Title: Zafrig
Categories: Sauce Croatian
Yield: 1 Batch

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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