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1
Heat 1 tablespoon of the oil in a medium skillet over medium heat.
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2
Season the chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes.
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3
Transfer to a plate; let cool, then finely chop.
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4
Transfer the chicken and any juices to a large bowl.
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5
Set aside.
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6
Heat the remaining 3 tablespoons oil in the same skillet over medium heat.
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7
Add the onion; cook, stirring occasionally, until softened, about 4 minutes.
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8
Add the ginger, turmeric, and 1/2 teaspoon of the cinnamon; cook, stirring, until fragrant, about 1 minute.
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9
Stir 1/4 cup of the sugar into the mixture.
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10
Add the eggs; cook, stirring, until they are scrambled but still moist.
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11
Transfer to the bowl with the chicken.
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12
Stir in the raisins, if desired.
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13
Season with salt and pepper; let cool.
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14
In a food processor, pulse the nuts until finely ground.
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15
Transfer to a bowl; stir in the remaining 1/2 cup sugar and 1 teaspoon cinnamon.
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16
On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel.
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17
Lightly brush with melted butter; sprinkle with about one-sixth of the nut mixture.
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18
Lay another phyllo sheet on top; lightly brush with butter.
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19
Cut the stack lengthwise and then crosswise into thirds to make 9 equal rectangles.
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20
Working with one rectangle at a time, place 1 tablespoon chicken mixture 1 inch from the end of a short side, leaving a 1/2-inch border on the long sides.
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21
Fold 1/2 inch of the long sides over filling.
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22
Starting from the end with the filling, roll into a log.
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23
Repeat the process to make 54 logs.
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24
Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
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25
Freeze (uncovered) until firm, about 1 hour.
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26
Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
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27
To serve, preheat oven to 425F.
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28
Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes.
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29
Let cool slightly before dusting with sugar and cinnamon.
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30
Serve warm.
