To make the fried onions: Slice the onions thinly (by hand or with a mandoline), making sure slices are the same size so they’ll cook evenly. Put ¼ cup oil in a large skillet and heat until shimmering. Add the onions, and sauté them for 8 to 10 minutes, until they lose most of their moisture.
Heat a pot of oil to 350° and set up a tray lined with paper towels. With a slotted spoon, transfer a few onion slices at a time from the skillet to the pot (do not overcrowd), frying until lightly browned. Remove with a slotted spoon and place on the towel-lined tray. Sprinkle with salt and then place in a very low oven overnight or in a 200° warming drawer for an hour.
If you don’t want to do this multi-stepped process, Chef Mica recommends skipping the sauté stage and deep-frying them a bit longer. Or just caramelize them in a skillet for about 30 minutes.
To make the majadra (lentils and rice): Fill a small saucepan with cold water, add lentils, bring to a boil, and turn heat down to a simmer. Cook until lentils are tender, about 25 minutes. Drain and then rinse in cold water.
Measure the spices, salt, and sugar into a small bowl. Pour the oil into a medium pot and heat it until it shimmers. Add the spice mixture and sauté, stirring frequently, for 1–2 minutes: It should bubble without burning. Add the rice, stirring to coat each grain, then sauté for a few more minutes, stirring constantly until the rice turns opaque. Pour 2¼ cups of hot or boiling water into the pot and add the lentils. Bring to a boil, turn down the heat to a simmer, then cover the pot tightly and cook for 13 to 15 minutes. When done, turn off the heat, fluff rice with a fork, cover again, and allow the rice to steam for another 10 minutes. Remove lid and fluff again before serving.
To make the kefta: Preheat the oven to 350°F. Chop the mint, parsley, and onion by hand and then mix together with the lamb, garlic, spices, and pine nuts. Shape onto a metal skewer, if desired, or into a sausage shape. Cook for 5 minutes in the oven on a tray, and then finish on the grill, on a grill pan, or in a skillet until all sides are browned.
To make the tahini-yogurt sauce: Combine yogurt, tahini, garlic, lemon juice, salt, and pepper in a bowl. Let stand for 15 minutes for flavors to meld. Taste and adjust with salt and lemon juice as needed.
To plate: Place a layer of majadra in a shallow bowl. Place two lamb kefta on top. Liberally drizzle with about ¼ cup tahini-yogurt sauce, then top with a handful of fried onions.