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Description Edit

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 Edit

Directions Edit

  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.

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