Keeping a Tradition Alive


Liat Berger

Liat Berger serves her family the same special Friday evening dinner her mother served her. It is a way to keep a tradition alive.

By Joe O’Donnell
Photography by Beau Gustafson
Liat Berger grew up in Israel and moved to the U.S. with her husband, Amit. The family first settled in Maryland and then moved almost three years ago, to Birmingham where Amit is the vice president and general manager of the Diamonds Direct location on Highway 280. The couple has three daughters, Lynn, 12, Lielle, 8, and Leia, 4.
“I decided to share this recipe because this is a dish that my mom used to make every Friday for dinner. I love it because it is a healthy and easy to make meal. A traditional Moroccan dish, it has a lot of flavors and vegetables.”
Liat is keeping that tradition alive by making this same dish for her own family each Friday evening for the Shabbat meal following services.

Liat’s Shabbat Dinner
Ingredient list:
5 pieces of Salmon or Tilapia filets

Liat's Shabbat Dinner

3 Carrots
1 Red pepper
7 Garlic cloves
1 Bunch of cilantro
2 Cans of chickpeas
Oil, salt, paprika
Add oil to the bottom of pan, then add the carrots, red pepper, chickpeas and garlic. Lay the fish fillets on top of the vegetables. Chop the cilantro and sprinkle heavily on top of the fish. Add salt and paprika to all ingredients in the pan. Add 1 and a half cups of water to the pan and let it come to a boil, then let cook for 25 minutes on low flame. If you would like to make it with a touch of spice, you  can add 1 or 2 hot peppers.

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