JAKARTA - Saudi Arabia's Hajj Organizing Officers (PPIH) ensure that the consumption of Indonesian pilgrims during the peak phase of the Hajj in Arafah Muzdalifah Mina (Armuzna) is in accordance with Indonesian flavors including ready-to-eat catfish, chicken rendang, meat rendang, sumur, fish sugar, green beans porridge, red beans, and black density.
"We have just conducted a meal test with Masyariq for the consumption services of Hajj pilgrims while in Masyair, Arafah Muzdalifah Mina. We feel the taste of the food to be served," said Director General of Hajj and Umrah Hilman Latief, at the Masyariq Office, Mecca, as reported by ANTARA, Monday, June 19.
We saw that there were rice and side dishes, there were rendang, fish, catfish levy, and so on. There is also peanut porridge and other breakfast menus. This is the type of food that will be served while they are in the community," said Hilman.
The archipelago menu dish which will be served to Indonesian pilgrims when the peak of the hajj is prepared by Masyariq or Muassasah and ensures the taste and quality of the food by conducting a trial of food (mealtest).
The food menu that is tested for taste is ready-to-eat food to make it easier when services and food flavors are also maintained in Armina.
The ready-to-eat side dishes, he said, will be combined with white rice packaged in boxes (boks) and pilgrims will also get fruits and mineral water as they got at the Mecca hotel.
Hilman said, this ready-to-eat menu is an Indonesian product, where the public office as a partner of the Ministry of Religion cooperates with companies in Indonesia in the process of providing it.
"We are slowly and continue to be enthusiastic about communicating with our partners in Saudi so that they start to use Indonesian products more. This is the community working with companies in Indonesia to use Indonesian products. We have encouraged other than taste, products are also from Indonesia," he said.
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Meanwhile, the Chairperson of the PPIH of Saudi Arabia who is also the Director of Foreign Hajj Services, Subhan Cholid, explained that while in Armuzna, Indonesian pilgrims will get 15 meals and there are two types of food given, namely: ready-to-eat food and cooked food in kitchens in Arafah and Mina.
The ready-to-eat menu is given to pilgrims at certain times. First, lunch on 8 Zulhijah. This coincides with the movement of pilgrims from Mecca to Arafah, so that once the congregation arrives, food is immediately available.
Second, lunch on 9 Zulhijjah (at the peak of wukuf) so that pilgrims are not busy by queuing for food and with ready-to-eat food, congregational consumption can be distributed early.
Third, dinner on 9 Zulhijah, when the congregation will start moving towards Muzdalifah.
Fourth, breakfast on 10 Zulhijah, when the congregation has just arrived in Mina. This is also intended so that once the congregation arrives in Mina, there is food.
Fifth, lunch at the time of congregation will leave Mina, both at 12 Zulhijah for Nafar Awal and 13 Zulhijah for Nafar Tsani.
"Outside of those hours, food in Armuzna will be served regularly in the form of dishes cooked in kitchens in Arafah and Mina," he said.
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