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These crescent-shaped pastries are one of the national Latvian dishes that appear in numerous varieties throughout the country. When prepared with yeast, they are traditionally larger in size and served as a snack. The smaller versions, usually made with a thin, buttery pastry, are intended to be eaten alongside various hearty soups. Nevertheless, all of the varieties are filled with flavorsome mixtures of onions, minced meat, bacon, cabbage, or creamy cottage cheese.
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