{
    "success": true,
    "data": {
        "id": 1715348,
        "msgid": "story-from-the-marmara-catering-kitchen-in-madinah-that-has-served-indonesian-hajj-pilgrims-for-25-years-1777824714",
        "date": "2026-05-03 20:55:46",
        "title": "Story from the Marmara Catering Kitchen in Madinah That Has Served Indonesian Hajj Pilgrims for 25 Years",
        "author": "Jessi Carina",
        "source": "KOMPAS",
        "tags": "",
        "topic": "Social Policy",
        "summary": "The Indonesian government partners with 23 catering kitchens in the Holy Land to serve its Hajj pilgrims, including the Marmara Shallal Istanbul facility in Madinah, which has catered to Indonesian pilgrims for over 25 years. This kitchen prioritises authentic Indonesian flavours by importing spices from Indonesia and employing local chefs, while adhering to government-specified portion sizes and undergoing rigorous meal testing to ensure quality and compliance. The initiative underscores Indonesia's commitment to providing culturally appropriate and nutritious meals to thousands of pilgrims during their stay from 22 April to 6 May 2026.",
        "content": "<p>The government has partnered with 23 catering kitchens to serve\nIndonesian Hajj pilgrims in the Holy Land. One of them is Marmara\nShallal Istanbul.<\/p>\n<p>The kitchen, located in Al-Hadra, Madinah, Saudi Arabia, is claimed\nto have served Indonesian Hajj pilgrims for 25 years. Indonesian tastes\nand preferences are a priority for them.<\/p>\n<p>\u201cOur kitchen has been around longer, serving (Indonesian pilgrims)\nfor more than 25 years,\u201d said Chef of the Marmara Shallal kitchen,\nHamdani, when met in Madinah on Sunday (3\/5\/2026).<\/p>\n<p>Hamdani revealed that ingredients such as spices are brought directly\nfrom Indonesia. To ensure the taste of the food, the Marmara kitchen\ncollaborates with chefs and assistants from Indonesia.<\/p>\n<p>This kitchen serves thousands of Indonesian Hajj pilgrims. They are\nspread across several hotels such as Jiwar Al Madinah, Baraa Taibah,\nMiraj Taibah, and Elaf Taibah.<\/p>\n<p>The pilgrims served are those from the first wave who arrived in\nMadinah from 22 April 2026 until 6 May 2026.<\/p>\n<p>Hamdani explained that the food presentation for Indonesian Hajj\npilgrims still refers to the gramme standards set by the Indonesian\ngovernment.<\/p>\n<p>The gramme portion of rice or carbohydrates consumed by Hajj pilgrims\nis 170 grammes.<\/p>\n<p>Not only the gramme standards, but taste is also a priority in\nserving the pilgrims\u2019 meals. The variety of Indonesian dishes served\nincludes green chilli tuna and balado eggplant.<\/p>\n<p>\u201cWe even provide tempeh for Indonesian pilgrims,\u201d he said.<\/p>\n<p>Previously, the Head of Consumption at the Madinah Work Area, Indri\nHapsari, revealed that food distributed to Indonesian Hajj pilgrims must\nfirst go through a meal testing process.<\/p>\n<p>Food samples will be sent to officers in the work area for\nexamination.<\/p>\n<p>\u201cMeal tests are conducted three times a day, for breakfast, lunch,\nand dinner. This is crucial to ensure that what the pilgrims receive is\nappropriate and meets standards,\u201d she said.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/story-from-the-marmara-catering-kitchen-in-madinah-that-has-served-indonesian-hajj-pilgrims-for-25-years-1777824714",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}