Difference between revisions of "Zafrig"
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* 1 tbsp [[paprika]] | * 1 tbsp [[paprika]] | ||
| − | == | + | == Procedures == |
# Melt ⅓ to ½ cup [[lard]] (or use [[oil]] or like quantity) over medium heat. | # 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. | # Cut half of a large [[yellow onion]] into small pieces and simmer in the [[lard]] until transparent. | ||
Latest revision as of 18:06, 26 June 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
Procedures
- 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.
