• Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then into ¼-inch-thick strips. Cut the strips into ¼-inch-thick pieces.
• Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
• Strip the parsley leaves from the stems; coarsely chop the leaves.
• Zest and juice the lemon.

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the cauliflower “rice” and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes.
Transfer the cauliflower to a medium bowl. Add the cucumbers, red peppers, and parsley and toss gently. Add the lemon zest and juice and 1 to 2 tablespoons oil. Season to taste with salt and pepper and toss gently to coat.

• Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
• Coarsely chop the cilantro.

In a medium bowl, combine the ground lamb, cilantro, and baharat. Season generously with salt and pepper and mix gently until just combined. Using wet hands, shape the lamb mixture into patties about ½ inch thick.
In a large frying or grill pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the lamb patties and cook until browned, 3 to 4 minutes per side for medium.

Transfer the lamb patties to individual plates, dollop with half the tahini dressing, and sprinkle with as much Marash chile as you like. Serve the cauliflower tabbouleh and the remaining dressing on the side.

Chef’s Tip For the tenderest patties, in Step 3, be careful not to overwork the meat. If you’re comfortable with the idea, use your hands to mix everything as gently as possible. To test the seasoning of the raw meat, cook a small portion for sampling before forming the patties.