RRI.CO.ID, Jakarta - The Indonesian Ministry of Hajj and Umrah has highlighted the vital contribution of Indonesian chefs in ensuring authentic flavors and high-quality meals for pilgrims during the Hajj season.

Director General for Development of Hajj Economic Ecosystem at the ministry, Jaenal Effendi, said many catering providers in Saudi Arabia now employ Indonesian cooks to prepare traditional dishes that resonate with pilgrims.

“Alhamdulillah, kitchens in Saudi are very welcoming. Most of them have Indonesian chefs, and in some cases, half of the workforce comes from Indonesia,” Jaenal said after a meeting with catering service providers in Makkah on Friday night, May 15, 2026, as quoted by Antara.

Currently, around 51 kitchens in Makkah are working together to meet pilgrims’ dietary needs. These facilities comply not only with Indonesian regulatory standards but also with the Saudi Food and Drug Authority (SFDA) requirements.

Jaenal emphasized that the absorption of skilled Indonesian workers into Saudi kitchens represents a positive achievement, aligning with the government’s vision of building a broader Hajj economic ecosystem.

“The goal of creating this ecosystem -- where new job opportunities are absorbed in Saudi -- is being realized effectively,” he noted.

Through the expertise of Indonesian chefs, pilgrims are assured of ready-to-eat meals with familiar flavors, such as rendang, helping them feel closer to home.

The presence of these dishes is expected to ease homesickness and allow pilgrims to perform their religious obligations with greater comfort and peace of mind.

This initiative reflects Indonesia’s broader strategy of combining cultural authenticity with economic opportunity, ensuring that the Hajj experience is not only spiritually fulfilling but also supported by quality services that carry the taste of home. ***