Smelt with cucumber tarator and spelt

Grate the cucumbers on a fine grater, mix with crushed garlic, finely chopped dill, a pinch of salt, pepper, and sour cream.

Salt and pepper the fillet of smelt and fry on both sides in olive oil.

Pour water into the bulgur to about a finger's depth, add a pinch of salt to the pot and simmer for twenty minutes. Then remove from heat, cover with a lid and let it sit for ten minutes. Place the fish on a plate, top with a mixture of cucumbers and sour cream, and sprinkle with bulgur and pink pepper if you like its tangy taste.