In a small pot, combine bulgur, 1 cup water, ¼ tsp turmeric, and ½ tsp salt (2 cups water, ½ tsp turmeric, and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.

Turn off heat. Drain off any excess water from bulgur and fluff with a fork. Season with salt and pepper.

Keep covered until ready to serve.

While bulgur cooks, adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim and halve zucchini lengthwise; scoop out seeds with a spoon and discard. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces. Finely chop mint.

Rub zucchini halves all over with a drizzle of olive oil; season with salt and pepper. Arrange, cut sides down, on a baking sheet. (For 4 servings, divide zucchini between two baking sheets; roast on top and middle racks.)

Roast on top rack until browned and tender, 15-20 minutes.

While zucchini roasts, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, curry powder, half the garlic, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes (If there’s excess grease in your pan, carefully pour it out).

While beef cooks, in a medium bowl, combine tomato, mint, half the sumac (all for 4 servings), remaining garlic, a large drizzle of olive oil, salt, and pepper.

Transfer bulgur to pan with beef; toss to combine.

Divide roasted zucchini between plates; fill with beef and bulgur. Top with tzatziki, tomato-mint salad, and as much hot sauce as you like. Serve.