Harissa-Onion Dogs with Preserved-Lemon Relish

Ingredients

• 6  all-beef hot dog 
• 2.5 tablespoons sea salt 
• 0.3 cup cilantro leaves fresh finely chopped
• 0.3 cup mint leaves fresh finely chopped
• 4  garlic clove finely chopped
• 6 sheets hotdog buns 
• 0.8 cup water ()
• 1 cup juice of lemon fresh
• 2  optional: lemon with peel, seeded thinly sliced
• 1 tablespoon olive oil 
• 1.5 pounds onion halved thinly sliced
• 0.5 cup water 

Equipment

• bowl
• frying pan

Directions

1. Bring first 3 ingredients to boil inheavy large skillet over medium heat. Coverand simmer until lemons are tender, about12 minutes. Uncover; simmer until liquidthickens to syrup, about 8 minutes.
2. Transfersyrup to bowl and cool. Chop lemon slices;add to bowl.
3. Mix in herbs, oil, and garlic.
4. Heat oil in heavy large skilletover medium heat.
5. Add onions; sprinklewith salt and pepper. Cover; cook untilonions are golden, stirring often, about 25minutes.
6. Add 1/2 cup water and 1 tablespoonharissa. Simmer until water is absorbed, 4 to5 minutes.
7. Add more harissa, if desired.
8. Spread hummus on buns orcrosswise in strip on each lavash sheet. Topeach with grilled hot dog, then onions andrelish.
9. Roll up lavash, if using, and serve.
10. * A spicy North African red chile paste;available at some specialty foods stores andat Middle Eastern markets.
11. ** Available in the Asian foods section ofmany supermarkets and at Asian markets.