On November 1, in celebration of World Vegan Day, Gabo—a vegan kitchen that has revolutionized the food scene in Amed (Diyarbakır)—reflects on its decade-long journey. Initially established in 2015 as the region’s first vegetarian café, it has since evolved into a fully vegan kitchen, challenging the culinary norms steeped in a culture of meat-centric dishes. This article highlights Gabo’s impact on the community, the philosophy behind its formation, and the significant shift in local eating habits it has inspired.
Article Subheadings
- Gabo’s Journey to Veganism: A Culinary Evolution
- Overcoming Cultural Barriers in Amed
- Crafting Memory Through Vegan Cuisine
- Ethical Practices: The Foundation of Gabo’s Menu
- Looking Ahead: Future Aspirations for Gabo
Gabo’s Journey to Veganism: A Culinary Evolution
Gabo opened its doors in 2015 as the first vegetarian café in Amed. The founders, led by (Cahit Şahin), recognized a gap in the market for vegan and vegetarian options in a city where meat-based dishes dominated the culinary landscape. The initial idea sparked from simple necessity: after frequently cooking for a vegan friend and joking about the potential for a vegan café, they decided to turn their joking into reality. In less than a year, Gabo welcomed its first guests, defying early skepticism about its viability in a city renowned for its meat-centric food culture.
The café’s evolution into the city’s first and only vegan kitchen marked a significant shift. From offering a mix of vegetarian and vegan options, Gabo transitioned to a fully plant-based menu after identifying the need to eliminate animal products altogether. This decision was a reflection not only of the owners’ and staff’s changing perceptions but also a key milestone in Gabo’s journey.
Significantly, the COVID-19 pandemic presented a unique milestone for Gabo. As lockdowns enforced a reevaluation of food consumption habits, many individuals began cooking at home, fostering a deeper connection with their food. Gabo used this moment to reflect on its menu, allowing it to cater better to the growing interest in home-cooked meals. This evolving relationship between Gabo and its patrons highlighted how deeply food connects us with our past, our community, and even our ecological responsibilities.
Overcoming Cultural Barriers in Amed
Despite Amed’s historical attachment to meat, Gabo has been able to carve a unique space for itself by focusing on culinary dialogue rather than confrontation. When referring to local perceptions of food, (Cahit Şahin) noted that when discussing food, meat typically takes center stage, demonstrating the challenge of introducing a new narrative. Gabo did not set out to impose a foreign concept of veganism but instead sought to engage the community through familiar tastes and memories.
The café introduces traditional dishes in a whole new light, showcasing how its menu is not merely a substitute for meat-based meals but rather a revival of forgotten flavors. Dishes like stuffed vegetables and lentil soup are rooted in Amed’s cultural heritage. By stirring curiosity rather than disgust, Gabo cleverly invited meat-eaters and non-vegans to re-examine their narratives around food, presenting vibrant dishes that reflect the diversity of local cuisine. It became a dialogue rather than a contentious debate, where both Gabo and the community collectively explored what it means to eat vegan in a region steeped in a rich culinary history.
Of course, the journey hasn’t been free from challenges. Finding local suppliers willing to provide vegan ingredients sometimes proved difficult. Additionally, the team faced mockery from skeptics wary of a plant-based kitchen in a meat-dominated culture. Yet, the steady curiosity from the locals turned into solidarity, with Amed starting to embrace Gabo’s philosophy and culinary offerings, albeit at its own pace.
Crafting Memory Through Vegan Cuisine
At Gabo, the ethos surrounding food extends far beyond mere sustenance; it’s a matter of remembering. The kitchen staff view each dish as a storyteller, echoing voices of the past through culinary traditions. For example, when the team prepares a dish involving chickpeas or dried eggplant, they find themselves transported back to memories of family kitchens and grandmother recipes. This intimate connection with food fosters a cultural continuity, redefining what it means to share a meal.
As they veganize traditional dishes, respect for the essence of the original taste and story remains paramount. The team ensures each ingredient serves both a functional and emotional role. Gabo’s version of keledoş—traditionally made with meat—replaces animal products while preserving the dish’s deeper meanings and communal heritage. Rather than simply excluding meat, Gabo aims to remind diners of traditional practices where meals were created out of resourcefulness and creativity, especially in impoverished conditions.
