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Liberandos were treated to some local foods July 18 at the A’La Too Dining Facility. The menu consisted of food from Kyrgyzstan: plof (diced beef, carrots and rice), lagman (beef, vegetables and sauce over handmade noodles) and manty (beef and onion dumplings); Morocco: tagine chicken (chicken, onions, lemon and green olives) and tagine fish (catfish, vegetables and tomato paste); Italian: vegetarian garden pasta bake (carrots, peas, broccoli and pasta) and garlic cauliflower (cauliflower and garlic cream sauce); Ukrainian: borsch (beef, onions, peppers, carrots, cabbage, beets) and Russian: olivia salad (carrots, potatoes, sausage, peas, pickles) and beet salad (beets, garlic and walnuts). (Air Force photo by Staff Sgt. Les Waters)
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