1. In a bowl, combine turkey, garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, ginger, saffron, turmeric, and cinnamon sticks.

2. Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add turkey mixture and enough water to cover. Bring to a boil, then reduce heat, cover, and simmer 1 hour, 15 minutes.

3. Heat oil in a heavy-bottomed skillet over medium-high. Add almonds and cook, stirring frequently, until fragrant and toasted, about 6 minutes. Remove from heat; let cool completely. Stir in confectioners' sugar and ground cinnamon.

4. Transfer all turkey parts from stock to a plate with tongs, then stir lemon juice into stock. Beat eggs and whisk into stock. Bring to a boil, then reduce heat to a simmer and cook, whisking occasionally, until most of liquid has evaporated, 45 minutes to 1 hour. Remove and discard cinnamon sticks. Fold in parsley and cilantro. Remove and discard bones and skin from turkey; shred meat into bite-size pieces. Transfer to a bowl and stir in preserved lemon.

5. Preheat oven to 350 degrees. Brush a 10-by-2-inch round cake pan with some clarified butter. Working with one sheet at a time, place phyllo in pan, allowing edges to overhang all around. Add 6 to 8 more phyllo sheets, brushing each with clarified butter before adding next, in an overlapping circular pattern. Finish by brushing with more clarified butter.

6. Layer phyllo evenly with half of turkey mixture, then half of almond mixture and half of egg mixture. Repeat layering process with remaining turkey, almond, and egg mixtures. Fold phyllo overhang over filling to enclose.

7. One at a time, crumble 4 separate phyllo sheets into loose balls; place on top of pie. Lightly brush with clarified butter. Bake until heated through and phyllo is golden brown, 50 to 55 minutes.

8. Sprinkle pie with confectioners' sugar and ground cinnamon; serve immediately.