Step 1In a medium, heavy-bottom pot, cook the onions in the olive oil over medium heat until they start to turn a deep brown, about 45 minutes, stirring frequently.
Step 2Stir in the garlic and thyme and cook just until aromatic, 1 to 2 minutes.
Step 3Add the tomatoes and water and bring to a gentle simmer. Cook until the tomatoes soften completely and begin to break apart, about 45 minutes, stirring occasionally. Remove from heat and cool slightly.
Step 4Puree the tomato mixture in a blender until smooth. (Be careful not to fill the blender more than 1/3 of the way or steam may force the liquid to fly out of the blender. And always cover the lid with a towel when blending hot liquids to prevent splashes and spills.)
Step 5Season to taste with salt and keep in a warm place until ready to serve.
Step 1Place the rice in a small bowl and soak in enough water to cover for 30 minutes. Drain well and set aside.
Step 2While the rice is soaking, bring a small saucepan of water to boil. Add the macaroni and cook just to al dente, about 7 minutes (this will vary depending on the brand and type of pasta). Drain and set aside.
Step 3Rinse the lentils, then drain and set aside.
Step 4In a medium, heavy-bottom pot with a lid, cook the onions in 2 tablespoons oil and clarified butter over medium-high heat just until they start to caramelize, 8 to 10 minutes, stirring frequently.
Step 5Stir in the rice and lentils and toast for 5 minutes, stirring frequently. Add the cumin and 1 teaspoon salt and toast an additional 1 to 2 minutes.
Step 6Stir in the broth, loosely cover with the lid and bring to a simmer over high heat. Reduce the heat and gently simmer, covered, steaming the rice and lentils until they're tender but firm, about 8 minutes. Remove the lid and continue to cook until remaining liquid is dissolved and the rice mix begins to crackle and toast on the bottom of the pan, stirring occasionally, 5 to 7 minutes. Remove from heat and set aside.
Step 7Combine the butter, remaining tablespoon oil, harissa and a pinch of salt in a small saute pan over medium heat. Add the pasta and cook, stirring frequently, until the pasta is lightly toasted, about 5 minutes. Remove from heat and stir into the rice mixture.
Step 8If serving immediately, place the kushary in a bowl and serve with a side of roasted tomato sauce to pour over the top. Otherwise, pour the kushary out onto a pan and spread in a thin layer to cool before storing.