The Tombet of Vilafamés (EN)
Tombet is one of the most traditional dishes in the cuisine of *Vilafamés* and throughout the inland region of Castellón. It is a stew made mainly with lamb (or kid), to which potatoes, garlic, bay leaves and olive oil a
Tombet is one of the most deeply-rooted dishes in the cuisine of the Maestrazgo and throughout the inland region of Castellón. A stew of lamb or kid with potatoes, garlic, bay leaves and olive oil that has been warming the hearts of families in theVilafamés for centuries.
From the Valencian verb meaning ‘to turn over’ or ‘to flip’. A reference to how the ingredients are layered in the casserole dish, or to the act of gently stirring them during cooking.
In some variations, dried peppers or tomatoes are added. It is a traditional stew from the Alto Maestrazgo, although versions with rabbit and snails also exist. What makes it special is its absolute simplicity: few ingredients, plenty of patience and a low heat.
The meat is seasoned with salt, fried in olive oil, then a bay leaf, a head of garlic and a splash of brandy are added, and it is left to cook for approximately two hours over a low heat, shaking the casserole dish from time to time to prevent anything from sticking.
The earthenware casserole dish is no minor detail. It retains heat gradually and, according to local chefs, absorbs the flavour of the lamb with each preparation, improving the dish stew by stew.
Some versions include a final mixture of ground almonds, fried bread, parsley and garlic, which is added ten minutes before serving, adding body and a touch of the nut-based pastries so typical of the area.
At Vilafamés, tombet forms part of the repertoire of traditional recipes alongside the typical olla, paella and grilled meat with aioli. It can be sampled in the restaurants of the historic centre, where it is served as ‘tombet de corder’ alongside other local gems such as olleta or baked rice in a pumpkin.
It is a winter dish, perfect for family gatherings, the sort that calls for bread to dip and a glass of local red wine — perhaps a Macabeo from the vineyards surrounding the village.
To eat a tombet inVilafamés, with its red-stone streets and the castle peering over the rooftops, is to realise that this village’s cuisine is as honest and authentic as its landscape.