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  • Serves: 1 Batch


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Category: Sauces

 Ingredients List

  • 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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