This is identical to the recipe for Pastilla in Joan Nathan's Jewish Holiday Cooking. I mention that be3cause your instructions say to add parsley with the onions, but in the ingredients you never mention parsley. I just used the amount specified in Joan Nathan's recipe, 1 cup chopped fresh parsley, and it was very tasty. I followed your/her instructions to reduce the sauce to 1.5 cups before adding the eggs, and I think I either didn't have enough sauce or cooked it too dry, bec the pastilla was dryer this time than the times I have made it in the past. Of well, still a 5 star recipe.