Description[]
This is a paste made of onions and flour, eaten frequently in Yugoslavia.
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
- Pour the paste over the Cuspajs.
Notes[]
- Serve in large soup bowls and have plenty of French bread on hand. This is a meatless main course, served at least once a week in Jugoslavia.
- The Zafrig is also used in boiled pinto beans with smoked ham hocks.