The Tombet of Vilafamés
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 are added, and in some variations, dried peppers or tomatoes. Its name comes from the Valencian verb *tombar*, meaning ‘to turn over’ or ‘to flip’, referring to how the ingredients are layered in the casserole dish or to the action of gently stirring them during cooking.
It is a traditional stew from the Alto Maestrazgo region, although versions made 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 original recipe specifies that it must be cooked in an earthenware casserole dish, and this is no minor detail: the earthenware retains heat gradually and, according to local cooks, the dish absorbs the flavour of the lamb with each use, improving the dish with every 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 region.
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 restaurants in the historic centre such as El Rullo, 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. Eating a tombet in Vilafamés, 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.
