A delightful twist on the classic donair sandwich, featuring a flavorful meat filling and a tangy garlic sauce.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking of the meatloaf.
In a mixing bowl, combine the ground beef, black pepper, cayenne pepper, dried oregano, smoked paprika, onion powder, garlic powder, and salt.
Mix thoroughly to evenly distribute the spices.
Knead the mixture for about 5 minutes until it becomes smooth and well combined.
Kneading helps to bind the meat and spices together.
Shape the mixture into a tightly packed loaf and place it on a baking sheet.
A tightly packed loaf ensures even cooking.
Bake the meatloaf in the preheated oven for 2 hours.
Check for doneness by ensuring the internal temperature reaches 160°F (71°C).
While the meatloaf is baking, prepare the garlic sauce by mixing evaporated milk, sugar, and garlic powder in a bowl until the sugar dissolves.
Stir gently to avoid creating air bubbles.
Slowly add the white vinegar to the sauce mixture while stirring continuously. Refrigerate for at least 1 hour.
Refrigeration allows the flavors to meld together.
Once the meatloaf is cooked and cooled slightly, slice it thinly.
Thin slices are easier to handle and fit well in the pita.
Heat a frying pan over medium heat and warm the meat slices.
Heating enhances the flavor and texture of the meat.
Dip each pita bread in water and warm it in the frying pan to soften.
Softened pita is easier to roll and handle.
Assemble the wraps by placing a small amount of garlic sauce on the pita, adding the warmed meat slices, and topping with chopped onion and diced tomato.
Layer the ingredients evenly for a balanced bite.
Serve the wraps rolled up or open-faced on a plate with extra sauce on the side.
Garnish with fresh parsley for an added touch of color.
