place on a warmed pita, with chopped onions (I like red onions), tomatoes, and the sauce…lots of sauce!  Some people like to add lettuce and cheese, I don’t usually, but lots do.  Hope this works for you!