I do realize that I’m walking on very thin ice here, so I won’t go so far as to claim that Campbellton, New Brunswick may have been the originator of the absolute BEST Canadian East Coast Donair, BUT I can tell you that we probably run a very close 2nd to Halifax’s stake to the fave late night chow-down on the East Coast!
And So The Halifax Tale Goes…
A businessman by the name of Peter Gamoulakos, originally from Greece, had begun selling the Greek gyro out of his restaurant in Halifax, Nova Scotia in the ‘70s, according to Halifax accounts. The gyro (pronounced ‘yee-ro’), originally made with lamb and tzatziki, was proving not so popular for the Canadian palate so with a switch from lamb to beef and the addition of the sweet garlic sauce known as ‘donair sauce’ as a substitute for tzatziki, it quickly became a hit.
And So The Campbellton Tale Goes…
A Campbellton businessman operated a pizzeria on the corner of Water and Andrew streets in downtown Campbellton in the 70’s, originally known as Antonio’s Pizzeria, later trading hands and operating as Al’s Pizzeria in the year? Well…we’re not quite sure!
And that’s all I’ve been able to uncover as fact. I’m so sorry, Downhomers! Sherlock Holmes, your job is safe with me!
This, I Do Know
In the 70’s/80’s, Antonio’s Pizzeria, later owned by Al, was located directly across the street from Ben’s Tavern, down the street from Tap’s Bar and up the street from the Flagship, The Wing, Crow’s Nest and the Catacomb bars and night clubs. For sure, I’ve forgotten one or two.
Ask any Campbelltonian growing up in that era when the live music and night scenes were still vibrant and well in our little city, and they will tell you that they have too many memories after an evening of visiting the bars with friends where a donair from Al’s was always the way to cap off the night. The line-ups for the tasty treat were sometimes to the door after 2 a.m. and during our annual Salmon Festival week, out the door! If any single thing over the years should have put our little city on the map, it was probably Al’s donair!
It’s An East Coast Thing
The meat of Al’s donair was roasted to perfection on a vertical rotisserie which stood in front of a vertical cooking element in plain sight of all who waited in line – carved in shavings and served on a grilled pita bread with freshly chopped tomato and onion and OOZING with the sweet garlic sauce and wrapped in foil.
Joe and I have traveled a bit, dining in Greek restaurants abroad as we both LOVE Greek food, where their gyros were the lamb/tzatziki combo and although beyond delicious, a totally different experience! Out of curiosity, I was always on the lookout for a donair that I could compare to Al’s but never had I found one.
Prior to that, living in Toronto and frequenting Greek Town on the Danforth, the search for the same always turned up the same – none – only those of the lamb and tzatziki. So it’s probably safe to say that the sweet garlicky Canadian version of the Greek gyro that we know on the East Coast, really did originate on the East Coast.
For Campbelltonians…
Al’s has changed ownership a few times over the years, but their original donair has remained on its menu throughout since. For Campbelltonians, the donair will always be synonymous with Al’s Pizzeria and with our days of youth and meeting up with friends on the strip in a small town.
And so, fellow homeys, altho no one will ever make a donair quite like Al’s, when you ARE craving one with Al’s nowhere in sight, I have a home-style recipe to share with you, as a little taste of home. It’s not nearly as complicated to make as one may think. It’s actually super easy, fast, doable at home in your own oven and is sure to satisfy your craving until you’re able to get home for the real thing!
The Process…
The trick with the meat is to be sure to follow the cooking directions exactly, as it will become tough if overcooked. As well, we like to double up on this recipe as both the meat and sauce can be frozen for consumption later. The measurements you’re seeing here however, are for the single batch. Double up on all if you like!
AND the secret to getting the sauce just right and as close to Al’s as possible, is the right amount of vinegar and garlic powder. You will find Donair Sauce recipes out there that call for less but when you’ve had an Al’s donair, you’ll remember EXACTLY the taste of that divine sauce and you’ll find that this recipe is quite close.
As well, tip #3 – misting the pita and tossing it into a heated cast iron skillet for a few seconds on both sides is a must! This step makes the pita bread more pliable for enveloping all of the tasty toppings added later.
Here goes…my tribute to Al’s Great Canadian East Coast Donair!
INGREDIENTS:
1 lb of ground beef
1 tsp salt
1 tsp ground oregano
1 tsp all-purpose flour
1 tsp paprika
½ tsp ground black pepper
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp cayenne pepper
1 can (12 fl ounce) Carnation Evaporated Milk
1/2 cup white sugar
4 tbsp white vinegar
2 tbsp garlic powder
DONAIR MEAT:
Preheat oven to 350 degrees F (175 C). In small bowl, whisk spices together.
In large steel bowl, add ground beef and spices. Mix with hands and kneed for a few minutes while throwing meat down onto cutting board a few times in between to attain firmness of meat.
Form meat into a loaf, or divide into 2 if double-batching, forming 2 loaves.
Place on broiler pan and bake for 1 hr and 15 minutes, turning halfway. DO NOT OVERCOOK.
Once cooked, set aside for a few hours to stand, covered, to achieve firmness and ease of carving.
DONAIR SAUCE:
Combine Evaporated milk, sugar, garlic powder and vinegar. Whisk until thickened.
PITAS:
Mist the pita breads with water, and toss into a heated cast iron skillet for a few seconds on both sides.
PUTTING IT ALL TOGETHER:
We like to heat the meat up a bit before starting, so I do that by placing the loaf in a casserole dish and pop it into the microwave, covered, for 3-4 minutes.
Once heated, shave the donair meat very thinly with a carving knife and place on pita. Top with fresh chopped tomatoes and onions (we also like ours with lettuce) and drench all with the Donair Sauce. And you will want to wrap the whole thing once put together (for the whole ‘Al’s experience) in foil as it can be a tad bit messy to eat!
Final Word
If you aren’t from our area, and should ever venture into our little city in northern NB, you need to try an Al’s Donair, still located at the corner of Water and Andrew streets, in Campbellton, NB!
And to fellow Downhomers – hoping you enjoy this small reminder of ‘home’ should you decide to try this recipe. Hopefully, once we’re out of all things ‘Covid’, we’ll once again see your smiling faces at Al’s during one Salmon Festival Week very soon, enjoying the real thing – and what we Campbelltonians know to be the absolute BEST donair this side of Texas!
CHEERS!! And may good health be yours!
*** Waivers: I have NO affiliation with Al’s, this is NOT a sponsored post and this is NOT Al’s recipe but merely my home-style tribute!
Leave a Reply