UzGözleme
0466 236 926
A plate of hand-rolled Uz Gözleme with a lemon wedge and chilli sauce, held up at an Adelaide market

hand rolled, never pre-made —

Turkish gözleme,
off a hot plate
in Adelaide.

Book us for your eventSee the menu

Markets Thursday to Sunday. Catering the rest of the week.

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Anneanne Tarifi✺Anneanne Tarifi✺Anneanne Tarifi✺Anneanne Tarifi✺

grandma's recipe, not ours

Every gözleme starts the way (grandmother)anneanne made it.

Black and white photograph of a grandmother rolling a large sheet of gözleme dough
the original kitchen ↗

Dough was never measured in our family. It was felt.

My grandmother rolled hers thin enough to see light through it, folded over soft feta and wild greens, onto a griddle older than most things around it.

That griddle made it to Adelaide. Nothing else changed: same rest, same fold, same hand-stretch no rolling pin could copy.

She never called it catering. She called it feeding people. That's still what this is.

Est. AdelaideThe Original Recipe EditionVol. 01

four honest reasons

Why Uz Gözleme

Fresh spinach, herbs, spring onions and cheese ready for gözleme

01

Fresh, same morning

We shop Adelaide the way any family kitchen does. Greens that still snap, cheese from locals we know by name, dough mixed on site. If it isn't fresh, it doesn't go in the fold.

Traditional gözleme filling spread by hand over freshly rolled dough

02

(grandmother)Anneanne's recipe

The dough, the fold, the heat on the griddle — exactly the way my grandmother did it in her kitchen. Nothing modernised, nothing rushed. One recipe, unchanged since day one.

Fresh spinach and cheese gözleme cut and ready to share

03

Every crowd eats

Veggie plus, simply cheese, spiced beef, sucuk. Vegetarians, meat lovers, kids, the fussy uncle — there is a fold for every plate at the table, and halal through all of it.

Gözleme prepared by hand in front of guests

04

Rolled in front of your guests

From Adelaide markets to weddings, worksites and festivals, the griddle sets up where your people are. Every gözleme is rolled to order, out in the open, while they watch.

Mattarello infarinato

A rolling pin fits in a suitcase. A country doesn't.

Australia immigration arrival stamp

I'm Abdurashid. I came to Australia as a boy, out of Uzbekistan — food already in our blood, hospitality never taught, just there.

I brought little. A rolling pin. A dream too big for the suitcase it rode in.

In 2018, that dream got small enough to hold: one griddle, one folding table, at the Adelaide markets.

That's where Uz Gözleme began. Not in a kitchen. In a suitcase.

Abdurashid Tojiboev — founder, Uz Gözleme

Close-up of gözleme cut into wedges showing spiced beef, spinach and melted cheesesqueeze the lemon. all of it.

how we got here

Eight years,
one recipe

2018

A folding table and a rolling pin

I came to Australia from Uzbekistan, grew up in Adelaide, and started Uz Gözleme as a small family-run pop-up at fresh food markets. One hot plate, a lot of nerve, and whoever was hungry.

2018 — A folding table and a rolling pin

2020

Word got around

No marketing budget, just good people and a hot plate. Customers came back, brought friends, and the queue started stretching past the next stall. That's when I knew it could be something.

2020 — Word got around

2023

The trailer became the business

The little pop-up grew into an established business. We built a loyal following, hired help, and the yellow truck became a regular sight at markets across Adelaide.

2023 — The trailer became the business

2026

New hands, same dough

After years of growing it, I decided it was the right time to hand Uz Gözleme over to new owners. Proud of how far it came from that small pop-up, and happy to see the name and story continue.

2026 — New hands, same dough

what people say at the window

Word of mouth

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Booked them for our engagement at Glenelg. They rolled 140 gözleme in front of the guests and the queue never stopped moving. My aunties are still talking about the sucuk one.

Reyhan — Glenelg

I've eaten gözleme in Istanbul and this is closer than anything I've had here. The spinach and cheese with a lemon squeeze, on a cold morning at Wayville. Perfect.

Tom — Wayville market

We had them on site for a 60-person crew lunch. Set up at 11, everyone fed by 12:15, no fuss, no mess left behind. Rebooked for next quarter.

Danielle — Regency Park

My kids won't eat vegetables. They ate the veggie plus one and asked for another. I don't know what he does with the capsicum but it works.

Sam — Semaphore

Turned up ten minutes before close and he still made it fresh instead of handing me something warmed up. That's the whole review.

Ahmet — Munno Para

weddings, birthdays, work sites

Book us for
your event

We roll on site, in front of your guests, from 40 people up to about 300. Tell me the date, the address and roughly how many are coming and I'll call you back the same day.

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