Zafrig
- 1/3 c Lard or oil
- 1/2 lg Yellow onion
- 1/3 c Flour
- 1 tb Paprika
Melt 1/3 to 1/2 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 1/3 to 1/2 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
Cut half of a large yellow onion into small pieces and simmer in the lard
until transparent. Add 1/3 to 1/2 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
