Harissa-Onion Dogs with Preserved-Lemon 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', '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)**', '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']
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.
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.
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.
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