Zafrig
Recipe Description
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.* 1 batch
Ingredients
- ? cup lard or oil
- ½ large yellow onion
- ? cup flour
- 1 tbsp paprika
- Melt ? 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 ? 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 article uses material from the "Zafrig" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
