Monday, May 12, 2008


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.

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