Stuffed Dried Zucchini Rings | Gaziantep-Style Beef and Bulgur Filling

Open the rings one at a time, remove their strings, and rinse off the dust under running water. Soak them in warm water, comfortable to the touch and not hot enough to burn your finger. Place a plate on top to keep them submerged. After 25–30 minutes, the rings should be soft enough to bend between your fingers without cracking; this is inactive soaking time, so prepare the filling while they soak.

Finely chop the onion, sprinkle half the salt over it, and squeeze it in your palm to release its juice; the onion juice moistens the bulgur from the inside. Add the ground beef, rinsed and drained fine bulgur, tomato paste, two-thirds of the olive oil, dried mint, red pepper flakes, black pepper, and the remaining salt. Knead by hand for about 5 minutes; the filling is ready when it holds together in a ball in your palm.

Lift the softened rings out of the water and gently squeeze them in your palm to drain. Open each ring with your thumb, add some filling, and leave one-third empty; the bulgur expands as it cooks, and an overfilled ring splits at the seam. Arrange the filled rings on a tray with the openings facing up.

In a bowl, mix the water, pomegranate molasses, and butter, then pour the mixture over the stuffed rings; the water should come about one finger-width above them. Cover the pot and bring it to a boil, then lower the heat and simmer for 40 minutes, until only occasional bubbles break the surface. They are ready when the liquid has reduced, oil rises to the top, and a fork easily cuts through the edge of one ring. Remove from the heat and let rest, covered, for 10 minutes.