HARISSA-ONION DOGS WITH PRESERVED-LEMON RELISH

Harissa-Onion Dogs with Preserved-Lemon Relish image

Provided by Andrew Schloss

Yield Makes 6

Number Of Ingredients 17

Relish:
2 lemons, thinly sliced with peel, seeded
1 cup fresh lemon juice
2 1/2 tablespoons coarse sea salt
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint
1/4 cup extra-virgin olive oil
4 garlic cloves, finely chopped
Onions:
1 tablespoon olive oil
1 1/2 pounds onions, halved, thinly sliced
1/2 cup water
1 to 1 1/2 tablespoons harissa sauce* or other chile paste (such as sambal oelek)**
Hot dogs:
3/4 cup (about) purchased hummus
6 grilled hot dog buns or 12x8- or 12 x 9-inch lavash sheets
6 grilled all-beef hot dogs

Steps:

For relish:
Bring first 3 ingredients to boil in heavy large skillet over medium heat. Cover and simmer until lemons are tender, about 12 minutes. Uncover; simmer until liquid thickens to syrup, about 8 minutes. Transfer syrup to bowl and cool. Chop lemon slices; add to bowl. Mix in herbs, oil, and garlic.
For onions:
Heat oil in heavy large skillet over medium heat. Add onions; sprinkle with salt and pepper. Cover; cook until onions are golden, stirring often, about 25 minutes. Add 1/2 cup water and 1 tablespoon harissa. Simmer until water is absorbed, 4 to 5 minutes. Add more harissa, if desired.
For hot dogs:
Spread hummus on buns or crosswise in strip on each lavash sheet. Top each with grilled hot dog, then onions and relish. Roll up lavash, if using, and serve.
A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.
** Available in the Asian foods section of many supermarkets and at Asian markets.