Harissa-Onion Dogs with Preserved-Lemon Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Bold North African flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa-flavored caramelized onions; a bright, pleasantly bitter preserved-lemon relish; and just a bit of hummus. Ingredients:
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 |
1 tablespoon olive oil |
1 1/2 pounds onions, halved, thinly sliced |
1/2 cup water |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. * A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.
5. ** Available in the Asian foods section of many supermarkets and at Asian markets.
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