{"id":1501,"date":"2020-07-14T22:02:02","date_gmt":"2020-07-14T20:02:02","guid":{"rendered":"https:\/\/4passionfood.com\/?page_id=1501"},"modified":"2026-07-04T14:16:33","modified_gmt":"2026-07-04T13:16:33","slug":"about-dalila-food-storyteller-4passionfood","status":"publish","type":"page","link":"https:\/\/4passionfood.com\/en\/about-dalila-food-storyteller-4passionfood\/","title":{"rendered":"The story behind 4PassionFood :"},"content":{"rendered":"
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Dalila<\/h3>\n\n\n\n

FOOD STORYTELLER <\/h6>\n\n\n\n
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I believe that recipes are more than instructions – they\u2019re our heritage, they\u2019re our stories, and they\u2019re meant to be lived in the kitchen, not just read.<\/p>\n\n\n\n

Here\u2019s my story : <\/h3>\n\n\n\n

Before all of this, and before even starting a family, I had a different life. A law university graduate went on to earn a Master\u2019s degree in Insurance Law. I worked in the insurance industry in Morocco for several years. It was a meaningful chapter, but my heart was elsewhere. In the kitchen. A dream since I was a teenager.<\/p>\n\n\n\n

So when my twin boys were born, I made a promise : the kitchen would be theirs too. Since they were little, they\u2019ve cooked alongside me \u2014 tagines, cookies, decorated cakes\u2026. Now they\u2019re 10, and I watch them understand something that took me years to figure out : that food is how we pass ourselves on to the next generation. And that\u2019s priceless.<\/p>\n\n\n\n

I also have a secret weapon \u2014 my husband, who also shares the same passion for food. He\u2019s the one who drags me to new restaurants, finds the hidden gems, and plants the seed for my next recipe idea \u2014 then sits down to be the first to taste it.<\/p>\n\n\n\n

These moments \u2014 cooking with my boys, discovering the world through food with my husband \u2014 are what led me here. But to be honest, the story doesn\u2019t start there. It starts much earlier.<\/p>\n\n\n\n

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The beginning : <\/em>My lovely country \u201cMorocco\u201d<\/h3>\n\n\n\n

Long before Dubai, long before I ever tied on an apron for my own children, there were two kitchens that shaped everything : my grandmother\u2019s and my parents\u2019.<\/p>\n\n\n\n

Morocco isn\u2019t just where I\u2019m from \u2014 it\u2019s a history, a culture, a tradition carried through generations. It\u2019s the country whose fashion, the Moroccan Caftan, is admired around the world, and whose cuisine has been ranked among the very best on earth. But what most people don\u2019t realise is that Morocco isn\u2019t one cuisine \u2014 it\u2019s many. Travel from north to south, east to west, and you\u2019ll find true signature plates, each one telling a story.<\/p>\n\n\n\n

I grew up in a home built on two very different culinary loves. My dad was a devoted lover of Moroccan cuisine \u2014 he was our tagine<\/a> man, and the undisputed king of the barbecue and the fish. I miss his stories, jokes, I miss him every single day since he left us in 2012. My mom, who had lived in France as a young woman, brought that world into our kitchen too. Her pineapple upside down cake is my favourite, and her gratins live in my memory right alongside her Moroccan specialty \u201cLham Mhammer\u201d and her Slilou<\/a>, which is, I\u2019ll say it without hesitation, still the best I\u2019ve ever tasted.<\/p>\n\n\n\n

That’s where it really started. Long before Dubai. Long before this blog. In two kitchens, between a Moroccan tagine and a french cake, I learned that food carries people, places, and love.<\/p>\n\n\n\n

Ten Years in Dubai<\/h3>\n\n\n\n
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I didn\u2019t fully understand what that being Moroccan meant until I left Morocco and spent ten years in Dubai.<\/p>\n\n\n\n

Living in an emirate with over 100 nationalities changed how I see food entirely. I stopped thinking of cuisine as mine or theirs \u2014 I started seeing it as ours. Food became universal language. A bridge between worlds.<\/p>\n\n\n\n

I watched Moroccan spices like Ras El Hanout sit beside Indian Garam Masala. I tasted Middle Eastern ingredients mixed with Asian techniques. Like \u201cBeef Tantanmen\u201d at Mitsu – Ya, a Ramen soup with a tahini base, it\u2019s wonderful. My favourite until today. <\/p>\n\n\n\n

Dubai taught me that food is how we connect to each other.<\/p>\n\n\n\n

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Then came London<\/em><\/h3>\n\n\n\n

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Where I found the same magic all over again – a multicultural city where chefs from everywhere bring their food and their stories. Kiln in Soho. Bao with their impossible aubergines (seriously, how can an aubergine be THAT delicious ?). Imad\u2019s kitchen with authentic Syrian cuisine that even King Charles visited. Michelin starred restaurants next to hole-in-the-wall treasures. <\/p>\n\n\n\n

All of it confirmed the same truth : when people cook with respect for their ingredients and respect for each other, magic happens.<\/p>\n\n\n\n

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Our Monthly Adventures<\/em><\/h3>\n\n\n\n

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Now, every month, my family and I pick a new culinary destination. Japan. Mexico. Spain. Lebanon. And Greece – a country that holds a special place in my heart because it reminded me of home. It reminded me of my grandmother.<\/p>\n\n\n\n

In Greece, I understood something I\u2019d been searching for years : the most beautiful cuisines aren\u2019t complicated. They\u2019re rooted in \u201csimplicity and respect for the seasons\u201d. Whether it\u2019s Greece or Morocco, Spain or Lebanon, these cuisines speak the same language – just in different dialects.<\/p>\n\n\n\n

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Why <\/em>4PassionFood<\/h3>\n\n\n\n

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This blog is the sum of that whole journey \u2014 every place I\u2019ve called home, every meal shared along the way. That\u2019s why 4PassionFood exists.<\/p>\n\n\n\n

On 4PassionFood<\/strong>, you won\u2019t find basic tutorials or generic recipes. What you will find are \u201cp\u00e9pite recipes<\/strong>\u201d \u2014 culinary gems worth your time, your ingredients, and your full attention. Recipes that transport you. Recipes that make you want to gather the people you love around a table. <\/p>\n\n\n\n

And I want to make sure you can actually cook them. Every recipe comes with clear, step by step instructions so you feel confident recreating stunning dishes from the world\u2019s best chefs \u2014 from Ottolenghi to Christophe Felder \u2014 right in your own kitchen.<\/p>\n\n\n\n

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My promise to you : <\/h4>\n\n\n\n

Every recipe here has been tested, tasted, and loved by my family. Every one carries a story worth knowing. So let\u2019s cook something meaningful together.<\/p>\n\n\n\n

\u2014 Dalila<\/em><\/strong><\/h5>\n\n\n\n
Because food is how we stay connected.<\/strong><\/em><\/h6>\n\n\n\n

Start with my favourite recipes :<\/p>\n\n\n\n

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Almond Briwat : a taste of my childhood <\/h6>\n<\/div>\n\n\n\n
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Shortbread Cookies : the recipe I make with my boys<\/h6>\n<\/div>\n\n\n\n
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Amarena Cherry Ice Cream : chef – level, home -easy<\/h6>\n<\/div>\n<\/div>\n\n\n\n

Don\u2019t forget to join my newsletter \u2014 Get recipes & stories delivered straight to you every week. <\/p>\n\n\n\n

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