Moroccan Bstilla

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1. 1Step 1: In a large saucepan over medium heat, heat the oil.
2. 2Step 2: Saute onion until golden (6-8 min).
3. 3Step 3: Add chicken, parsley, cilantro, turmeric, saffron, water, ginger, and cinnamon.
4. 4Step 4: Cover and cook until the chicken is tender (20-25 min).
5. 5Step 5: Transfer chicken to a bowl or plate and set aside to cool. Let the sauce continue to simmer in the pan and add the beaten eggs, salt, pepper, and sugar.
6. 6Step 6: Stir constantly until the eggs are gently scrambled.
7. 7Step 7: Shred the chicken and add it to the egg mixture.
8. 8Step 8: Set aside.
9. 9Step 9: In a blender or food processor, coarsely grind the almonds and mix with sugar and cinnamon. Set aside.
10. 10Step 10: Preheat the oven to 425 degrees F.
11. 11Step 11: Remove 12 sheets of phyllo from the package and re-wrap the remaining phyllo in its original wrap. Refrigerate for future use.
12. 12Step 12: Stack the 12 sheets on a work surface and cover with a damp towel.
13. 13Step 13: Spread a little butter on a pizza pan or baking sheet.
14. 14Step 14: Layer 3 sheets of phyllo, lightly spraying each layer with butter.
15. 15Step 15: Sprinkle the 3rd sheet evenly with 1/2 of the almond mixture.
16. 16Step 16: Layer and butter 3 more sheets.
17. 17Step 17: Spread the chicken mixture evenly over the top, leaving a 1.5 inch border of phyllo.
18. 18Step 18: Fold over the edges to partially cover the chicken mixture.
19. 19Step 19: Layer and butter 3 more sheets over the chicken, sprinkling the remaining almond mixture evenly over the top.
20. 20Step 20: Layer and butter the last 3 sheets of phyllo over the almond mixture.
21. 21Step 21: Tuck the edges of the last 6 sheets under the bstilla as you would a bed sheet (at this point, I take another baking sheet and place it on top, then flip it over and seal the last 6 sheets of phyllo from bottom to top).
22. 22Step 22: Bake the bstilla until golden brown (20-25 min).
23. 23Step 23: Place the powdered sugar in a fine-meshed sieve. Tap the sides of the sieve to cover the surface of the bstilla lightly and evenly with sugar.
24. 24Step 24: Using thumb and forefinger, sprinkle ground cinnamon over the top (most people make patterns, I just lightly dust it).
25. 25Step 25: Serve immediately, before pastry becomes soggy.