Difference between revisions of "Zafrig"
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# Serve in large soup bowls and have plenty of [[French bread]] on hand. | # Serve in large soup bowls and have plenty of [[French bread]] on hand. | ||
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes]] |
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[[Category:Vegetarian Main Dish Recipes]] | [[Category:Vegetarian Main Dish Recipes]] | ||
[[Category:Vegetarian Side Dish Recipes]] | [[Category:Vegetarian Side Dish Recipes]] | ||
[[Category:Yellow onion Recipes]] | [[Category:Yellow onion Recipes]] | ||
Revision as of 17:08, 11 April 2012
File:1006203540.jpg
Paprika
Description
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.
- 1 batch
Ingredients
- ⅓ cup lard or oil
- ½ large yellow onion
- ⅓ cup flour
- 1 tbsp paprika
Directions
- Melt ⅓ to ½ 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 ⅓ to ½ 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.
