In a thick-bottomed pan, bring the broth to a boil. Add the ksinohondros, stir well, and reduce the heat. Simmer, stirring every now and then, until the porridge is smooth and thick; this will take 6 to 15 minutes, or possibly longer, depending on the crumb size. Taste and add salt, if needed.
Drizzle with olive oil and sprinkle with Maraş pepper and the feta, if you like.