This is an old-time rural favorite that makes use of the pumpkin-like gourds that grow in the farming villages of the Gaza district. It should be thick enough to be scooped up with warm bread, though if you add a few more cups of liquid the same recipe also makes a splendid soup.

You will have to add more or less salt depending on the sweetness of the squash you use. Add it gradually, tasting as you go.