adapted from the Gutsy Gourmet and the Armenian Kitchen
Yield: 4-6 servings
3 cloves garlic, chopped
6 Tbsp. butter
2 cups Greek yogurt
1 cup Feta cheese, crumbled (optional)
1 pound orrichetti or other small pasta that will hold the sauce
Salt and fresh ground pepper to taste
2 Tbsp fresh chopped parsley
Saute the garlic in butter. Do not brown. When the garlic is soft and translucent, add the yogurt slowly so that it does not curdle.
Add the feta cheese and stir to melt.
Boil the pasta in salted water following package directions. Drain and place in a serving bowl.
Pour the sauce over the freshly cooked and toss.
Sprinkle the top with the chopped fresh parsley and serve.
Note: There is not normally cheese in Surum. It is usually served with just the garlic-yogurt sauce. This recipe included Feta among the ingredients. If you decide to add the Feta, it is recommended that salt not be added as Feta is usually quite salty.