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Zafrig

Yield: 1 Batch

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

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More