Harissa-Onion Dogs with Preserved-Lemon Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6
- 1/2 cup water
- 1 tablespoon olive oil
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh cilantro
- 1 cup fresh lemon juice
- 6 grilled all-beef hot dogs
- 4 garlic cloves, finely chopped
- Carbohydrate 55 g(18%)
- Cholesterol 23 mg(8%)
- Fat 28 g(43%)
- Fiber 6 g(24%)
- Protein 15 g(30%)
- Saturated Fat 7 g(35%)
- Sodium 816 mg(34%)
- Calories 518
PreparationFor 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.
PreparationFor 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.
