Zafrig
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Lard or oil |
| ½ | large | Yellow onion |
| ⅓ | cup | Flour |
| 1 | tablespoon | Paprika |
Directions
Melt ⅓ to ½ cup lard (or use oil or like quantity) over medium heat. Cut half of a large yellow onion into small pieces and simmer in the lard until transparent. Add ⅓ to ½ cup flour and stir constantly until flour is dark brown. Add 1 tablespoon paprika; stir into paste and pour the paste over the Cuspajs (recipe separate).
Serve in large soup bowls and have plenty of French bread on hand.
This is a meatless main course, serve at least once a week in Jugoslavia. The Zafrig is also used in boiled pinto beans with smoked ham hocks.
"Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias