If you’re a meat lover and you’ve never had donair – the hugely popular Canadian cousin of Doner kebabs, made up of a pita sandwich stuffed with beef, tomatoes and onions – odds are, it sounds pretty good. But if you’re Canadian, a donair just isn’t complete without the sauce…and that’s where things get a bit unconventional. 

Initially inspired by tzatziki (a Greek yogurt sauce) the donair sauce and dish wasn’t invented until the 1970s, when Greek brothers Peter and John Gamoulakos opened Velos Pizza in Bedford, Nova Scotia, Canada. 

To appeal to the locals, Peter created a version of a Greek gyro – vertical spit-roasted meat served in a pita with tomatoes, onions and tzatziki – subbing lamb for beef and sour yogurt for sweet condensed milk. To say it was a hit is an understatement: in 2015, the donair became the official food of Halifax. 

Here, journalist, former restaurant cook and one-time pizzaiola Ivy Knight (@ivyporkchopknight) shares her recipe for donair sauce made with condensed milk, white vinegar and garlic powder. It’s easy to make and works great as a drizzle or dipping sauce for donair pizza. Serve it when you want to shake up your pizza game and for a true taste of Canada. 

Want to learn more about the history of the donair? Check out Ivy’s essay here.