Ingredients (Serves 6)
1 medium sized gourd
½ kg cubed meat
1 cup chickpeas
½ cup plain butter
3 tablespoons tomato paste 
2 teaspoons granulated sugar
1.5 teaspoons lemon salt Salt

Preparation
Chickpeas placed in water overnight are boiled in a pot until they soften. When the oil in the pot is heated, the cubed meat is mixed with finely chopped red pepper and turned pink. Tomato paste is added to the meat and the roasting process is continued. When the oil and tomato paste are roasted, boiled chickpeas are added and four glasses of water are added and left to boil. On the other hand, the shells of the water squash are peeled and the seeds are removed, the diced squash is added to the boiling dish. When the squash softens and reaches the cooking consistency, salt, sugar and lemon salt are added. When it has a sour taste, the dish is taken off the heat and eaten with rice pilaf, palm meatballs and fresh green pepper. It is the food of the summer months.

*The name given to vine squash in Urfa.

Source: Flavor from Tandoor / Lütfiye AKALIN