“Cyno’s specialty. The golden grains of rice have been piled up like a most remarkable hill. As you scoop out a chunk and place the fragrant meat into your mouth, an impulse you cannot name rises within your chest — a desire to whip out your Genius Invokation deck and duel!”
The Duel Soul dish is created by cooking using Cyno. For the flavors I wanted to reference some of the Yu-Gi-Oh motifs by creating an Egyptian inspired recipe. I took inspiration from stuffed squab and reversed it so that the bulgur wheat is on the outside and the meat on the inside. Squab is a bit difficult to find so I substituted chicken and used a blend of warm spices to try and capture the flavors of the dish.
Feel free to substitute the bulgur wheat for a sticky rice. You can opt for a closer look to the in game art by adding saffron or turmeric to the water while the rice or bulgur wheat is boiling in order to distribute the color.
Duel Soul
Ingredients
Bulgur Wheat
- 1 c bulgur wheat
- 3 c water
- 1 tsp salt
Hummus
- 1 can garbanzo beans drained
- 3 tbsp lemon juice
- ½ tsp salt
Spiced Chicken
- 2 chicken breasts
- ½ tsp allspice
- ½ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp cardamom
- ⅛ tsp black pepper
- 2 tbsp oil
- 3 tbsp dried currants
- ¼ c water
Instructions
For the Bulgur wheat
- In a pot over medium heat, bring the water and salt to a boil.
- Add bulgur wheat to boiling water and reduce heat to a simmer. Cover and cook for 10-15 minutes or until bulgur wheat is cooked through.
Hummus
- In a food processor, place the drained chickpeas, salt, and lemon juice. Blend until smooth. Set aside.
Spiced Chicken
- In a small bowl, combine the water and currants. Set aside.
- In a small bowl, combine the allspice, salt, cinnamon, cardamom, black pepper.
- Cut chicken breasts into cubes, toss with the spice mix.
- In a skill heat oil over medium-high heat. Sauté the chicken until browned and cooked through so no pink remains.
To assemble the dish (optional)
- Line a pyramid mold with plastic wrap. Line inside with cooked bulgur wheat until walls are about ¼-inch thick.
- Line the bulgur wheat with a thin layer of hummus.
- Fill with cooked chicken and drained currants. If needed, chop the chicken into smaller sections to fit the mold.
- Add a small amount of hummus to the chicken and then pack more bulgur wheat to close the pyramid.
- Allow the mold to cool in the refrigerator for an hour.
- Remove from refrigerator and carefully unmold the pyramid.
- To make the design on the sides, pipe the hummus into the desired shapes.
Notes
- The pyramid mold is optional, you can serve the cooked chicken and drained currants over the cooked bulgur wheat.
- To make the bulgur wheat yellow, you can add a small amount of turmeric while the water is boiling.