Mouth-watering Turkish dishes that vegetarians will like

Mücver are zucchini fritters with feta cheese, onion and dill. This is one of those dishes where you can make massive portions, so the first few Mücver are devoured right off the rack but as people get full you can wait until they cool down, and some people actually think that mücver is a dish best served cold. İmambayıldı (the dish's name means literally 'the imam fainted') is essentially a large flat eggplant stuffed with all kinds of yummy goodies and drenched in olive oil. The name supposedly comes from an imam, whose wife told him that she'd used all the olive oil for just one dish and he fainted first at the cost of this one dish, and then after trying it he fainted again at how delicious it was! Lentil Köfte, or lentil balls, are made using cooked red lentils and bulgur to form balls and then stuffed with herbs and spices. Different recipes call for rice, onions, currants, and pine nuts, and it's often eaten around a piece of lettuce, cabbage, or vine leaves. Veggies can be thrown in as well, like peppers, zucchini, tomatoes or eggplants. Kısır is a very similar dish to Tabbouleh salad. It's a bulgur-based salad made with tomato paste, finely diced tomatoes, parsely and garlic. It's a very common food in the regions of Osmaniye, Adana, Mersin, Antalya, Karaman, Konya, Gaziantep, Kilis and Antakya, despite those regions being known often for their meat dishes. It's served often for celebratory occasions and always with a cup of Turkish tea as well. Vine leaves are usually stuffed using rice, onions, currants and pine nuts. As rolling out the stuffed vine leaves can be difficult, it's often a rite of passage for children or a bonding experience as all the family gets together and stuffs their food together before devouring the delicious food en masse.