Zafrig

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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

1. Melt ⅓ to ½ cup lard (or use oil or like quantity) over medium heat.
2. Cut half of a large yellow onion into small pieces and simmer in the lard until transparent.
3. Add ⅓ to ½ cup flour and stir constantly until flour is dark brown.
4. Add 1 tablespoon paprika; stir into paste and pour the paste over the Cuspajs (recipe separate).
5. Serve in large soup bowls and have plenty of French bread on hand.