Saffron-Infused Kugel with Raisins and Almonds

By AislePrompt Editorial · ·

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Baked noodle kugel rich with fragrant saffron, sweet raisins, and crunchy almonds for a celebratory Hanukkah dessert. This Middle Eastern Hanukkah recipe, ready in about 75 minutes, pairs wide egg noodles, unsalted butter, and whole milk for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 8 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease a 9x13-inch baking dish with 1 tbsp melted butter. Bring a large pot of salted water to a boil and cook 12 oz wide egg noodles for 6 minutes until just tender, then drain.
  2. Step 2: While noodles cook, warm 2 cups whole milk in a small saucepan over low heat. Remove from heat and add 1/4 tsp saffron threads, allowing them to steep for 10 minutes to release color and aroma.
  3. Step 3: In a large mixing bowl, whisk 4 large eggs, 1/2 cup granulated sugar, 1 cup sour cream, 1 tsp vanilla extract, and 1/2 tsp salt until smooth.
  4. Step 4: Stir in the saffron-infused milk and 4 tbsp melted butter into the egg mixture.
  5. Step 5: Add the drained noodles, 1/2 cup golden raisins, and 1/3 cup sliced almonds, folding gently to combine.
  6. Step 6: Pour the mixture into the prepared baking dish and sprinkle an additional 2 tbsp sliced almonds on top.
  7. Step 7: Bake for 50-55 minutes until the kugel is set and the top is lightly golden.
  8. Step 8: Let kugel cool for 15 minutes before slicing and serving warm or at room temperature.

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