Gourmet Harissa-Onion Hot Dogs With Preserved Lemon Relish Recipe

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Gourmet Harissa-Onion Hot Dogs With Preserved Lemon Relish
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Ingredients:

Directions:

  1. Relish:.
  2. 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 and cool. Chop lemon slices; add to bowl. Mix in herbs, oil, and garlic.
  3. Onions:.
  4. 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 tablespooon harissa (or sambal). Simmer until water is absorbed, 4 to 5 minutes. Add more harissa, if desired.
  5. Hot Dogs:.
  6. Spread hummus on buns or crosswise in strip on each hot dog bun. Top with eah with grilled hot dog, then onions and relish. Roll up hot dog bun and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.26 Kcal (545 kJ)
Calories from fat 82.89 Kcal
% Daily Value*
Total Fat 9.21g 14%
Sodium 2205.98mg 92%
Potassium 206.85mg 4%
Total Carbs 11.18g 4%
Sugars 4.38g 18%
Dietary Fiber 2.51g 10%
Protein 1g 2%
Vitamin C 22.8mg 38%
Vitamin A 0.4mg 12%
Iron 44.4mg 247%
Calcium 42.5mg 4%
Amount Per 100 g
Calories 83.06 Kcal (348 kJ)
Calories from fat 52.86 Kcal
% Daily Value*
Total Fat 5.87g 14%
Sodium 1406.7mg 92%
Potassium 131.9mg 4%
Total Carbs 7.13g 4%
Sugars 2.79g 18%
Dietary Fiber 1.6g 10%
Protein 0.64g 2%
Vitamin C 14.5mg 38%
Vitamin A 0.2mg 12%
Iron 28.3mg 247%
Calcium 27.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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