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The Arabs introduced rice to Sicily in the 9th or 10th century, and tummàla is considered a representative example of cucina arabo-sicula, the folkloric expression of a vestigial Arab culinary sensibility found in contemporary Sicily, some 800 years after the last of the Arab-Sicilian population disappeared.
The Italian translation of the Sicilian tummàla is timballo, leading one to believe that this dish is derived from the French timbale. In fact, the name comes from Muhammad Ibn al-Thumna, the 11th-century emir of Catania, or from tummàla, the purported Arabic name for a certain kind of earthenware plate. Source: http://zesterdaily.com/world/cuisine/sicilian-baked-rice-timbale/User:Mazighe·User talk:Mazighe—Preceding undated comment added 14:25, 10 September 2012 (UTC)[reply]
Treccani, Garzanti, De Mauro and every other dictionary I checked derive it from French timbale.METRANGOLO1 (talk) 09:43, 5 August 2019 (UTC)[reply]
