Halifax staff have no opinion on donairs

Mayor Mike Savage has a weighty decision on his hands and it could get messy.

City council ordered staff in October to analyse the question. This week staff came back with a report saying they didn't make a recommendation because it would have few financial or environmental effects.

At Tuesday's council meeting, it will be up to the mayor to decide whether to proclaim the donair as Halifax's official food — since staff won't help.

"In the absence of detailed staff analysis, including consideration of supporting processes to identify and evaluate other official foods or other official features, staff would not put forward a recommendation for a proclamation," the report said.

And even if Savage says yes, that decision won't carry as much weight as when the province gives official status to something.

43-page report, no decision

That's because at the provincial level, official statuses for things must be done through pieces of legislation, according to the 43-page city staff report that didn't make any recommendation.

The provincial government has used its powers to create the Provincial Horse Act — which names the Sable Island horse as the provincial horse, and the Provincial Dog Act — which declares the duck tolling retriever as Nova Scotia's provincial dog.

In Halifax, only the mayor can make proclamations, as he did for Purple Day and Turkish Heritage and Children's Day.

Halifax's own, says councillor

The question of whether to proclaim the donair as Halifax's official food came as a result of a request by Councillor Linda Mosher in mid-October.

"It's something that you can't find anywhere else," Mosher told CBC News in at the time. 

• Donair could become Halifax's official food

"We're known for good lobsters and other things, but lots of places have lobster, and this is something that's very unique to Halifax."

Mosher worried Edmonton would beat Halifax to it

Mosher worried Edmonton would try to take credit for the donair.

"The recipe was formed here and many have tried to duplicate it. It originated here on Quinpool Road," she told CBC News.

A staple of the downtown scene and late nights, the donair is spiced beef cooked on a spit. The meat is then shaved from the pole, placed on a piece of pita bread, topped with onions and tomatoes, as well as the irresistible sauce made of evaporated milk, sugar, vinegar and garlic.

The donair was adapted from the gyro, lamb wrapped in pita with the yogurt-based tzatziki sauce, but Nova Scotians weren't used to the taste of lamb, according to the owner of King of Donair.