Halifax Donair Dip | Recipe Club скачать в хорошем качестве

Halifax Donair Dip | Recipe Club

Cream cheese goes beyond the bagel in this episode featuring Mahalia Tahririha’s deconstructed take on a classic Halifax sandwich by way of Greece. David Chang makes a version using only shelf-stable ingredients; Priya Krishna makes hers Keto friendly; and Chris Ying luxe-ifies his, taking a relatively inexpensive recipe and spending more than $150. Full recipe below! 👇 Listen to the podcast as the Recipe Club recounts their experiences making this dish: https://spoti.fi/3OIFVh3 Subscribe to our YT channel! 👉 https://bit.ly/MDMSubscribe *************************** HALIFAX DONAIR DIP by Mahalia Tahririha I was introduced to this dish when my now-husband’s cousin, invited us over for a Thanksgiving dinner, after recently moving to the same city where my husband and I were attending university, over 1300kms away from their family in the Maritimes: a region in the east of Canada which is very distinct from the rest of the country in many ways, including culture, customs and of course, food. Halifax Donair, according to lore, was created in Nova Scotia, but it is a late-night favourite of every East Coaster I’ve ever met, and can be found throughout the Maritimes. You can think of it as the East Coast of Canada’s answer to a gyro, but what sets it apart is the signature sweet-and-tangy donair sauce that every Maritimer has coursing through their veins. This dip is essentially a deconstructed version of the popular street food, that is great to take to a party full of, if not hungry, at least curious, guests. INGREDIENTS: Donair Sauce 1 can sweetened condensed milk 1⁄3 cup white vinegar 1 tsp garlic powder Dip 1 lb ground beef 1 tsp dried oregano 1/2 tsp cayenne pepper 2 tsp paprika 2 tsp garlic powder 1 tsp onion powder 1/2 tsp salt 1/2 tsp pepper 8 oz cream cheese, softened 1/2 cup mozzarella 1 cup donair sauce (see ingredients and preparation) Tomatoes, seeded White onion, diced Tortilla chips, for serving PREPARATION: 1. Preheat oven to 350°F. 2. To assemble the donair sauce, whisk sweetened condensed milk, white vinegar and garlic powder in a medium bowl until combined. Set aside. 3. To assemble the dip, combine ground beef and all remaining spices in a nonstick skillet and cook over medium heat until well-browned, mixing in spices and breaking up beef into scoop-able bits, as you go. Once browned, set aside to cool slightly. 4. In a large bowl, combine cream cheese, mozzarella and 1 cup of donair sauce, setting the remainder of the donair sauce aside for another delicious use. Stir until combined; some chunks are okay. 5. Using a spider or slotted spoon, transfer beef from skillet to cream cheese mixture, leaving excess grease in skillet behind. Fold together using a wooden spoon or silicone spatula until well combined. 6. Transfer to a medium baking dish (one that leaves at least 1⁄2 inch between dip and top of dish). At this point, dip can be refrigerated (see note below) until ready to serve. If preparing right away, bake at 350°F for 20-25 minutes, or until fragrant and bubbling and beginning to brown around edges of the dish. 7. Remove from the oven and sprinkle tomatoes and white onion evenly over top. 8. Serve with Tortilla chips (I recommend Tostitos “Rounds”) and a cold beer. Note: Dip can be prepared ahead of time and sealed (using saran wrap, or an airtight lid), refrigerated for up to 2 days, then baked when ready to serve. #davidchang #creamcheese #recipe