Yogurt-based stews are more common in northern and eastern parts of Palestine and the greater Levant, but they are also made in Gaza, especially in spring. The stew goes by many names depending on region, including laban umo and shakreeya. Ideally, the yogurt should be left out overnight to sour slightly. Do not use yogurt with thickeners such as carrageenan or gelatin, or it will separate upon cooking.