The embodiment of this approach manifests in various dishes prepared at Gabo. For instance, the creation of dolma dish, rooted in the local tradition of frugality, is revived in its true essence as a “meal made from nothing.” In doing so, Gabo acts as a custodian of history, reminding the community of its intrinsic culinary roots.
Ethical Practices: The Foundation of Gabo’s Menu
Gabo’s commitment to ethical practices underlines its menu decisions and operational strategies. The owners believe that a kitchen must go beyond the preservation of culinary justice; it must encompass a broader concept of justice that is not solitary to human interest but also embraces environmental sustainability and labor equity. Thus, every ingredient sourced or meal served is processed through an ethical lens.
First and foremost is the principle of seasonality. The menu shifts biannually to align with the availability of local produce, reducing the ecological footprint associated with out-of-season ingredients. By ensuring that dishes change with the seasons, Gabo ennobles the local ecosystem by honoring its rhythms and cycles.
This approach is complemented by a strong commitment to local sourcing. Gabo incorporates local grains, pulses, and produce from nearby farms, building not just a kitchen but a community bound by shared resources. By eliminating long supply chains, Gabo enhances the connection between diners and local food systems, generating direct economic support for local farmers and producers.
Moreover, principles of fair labor are threaded into Gabo’s operational practices. The kitchen operates with a flat organizational structure, encouraging every voice to contribute to decision-making processes. This egalitarian approach fosters a team dynamic devoid of traditional hierarchies where both men and women take equal responsibility for different roles in service and kitchen management.
Accessibility is another crucial tenet underlying the café’s pricing strategy, emphasizing that veganism should not be perceived as elitist. By offering meals that are affordable, Gabo dismantles stereotypical notions that associate veganism with luxury. Ensuring that the average diner can engage with vegan cuisine without financial strain is vital to their mission.
Looking Ahead: Future Aspirations for Gabo
As Gabo prepares for its relocation to a new space, expectations from regular patrons and first-timers alike rise with palpable excitement. The move, described as less of a renewal and more of an extension of Gabo’s identity, comes after ten fulfilling years in the Ofis neighborhood. (Cahit Şahin) emphasizes that the new establishment will maintain the beloved essence while introducing fresh elements to enrich the dining experience.
The signature “Gabo shade of mustard yellow” is expected to adorn the new venue, interspersed with earthy tones and crafted details that embody the spirit of Gabo. Regulars can anticipate some surprises on the menu—new, seasonal, and slightly experimental dishes that carry the comfort of home cooking.
Visitors can expect a familiar warmth to greet them upon entering. Alongside pots of steaming soup, the renewed harmony of space will invite convivial gatherings, both for longstanding fans and newcomers to the Gabo experience.
Key Points
| No. | Key Points |
| 1 | Gabo started as a vegetarian café in 2015 and transformed into a fully vegan kitchen. |
| 2 | Gabo emphasizes communal culinary history, honoring traditional flavors and memories. |
| 3 | The café’s success hinges on ensuring ethical, seasonal, and local sourcing with fair labor practices. |
| 4 | Accessibility in pricing promotes veganism as a viable option for all members of the community. |
| 5 | Gabo’s upcoming relocation aims to carry its essence while evolving the dining experience. |
Summary
Gabo’s ten-year journey in Amed embodies more than just a shift to vegan cuisine; it is a transformative narrative that celebrates inclusivity, community consciousness, and ecological responsibility. This unique establishment stands as a testament to how cultural barriers can be navigated with creativity and resilience. As it gears up for a new chapter, Gabo not only promises a revitalized dining experience but also continues to inspire reflections on food, ethics, and community ties.
Frequently Asked Questions
Question: What led to the transformation of Gabo from a vegetarian café to a fully vegan kitchen?
Gabo’s transition was driven by the desire to fill a notable gap in Amed’s food scene. With a growing awareness of plant-based eating and the owners’ evolving dietary choices, the menu shifted towards complete vegan offerings, aligning with the café’s foundational ethics.
Question: How does Gabo define its principles of fairness in labor?
Gabo is committed to fair labor practices characterized by a non-hierarchical kitchen structure. This means all staff members participate equally in decision-making and share responsibilities, creating a collaborative and supportive environment.
Question: What impact has Gabo had on the local community regarding veganism?
Gabo has stimulated interest in vegan cuisine by integrating familiar flavors into its menu and engaging with the local culture. This approach has helped reshape perceptions of plant-based eating, fostering curiosity and acceptance within the community.
