A Brief History of Donairs
Whatever You Call Them, Donairs are Delish!
Free Yourself From Boring Food
Arabs call them ‘shawarma’, the Greek refer to theirs as ‘gyro’, for the Turks they’re ‘doner kebab’, but, to most Canadians, they are simply called ‘donairs’. No matter what they’re named, however, they all mean just one thing; an enticing dish made from a heady mixture of spiced meats, tasty veggies and tangy sauce generously jammed into a pita. Originally developed in the Middle East, (Arabia, not Ontario) donairs have achieved mountainous popularity in the North American food landscape, thankfully freeing our continent from the oppression of humdrum hamburgers and hotdogs.
The Great Donair Invasion of 1972
Although the delectable dish dates back to the 1700’s, the Great Donair Invasion of Canada didn’t happen until the early 1970’s. That’s when Greek restaurateur, Peter Kamoulakos, tinkered with the sauce recipe making it creamier and sweeter for the discerning Canadian palate. With his Grecian formula, Kamoulakos developed what is recognized as the Canadian donair we all now enjoy everywhere in this great land, (although they’re usually eaten a half an hour later in Newfoundland).
Mountains of Meat Make Basha A Winner
The next step in the evolution of this fantastic culinary delight occurred approximately 40 years later when Chef Kass created gastronomic history with the establishment of Basha Donair in Leduc, Alberta. Focusing on food, fun and fantastic customer service, Basha’s edible artwork has been voted “Best Donair in the Known Universe” beating out challengers from across the galaxy. Whether you hail from Alberta or Alpha Centari, it’s the perfect time to explore the wonderful world of Basha Donairs.