Ksinohondros or Kishk Porridge

• 6 cups (1.4 L) broth or water
• ½ to ⅔ cup (60 to 75

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.