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.

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As seen in

ACMCentral Market

Uz Gözleme✺Uz Gözleme✺Uz Gözleme✺Uz Gözleme✺

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 Edition

Vol. 01

four honest reasons

Why Uz Gözleme

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

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

(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

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

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.

what's on the plate

The menu

Sliced beef gözleme with lemon and chilli sauce — fresh off the plate
Beef Gözleme

Tender marinated minced beef, fresh spinach and a blend of tasty cheeses, folded into handmade Turkish pastry and grilled until golden.

Veggie Plus gözleme with spinach, capsicum, olives and lemon — bright, generous, proper
Veggie Plus

Fresh spinach, mushrooms, roasted capsicum, Kalamata olives and melted cheese, wrapped and grilled fresh in front of you.

Mushroom and cheese gözleme served with lemon — simple things, done well
Mushroom & Cheese

Fresh sliced mushrooms with a rich blend of three cheeses, sealed inside our handmade pastry and cooked crisp at the edges.

Sliced sucuk, mushroom and cheese gözleme served with lemon — smoky, melty, golden
Sucuk Gözleme

Authentic Turkish sucuk sausage, mushrooms and melted cheese, folded into our handmade pastry and grilled until crisp and golden.

Vegetarian Meat

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

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 cheese

squeeze 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.

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.

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.

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.

no stock photos here

Our work

Gözleme cut into wedges on a plate with lemon and chilli sauce at a night market — Friday night, Munno Para

The Uz Gözleme trailer parked at sunset in Adelaide's northern suburbs — Her home, when she's parked

Close-up of spiced beef and spinach inside a freshly grilled gözleme — Beef, spinach, three cheeses

A hand holding a plate of gözleme on the grass at an Adelaide market — Eat it standing up. It's better.

Golden blistered gözleme pastry fresh off the hot plate — Blisters mean the plate was hot enough

Side view of the Uz Gözleme food trailer with the full menu board — The whole menu, painted on

Plate of spiced beef and spinach gözleme wedges with a lemon wedge, handed out of the truck window — Spiced beef, straight off the plate

Veggie plus gözleme with spinach, capsicum and olives, served on a plate with lemon — Veggie plus, olives and all

The yellow Uz Gözleme trailer serving a queue of customers at an Adelaide market — Saturday queue, and it keeps moving

Two gözleme blistering on the hot griddle inside the truck — On the plate, mid-blister

A plate of spiced beef gözleme held up at the truck window with the market crowd behind — Lunch rush, out the window

Veggie plus gözleme on a plate held in front of the red Uz Gözleme trailer — Veggie plus, in front of her

A plate of veggie gözleme with lemon held up outside a venue in Adelaide — Catering run, plate first

real words from the window

Five stars, from Adelaide

Google reviews

Tina BrooksReview from Google
Edited 6 months ago
“Turkish Sausage was very nice. Friendly service. Made to order. Fast.”
Verified Google reviewOpen ↗

Luke BennieReview from Google
6 months ago
“Kebabs were insane! Friendly customer service. Highly recommend these delicious kebabs.”
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Fish TankReview from Google
7 months ago
“Fabulous!!! Incredibly fresh & great service. A wonderful addition to Virginia.”
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Crystal GoldingReview from Google
7 months ago
“Hands down the best Lamb Yiros I've ever had! Absolute perfection. It's about time we got a quality yiros in Virginia. Well done guys.”
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Tarek El-YoussefReview from Google
7 months ago
“Amazing service and awesome food, backed with a family friendly environment. Perfect for the whole family to enjoy!!!!!”
Verified Google reviewOpen ↗

See all reviews on Google

weddings, birthdays, work sites

Book us for
your event

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

Call 0423 614 463 Email us

Turkish gözleme,off a hot platein Adelaide.

As seen in

Why Uz Gözleme

Fresh, same morning

grandmother (grandmother)Anneanne's recipe

Every crowd eats

Rolled in front of your guests

The menu

Beef Gözleme

Veggie Plus

Mushroom & Cheese

Sucuk Gözleme

Eight years,one recipe