Put some water, boiled einkorn wheat and chickpeas into the same pot so that all wheat and chickpeas are covered with water, then boil for 30-40 minutes.
While the einkorn wheat and chickpeas are boiling, chop dry apricots, apple, dates (peel them and remove their seeds), orange and orange peels into small pieces.
In the last 5-10 minutes of boiling process, add a few slices of lemon and milk in order for the ashura to have a light brown color and flavor.
Then add chopped fruits (in step 2). After cooling for a short while, add honey.
Let it cool.
After it has cooled down and become thicker, add chopped fig pieces, a few hazelnuts, pomegranate seeds and cinnamon to decorate.
