Use a better recipe. Paula Wolfert’s is very good
I’ll look her up. Dori Greenspan is a household name. I didn’t expect her to lead me astray.
Looking forward to hearing about your next attempt with B’stilla.
Had no idea ground cinnamon can get slimy until @BierMonk pointed it out - good to know!
I found a post at the cooking stack exchange explaining that the high amount of water soluble fiber content in ground Cassia/Chinese cinnamon creates sludge, but it doesn’t happen with ground Ceylon cinnamon.
I’m certain I have cassia as it is more affordable. I still have the phyllo in my freezer. Just a matter of time!
Also using Cinnamon Stick you end up with a much nicer color from the Saffron, Turmeric and Herbs (I add the Herbs after the Filling is cooked)