Preheat your oven to 400 F.

In a bowl, combine the ground meat, grated onion, yogurt, spices and salt, blending with your hands until well combined.

Divide the mixture into four balls.

Place one on a piece of parchment paper (tear off about a 16- to 18-inch length) and place another piece on top.

Roll with a rolling pin or spread with your hands until it’s very thin and even.

Peel off the top piece (you can use it to roll out the next ball) and loosely roll the meat up into a cigar shape.

Place on a rimmed baking sheet.

Continue rolling out the remaining meat, starting with the piece of parchment you peeled off the top of the rolled meat before it, placing all four rolls on the baking sheet.

If you like, drizzle some chunks of pepper, purple onion or other veggies with oil and place them on the sheet alongside the meat rolls to roast.

Bake for 20 minutes, or until the meat has cooked through.

If you want to crisp it up, unroll the meat back onto the baking sheet, drain any excess liquid and return to the oven.

To make the toum: Put the garlic into the bowl of a food processor along with the salt and pulse until it’s minced.

Add a small pour (a couple tablespoons) of the oil and pulse, scraping down the side of the bowl once or twice, until it’s ground even further.

With the motor running, slowly pour in a bit of the lemon juice and then a bit of the oil.

Continue alternating lemon juice and oil until everything has been added, and you have a thick, wobbly, fluffy white mixture.

Taste and add a bit more salt if it needs it.

Transfer to a container and store in the fridge for up to a month.

To make the Halifax-style sauce: Empty the can of sweetened condensed milk into a small bowl.

Use the condensed milk can to measure about ⅓ can of vinegar and whisk in with garlic powder until smooth.

Taste and adjust the vinegar and garlic, if you like.

When cool enough to handle, unroll the rolls and tear the meat into large pieces.

To assemble the donair kebabs, separate each pita into pockets to fill, or put filling onto whole pitas.

Spread with toum (or other sauce) and top with donair meat, roasted or fresh veggies, pickles, sumac and anything else you like.

Wrap and eat.