Place the sliced red onion in a bowl with the lemon juice, red wine vinegar, sumac, sugar and salt. Mix well and leave to soften for at least 20 minutes. Drain thoroughly before serving.

Add the drained roasted peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic, olive oil, cumin, smoked paprika and salt to a food processor. Pulse until combined but still slightly textured. The sauce should be thick enough to stay in the roll. Add a few more breadcrumbs if it is too loose.

Blend the feta, Greek yoghurt, lemon juice and olive oil until smooth and creamy. Season with black pepper. Refrigerate until required.

Mix the Greek yoghurt with the grated garlic, lemon juice and salt. Cover and chill until serving.

Slice the aubergine lengthways into thin strips. Brush lightly with olive oil and cook on a hot griddle or under a hot grill for 2–3 minutes on each side, until tender and visibly charred. Cut into manageable strips for the hot dogs.

Cook the skin-on fries according to the manufacturer’s instructions until golden and crisp. Mix the sumac, lemon zest and parsley together, then toss through the hot fries with salt immediately before serving.

Grill or griddle the Chilli Beef Frankfurters according to the product instructions, turning regularly until evenly browned and piping hot throughout. Avoid excessive heat that could split the casing.

Split the rolls without cutting completely through. Toast the cut surfaces briefly on the griddle or under the grill until lightly golden.

Spread or pipe a line of whipped feta into each roll, followed by a thin layer of muhammara. Add one Chilli Beef Frankfurter to each roll.

Spoon small amounts of additional muhammara along the sausage. Arrange the drained sumac onions and charred aubergine on either side. Finish with pomegranate seeds, pistachios, parsley, mint and a light dusting of sumac.

Serve each Istanbul Fire Dog immediately with sumac-lemon fries and a small pot of garlic yoghurt.