Recipe information
Yield
makes 54
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Season the chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer the chicken and any juices to a large bowl. Set aside.
Step 2
Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 4 minutes. Add the ginger, turmeric, and 1/2 teaspoon of the cinnamon; cook, stirring, until fragrant, about 1 minute.
Step 3
Stir 1/4 cup of the sugar into the mixture. Add the eggs; cook, stirring, until they are scrambled but still moist. Transfer to the bowl with the chicken. Stir in the raisins, if desired. Season with salt and pepper; let cool.
Step 4
In a food processor, pulse the nuts until finely ground. Transfer to a bowl; stir in the remaining 1/2 cup sugar and 1 teaspoon cinnamon.
Step 5
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. Lightly brush with melted butter; sprinkle with about one-sixth of the nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise and then crosswise into thirds to make 9 equal rectangles.
Step 6
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. Fold 1/2 inch of the long sides over filling. Starting from the end with the filling, roll into a log. Repeat the process to make 54 logs. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
Step 7
Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
Step 8
To serve, preheat oven to 425°F. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.
