Naadam, It is Pretty Much a Big Deel



I have no excuse for the tardiness of this blog post, I was just lazy. Naadam was almost two weeks ago, or maybe more, or maybe less. Needless to say the timing of it, as unable as I am to recall the exact time and day, is still vivid in my mind. From the Deels to the camping shortly after the three official days of Naadam, It was all I needed to perk my spirits just enough to make it through the bloody hell of training. As you can see from my pic above, I looked pretty awesome (pulled the white chick in a deel thing off pretty well thank you).

Now for a brief definition of Naadam:

Naddam is a three day long festival that celebrates the summer time. By three days, it really means, however long said family or person decides to celebrate and participate in Naadam-like activities (whatever that means, for us American PCTs it means staying out late and hanging out with family and each other). Also, during Naadam, from personal observation, drinking is also on the rise during Naadam, specifically Arral (alcoholic horse milk), so is eating Yummy Hoshur (some fellow PCTs got out of eating too many, others ate 12 or more) see recipe below. During the opening ceremony, there is a parade, for my Aimag (city), it was rather elaborate. This was followed by the sporting events (wrestling (only men), horse racing (children), and archery (again, it appears only men).

Shortly after the Naadam holiday was officially over, my family and I went camping. Really, this meant we visited family, ate food (such as a sheep’s heart) and delicious sheep cooked in stones (see picture). We aiso swam a bit and played a volleyball game that involved me, and my atheletic prowess almost getting murdered (jk, it was all fun… but really, a tad dangerous).


Now that you have heard about the awesome adventure that is Naadam (I could go on and on for days (please direct questions to the comment section).

NOW===== recipe for Hoshuur



1 bag of flour (no yeast)

2 tbs. of salt

1 clove of garlic to taste

1pnd. Beef or Mutton (ground)  

Rice or potatoes (cooked/mashed)

Veggies (carrot, cabbage) *optional

Cooking oil



1)      Combine flour, water and 1 tbs. salt to make a soft dumpling texture

2)      Let dough sit for appx. 10 min, covered by a bowl or in a tupper-wear

3)      Mix meat, veggies, rice, garlic and remaining salt in a bowl

4)      Roll dough into a long cylinder shape and cut inch sized pieces

5)      Roll each inch sized piece into a flat circle (not too thin)

6)      Spoon a bit of meat onto a dough circle

7)      Pinch the Hoshuur closed (leaving a bit of space at the end for air)

8)      Press each Hoshuur flat (do not be too aggressive)

9)      Fry till golden brown (be careful not to burn)



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