Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Zafrig

Yield: 1 Batch

Ingredients and directions for this recipe

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

See also:
Previous recipe Zaccarini (italian Sugar Cookies)
Next recipe Zahtar

Or try one of these recipes:
Club Spinach
Gulab Jamun (rose Sweets)