The Halifax Donair is Canada's quirkiest sandwich you've probably never encountered before.

The Halifax Donair shares its roots with the Greek gyro, but it’s the unique donair sauce that has earned it a fiercely loyal following. Foodio/Shutterstock

Canadians are known for their kindness, thoughtfulness, and patience. The world is also better off thanks to Canadian contributions like lacrosse, Drake, Celine Dion, and even insulin.

Canada may not be famous for its cuisine, though it has given us some great things. In 1884, Montreal pharmacist Marcellus Gilmore Edson invented peanut paste, the precursor to modern

peanut butter, and the beloved national dish, poutine. However, beyond those, there's little to consider as distinctly "Canadian cuisine." (When was the last time you said, "Let's grab Canadian food tonight"?)

But there's one messy sandwich that's earned quite the reputation, at least in Nova Scotia. Much like its Canadian cousin poutine, this creation is a hodgepodge of ingredients smothered in sauce. We're talking about the Halifax donair.

Here's how the story goes: Back in the 1970s, Greek immigrant Peter Gamoulakos opened a restaurant in Halifax and started experimenting with traditional Greek dishes, blending the flavors of Greece with those of his new home. One of his innovations was swapping lamb for beef in the gyro sandwich and drenching it in a signature "donair sauce." And just like that, the craze began.

The Halifax donair, served in a pita, is a perfect balance of savory and sweet. It features spit-roasted shaved beef, topped with onions, tomatoes, and, of course, that signature donair sauce. It's the sauce that truly defines the sandwich. According to Food Network Canada, it's "addictively sweet" and made from a "blend of evaporated milk, vinegar, garlic powder, and sugar." The result is a messy, juicy sandwich that's perfect for those late nights or mornings after a wild night.

In 1973, Gamoulakos launched King of Donair, a popular restaurant chain in Halifax that's now run by Nicholas Nahas and his two brothers, Norman and Andrew. Nahas, a lawyer by profession, calls himself a "donair man by choice."

"I like to think of the Halifax donair as the gyro's cooler and tastier cousin," says Nahas. "It's a twist on the Greek gyro, which itself is likely a variation of the Turkish Doner kebab. Both the donair and its sauce have Greek roots, while the pita has Lebanese origins. We use grilled Lebanese pita bread, unlike the thicker bread found in gyros."

Nahas refers to the donair as "a go-to late-night drunk snack" and credits pop culture and social media for helping it evolve into a dish that can be enjoyed at any hour of the day.

If you're now craving the quirkiest Canadian dish we know, Halifax is the perfect place to begin your culinary adventure. And the best part? You don't need to be drunk — or even hungover — to enjoy one.