How to pronounce Tumbet

Tumbet is written tombet where it comes from. In the International Phonetic Alphabet it is /tumˈbət/. In plain English letters that is toom-BET, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Tumbet?

Tumbet is a main dish of Spain. Where it comes from: Mallorca (Balearic Islands). People usually eat it at lunch or dinner. Its main ingredients are vegetables and potato. It tastes savory and fresh.

Where Tumbet comes from

Tumbet is one of 60 signature dishes of Spain on this map. See all dishes from Balearic Islands.

• Ensaïmada · Dessert · Mallorca (Balearic Islands)

  The ensaïmada is Mallorca's spiral pastry, a coil of light, sweet, fermented dough.

• Sobrassada · Snack · Mallorca (Balearic Islands)

  Sobrassada is a soft, raw cured sausage from the Balearic Islands, made of minced pork seasoned with paprika, salt and black pepper.

• Paella valenciana · Rice dish · Valencia

  Paella is named after its pan, a wide, shallow paella, the Valencian word for a frying pan.

• Tortilla de patatas · Main dish · Spain

  The Spanish tortilla is a thick omelette of eggs and potatoes slowly cooked in olive oil, usually with onion, flipped in the pan with a plate.

• Gazpacho · Soup & stew · Andalusia

  Gazpacho is a cold soup of raw tomatoes, cucumber, green pepper, garlic, olive oil, vinegar and stale bread, blended smooth and chilled.

• Churros · Dessert · Madrid

  Churros are lengths of simple dough of flour, water and salt piped through a star-shaped nozzle into hot oil and fried until crisp, then dusted with sugar.

Food of Spain

Dishes like Tumbet in other countries

Same type of dish and similar main ingredients as Tumbet:

• Papet vaudois · Main dish · Vaud, Switzerland

  Papet vaudois is the dish of the canton of Vaud: leeks and potatoes cooked slowly in white wine, usually Chasselas, finished with cream and served with Vaud sausages cooked on top of the vegetables, such as saucisson vaudois or saucisse aux choux, the cabbage sausage.

• Gnocchi alla sorrentina · Main dish · Sorrento, Italy

  Gnocchi alla sorrentina are potato gnocchi baked in tomato sauce with fresh mozzarella and basil, usually in small terracotta dishes, until the cheese melts and bubbles.

• Choucroute garnie · Main dish · Alsace, France

  Choucroute garnie, "dressed sauerkraut", is the great winter dish of Alsace.

• Dibbelabbes · Main dish · Saarland, Germany

  Dibbelabbes is the Saarland name for a potato dish known across western Germany under many dialect names: Potthucke in Westphalia, Döppekooche in the Rhineland, Dibbekooche in the Westerwald.