Glossary O
Osh is another name of Plov, the Uzbekistan's version of Pilav. Osh is the flagship of Uzbek cookery. It consists mainly of fried and boiled meat, onions, carrots and rice; with raisins, barberries, chickpeas, or fruit added for variation. Uzbek men pride themselves on their ability to prepare the most unique and sumptuous Osh. The Oshpaz, or master chef, often cooks Osh over an open flame, sometimes serving up to thousands of people from a single cauldron on holidays or occasions such as weddings. It certainly takes years of practice with no room for failure to prepare Osh, at times, containing up to 100 kilograms of rice.
It is very hard to cook just a cup of rice and to cook 100 kilos of rice is much, much harder. It really takes a "Master" to cook Osh.
Otak means Offal, specifically the brain of animals which is use for food.
In the Philippines, Utak ng Baboy (Pork's Brain) is often made into an egg omelette. I have not tried eating "utak" yet, I think this is one healthy food as the old Filipinos said which I will never try to eat. But my eldest sister said it is very delicious and in earlier times when my mother cooks "utak", she is the first on the table. She likes to try everything exotic, from Balut, Utak, Oyster.