Quoting Michael Loo to Jim Weller <=-

lahmacuns

Turkish Pizza

Tostadas De Pollo Y Frijoles

All tasty PLOs (Pizza Like Objects)

Unlike you, I like Feta.

Enough to pay 50c extra for?

Yeah, sure.

Maybe you should have been in Cologne with Lilli, whose Doner
was drowned in the stuff, so she left most of it behind.

Doners don't really need any kind of cheese, but hey, why not?

In Holland they add Gouda cheese.

Further down the slippery slope ... the Maritime Canadian donair
which has become popular in Alberta as well. The sweet sauce is
disgusting but plain donairs are tasty.

--MM

The Original Donair From the East Coast of Canada

1 pound ground beef
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
6 large pita bread rounds
Sauce:
12 ounce can evaporated milk
1/2 cup white sugar
1/4 cup white vinegar

In the early 70's, a Greek restaurateur in the city of Halifax
introduced the Donair. Within a few short years, virtually all
pizzerias had added their version of the dish to their menus. Not to
be confused with gyros, the Donair has a vastly different flavor.
Originally the dish was made with ground lamb, but this proved too
costly and ground beef was later substituted. Technically, this
resulted in an aberration of sorts, as the final product was not
what the originator had intended. What resulted, however, is the
legendary East Coast Donair.

In a bowl, thoroughly mix together the ground beef, black pepper,
onion powder, garlic powder, salt, paprika, cayenne pepper, and
oregano. Pack the spiced meat into a thick loaf shape, cover, and
let rest in the refrigerator overnight.

Preheat oven to 350 degrees F (175 degrees C).

Place the meat loaf onto a baking sheet, and bake for 1 hour,
flipping the loaf over halfway through cooking. Allow the meat loaf
to cool so it holds together for slicing.

Mix together the evaporated milk and white sugar in a bowl, stirring
until the sugar is dissolved, and then add the vinegar by teaspoons,
mixing together after each addition, to taste. Refrigerate the sauce
until serving.

Slice the meat loaf into 1/4-inch thick slices, and brown the slices
in a skillet over medium heat until both sides are brown and crisp,
about 5 minutes per side.

Sprinkle the pita bread rounds with a little water, and press each
onto a heated skillet to warm up.

To serve, place several slices of meat into a warmed pita bread, and
spoon about 2 tablespoons of sauce over the meat. Roll the pita
bread into a cone shape, wrap in aluminum foil to keep the sauce
from dripping out, and serve.

Recipe by: Del

From: www.allrecipes.com

---


Cheers

Jim


... No need to worry, apparently it's only prices going up, not inflation

___ Blue Wave/QWK v2.20
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)