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1
In a food processor finely grind together almonds, sugar, and cinnamon.
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2
Mince garlic.
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3
Chop cilantro and mint.
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4
Chop enough onion to measure 1 1/2 cups.
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5
In a large saucepan bring broth to a boil and remove pan from heat.
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6
Stir in saffron and steep 10 minutes.
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7
Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through.
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8
In a large sieve set over a bowl drain turkey mixture and return drained cooking liquid to pan.
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9
Transfer turkey mixture to a large bowl.
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10
Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes.
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11
Transfer 1/4 cup liquid to a small bowl and reserve.
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12
Reduce heat to moderate and add whites in a stream to liquid remaining in pan, whisking.
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13
Cook mixture, whisking, until whites are opaque, about 2 minutes.
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14
Add egg mixture to turkey mixture and stir until combined.
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15
In a non-stick skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden.
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16
Add ras el hanout, flour, gingerroot, and garlic and cook, stirring constantly, 1 minute.
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17
Add reserved cooking liquid and boil, stirring and scraping up brown bits, 1 minute.
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18
Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well.
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19
Cool filling completely.
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20
Filling may be made 1 day ahead and chilled, covered.
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21
Preheat oven to 350F.
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22
Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel.
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23
Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over.
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24
Sprinkle bottom with 2 teaspoons almond sugar and 1 tablespoon bread crumbs.
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25
Repeat layering 2 more times, arranging each phyllo sheet in a different position to create an even overhang all around.
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26
Top with remaining phyllo sheet and spoon filling evenly into shell.
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27
Sprinkle filling with 2 teaspoons almond sugar and carefully fold overhanging phyllo over top of filling to enclose it completely (phyllo will be very brittle; dont worry if it breaks).
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28
Sprinkle remaining almond sugar over top.
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29
Bake pie in lower third of oven 25 minutes (top will be golden brown in places).
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30
Dust pie with confectioners' sugar and cinnamon and serve immediately.
