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1
Melt 2 tablespoons butter in a large skillet over medium heat.
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2
Add the onion and saute until soft and translucent, about 10 minutes.
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3
Add the chicken and sprinkle with the ginger, turmeric, 1 teaspoon of the cinnamon, and salt and pepper to taste.
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4
Stir in the parsley and almonds.
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5
Beat the chicken broth and eggs until well blended and pour into a small saucepan.
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6
Cook, stirring constantly, until the consistency resembles soft scrambled eggs.
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7
Stir into the chicken mixture to bind.
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8
This is the bestilla mixture.
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9
Preheat oven to 350F.
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10
Cut the sheets of phyllo dough crosswise into fifths.
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11
Lay 1 strip down and brush the top with melted butter.
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12
Cover the remaining dough with a slightly dampened kitchen towel to keep it from drying out.
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13
Combine the granulated sugar and remaining 3 teaspoons cinnamon and sprinkle a little evenly over the buttered strip.
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14
Top with another phyllo strip and brush it with butter.
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15
Place a heaping teaspoon of the bestilla mixture in the center of the strip about 1/2 inch from the base.
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16
Fold a comer across the filling and continue to fold, as if you were folding a flag, until the strip is all folded into a neat triangle.
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17
Brush both sides with melted butter and place on a baking sheet.
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18
Repeat with the remaining phyllo, cinnamon sugar, and bestilla mixture (see Note, below).
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19
Bake until golden, about 30 minutes.
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20
Remove from the oven and let cool 5 minutes.
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21
Arrange on serving platters and dust the tops with sifted confectioners sugar.
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22
Serve immediately.
