Donair Poutine
Poutine topped with donair meat and sweet donair sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Donair Poutine represents a fusion of two iconic Canadian dishes. Poutine, originating in Quebec in the 1950s, combines fries, cheese curds, and gravy. The Donair, a variation of the Turkish döner kebab introduced to Halifax, Nova Scotia, in the early 1970s, features spiced meat cooked on a vertical rotisserie. Donair Poutine emerged as a creative regional variation, primarily in the Maritime provinces, blending these distinct culinary traditions.
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Donair Poutine reflects the multicultural influences and regional culinary creativity within Canada, particularly in the Maritime provinces. It showcases a playful approach to food, combining familiar comfort foods in unexpected and satisfying ways.
Regional Pride
Donair Poutine is often considered a local delicacy, particularly in Nova Scotia, where both donairs and poutine are popular. It's seen as a unique and representative dish of the region's culinary landscape.
Late-Night Food
Like both poutine and donairs, Donair Poutine is frequently enjoyed as a late-night snack, especially after social gatherings or evenings out. It provides a hearty and satisfying meal after activities.
Culinary Fusion
It's a prime example of culinary fusion, demonstrating how different cultural influences can blend together to create a unique and delicious dish. This reflects Canada's diverse and multicultural society.
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Donair Poutine offers a rich and savory flavor profile, balancing the salty and savory elements of the donair meat and gravy with the freshness of cheese curds and the comforting starchiness of fries. The sweet donair sauce adds a distinctive sweetness that complements the savory components.
The main flavors come from the seasoned donair meat, often a blend of beef and spices like oregano, garlic, and paprika, slow-cooked on a rotating spit. This meat is then sliced and piled onto a bed of crispy fries. Fresh cheese curds provide a slightly tangy and squeaky texture. The poutine gravy, typically a brown gravy, adds a savory and umami depth. Finally, the sweet donair sauce, usually made with condensed milk, vinegar, garlic powder, and sugar, adds a unique sweet and tangy counterpoint to the richness of the other ingredients.
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Fries Crispness
Ensure the fries are freshly fried and crispy. Soggy fries will detract from the overall experience. Consider double-frying for extra crispness.
Cheese Curd Quality
Use fresh, squeaky cheese curds. The squeakiness indicates freshness and the desired texture for poutine. Day-old curds lose their squeak.
Sauce Consistency
The sweet donair sauce should be thick enough to cling to the meat and fries without being too runny. Adjust the ingredients to achieve the desired consistency.
Meat Distribution
Distribute the donair meat evenly over the fries and cheese curds to ensure every bite has a balanced mix of flavors.
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