Story from the Marmara Catering Kitchen in Madinah That Has Served Indonesian Hajj Pilgrims for 25 Years

The government has partnered with 23 catering kitchens to serve Indonesian Hajj pilgrims in the Holy Land. One of them is Marmara Shallal Istanbul.

The kitchen, located in Al-Hadra, Madinah, Saudi Arabia, is claimed to have served Indonesian Hajj pilgrims for 25 years. Indonesian tastes and preferences are a priority for them.

“Our kitchen has been around longer, serving (Indonesian pilgrims) for more than 25 years,” said Chef of the Marmara Shallal kitchen, Hamdani, when met in Madinah on Sunday (3/5/2026).

Hamdani revealed that ingredients such as spices are brought directly from Indonesia. To ensure the taste of the food, the Marmara kitchen collaborates with chefs and assistants from Indonesia.

This kitchen serves thousands of Indonesian Hajj pilgrims. They are spread across several hotels such as Jiwar Al Madinah, Baraa Taibah, Miraj Taibah, and Elaf Taibah.

The pilgrims served are those from the first wave who arrived in Madinah from 22 April 2026 until 6 May 2026.

Hamdani explained that the food presentation for Indonesian Hajj pilgrims still refers to the gramme standards set by the Indonesian government.

The gramme portion of rice or carbohydrates consumed by Hajj pilgrims is 170 grammes.

Not only the gramme standards, but taste is also a priority in serving the pilgrims’ meals. The variety of Indonesian dishes served includes green chilli tuna and balado eggplant.

“We even provide tempeh for Indonesian pilgrims,” he said.

Previously, the Head of Consumption at the Madinah Work Area, Indri Hapsari, revealed that food distributed to Indonesian Hajj pilgrims must first go through a meal testing process.

Food samples will be sent to officers in the work area for examination.

“Meal tests are conducted three times a day, for breakfast, lunch, and dinner. This is crucial to ensure that what the pilgrims receive is appropriate and meets standards,” she said.