Hojjat al-Islam Navvab Visits Kitchens in Medina, Advises Preparation of Quality Food and Special Attention to Health

According to the Hajj Information Base, the Iranian staff and cooks of two kitchens "Dakhil" and "Zain" in Medina today Thursday (Khordad 10) were hosted by Hojjat al-Islam Seyed Abdolfattah Navvab, head of the Iranian pilgrims and Seyed Abbas Hosseini, head of the Hajj and Pilgrimage Organization, as well as a number of officials and those involved in the Hajj 1403 operation.

Hojjat al-Islam Navvab and Head of Hajj and Pilgrimage Organization while visiting the process of food preparation and cooking addressed the Iranian forces active in the Zain kitchen and said, "You should be grateful to God for the success that is rooted in your sincerity and commitment to this service."

"Among those who have your job as food producers, there are thousands of people who wish they could be present in the land of revelation so that they could serve as servants to the pilgrims of the Prophet's shrine in Medina," he added.

The Supreme Leader's representative in Hajj and Pilgrimage Affairs advised the staff of the central kitchens in Medina who are responsible for cooking food for Iranian pilgrims, to consider the pilgrims' suggestions according to their experience and ask them to increase the quality of food in accordance with Enjoy the Iranian taste.

He further stated that nutrition and procurement officials are also obliged to prepare good ingredients so that "you can use them in the best way in cooking meals".

Pointing out that the work of "you dear ones in the kitchens is not evident", the head of the Iranian pilgrims addressed the kitchen staff of Zain and said, "You are serving the pilgrims of the house of God and the shrine of the Prophet (PBUH) and God will reward you. In addition, act in such a way that when you return, you will not miss a worthy servant in Medina and Mecca."

According to this report, the reception of the officials of the delegation of the Supreme Leader and Hajj and Pilgrimage in the area of ​​the central kitchens was accompanied by the sound of greetings by the staff and the reading of a poem.

Hojjat al-Islam Navvab and Head of Hajj and Pilgrimage Organization while wishing God strength to Iranian workers and cooks from different departments of "Dakhil" kitchen, including preparation of meat and chicken, they visited the storage and cold storage of protein materials and were informed about its activities with the explanations of Ras0ul Barin, supervisor of the field of nutrition and logistics.

On the sidelines of this visit, Barin stated that in Medina two kitchens "Dakhil" and "Zain" which will be named "Badr" and "Ohod" kitchens in the future, 27 people serve the pilgrims. "The feature of working in the kitchens of Medina is that from the third day when the pilgrims are in the process of Hajj, we reach the peak of cooking and thousands of meals are cooked in each meal."

Hygiene and cleanliness of the kitchen and the use of high-quality raw materials were among the points that were emphasized by Hojjat al-Islam Navvab during this visit, and he stated, "In this hot weather, in addition to trying to prepare quality food for the pilgrims, hygiene should be considered and paid special attention to."

Following the presence of Hajj and Pilgrimage officials in Zain's kitchen, Hojjat al-Islam Navvab said, "We are grateful to God that God gave us this opportunity to meet the servants of Hajj pilgrims. Your work in the Hajj operation is special and empowering because the service offered to the pilgrims leads to the act of worship and pilgrimage with a short distance."

The head of the Iranian pilgrims advised the cooks to perform ablution and pray while working and added, "If your work, who came from the city of Qom, is combined with worship and spirituality in preparing food, it will be more effective."