During the Hajj Peak, Indonesian Pilgrims to be Served with Authentic Indonesian Cuisine

During the Hajj peak, Indonesian pilgrims will be served with authentic Indonesian cuisine. The Ministry of Hajj and Umrah (Kemenhaj) has ensured that the logistics for food supplies for Indonesian pilgrims during the peak of the 1447 H/2026 Hajj are well-managed. Pilgrims will receive 15 portions of ready-to-eat meals with authentic Indonesian flavors during this crucial period.

This assurance was conveyed by the Director General of Hajj Economic Ecosystem Development at Kemenhaj, Jaenal Effendi, after a coordination meeting with all catering service providers in Mecca, Saudi Arabia, on Friday evening (May 15th) local time.

“From the kitchens, the ready-to-eat meals will be distributed to all hotels. Hopefully, this will run smoothly so that our pilgrims can perform their worship in peace,” said Jaenal to the Hajj Media Center (MCH) team in Mecca.

To anticipate congestion, Kemenhaj is conducting strict monitoring and scheduling food supplies from the kitchens in Mecca on the 7th, 8th, and 13th of Dzulhijjah 1447 H (or corresponding to May 24th, 25th, and 30th, 2026). The distribution process to the hotels of Indonesian pilgrims is targeted to begin on the 6th of Dzulhijjah or May 23rd, 2026.

“These [meals provided by the catering companies] are ready and will be distributed,” Jaenal emphasized.

To maintain stamina and alleviate pilgrims’ longing for their homeland, Kemenhaj ensures that all menus retain authentic Indonesian flavors. Some of the featured dishes include rendang and various egg dishes. These local flavors are ensured because Kemenhaj directly controls the supply of raw materials and requires the involvement of Indonesian cooks in the kitchens in Mecca.

Jaenal explained that there are three main indicators that have been successfully met by the catering companies: Indonesian flavors that meet standards, appropriate and nutritious portion sizes, and timely delivery to the hotels.

As the first year of Hajj organization under the command of Kemenhaj, the ministry is committed to conducting periodic and professional monitoring and evaluation on the ground.

Timeline of Food Supply for Indonesian Pilgrims during the Hajj Peak:

May 23rd (6th Dzulhijjah): Ready-to-eat meals begin to be distributed to pilgrim hotels.

May 24th-25th (7th-8th Dzulhijjah): Food supplies from the Mecca kitchens are delivered.

May 25th afternoon - May 30th morning (8th-13th Dzulhijjah): Pilgrims move to Armuzna (Arafah, Muzdalifah, Mina). Food supply is diverted and provided by the Syarikah (Rakeen Mashariq and Albait Guest).

May 30th (13th Dzulhijjah): Pilgrims return to hotels, and food supply is resumed by the Mecca kitchens.