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“My answer to moussaka for the person such as yours truly who does not like eggplant. I have had this recipe in my sacred I Hate Eggplant recipe file for close to twenty years. I've adapted this from the original recipe out of a Woman's World magazine. To make vegetarian, substitute 1 1/2 pounds zucchini squash for the meat. This is a favorite recipe of mine.”

Ingredients Nutrition


  1. *Note: I like to use a combination of cheese such as Parmesan, feta and myzithra, for example. (The original recipe called for Parmesan.).
  2. Preheat oven to 400 degrees. Butter or oil 2 quart baking dish.
  3. In large pot of bring to boil enough water to cook potatoes and yams until still slightly firm. Drain and rinse briefly under cool water to stop cooking process.
  4. Meanwhile, in medium skillet over medium-high heat brown meat (or zucchini if preparing vegetarian) in butter or olive oil until cooked about 5 minutes.
  5. Add tomatoes, cinnamon and cumin. Lower heat, cover and simmer 5 minutes.
  6. Sauce: In medium saucepan, whisk together milk, flour, butter and nutmeg over medium heat. Stir constantly, bring mixture to high heat, but do not boil. Simmer 1 minute. Season with salt and pepper. Remover from heat, cool slightly, then whisk in egg yolk.
  7. Thinly slice potatoes and yams.
  8. Place half of the potatoes and yams on bottom of prepared oven-proof baking dish. Layer with meat or zucchini mixture, then add the remaining potatoes.
  9. Pour sauce over the top of mixture. Lastly, sprinkle with cheese.
  10. Bake 30-40 minutes until potatoes and yams are fork tender and crust is golden. If it looks like casserole is browning too quickly on top, either reduce heat a little or cover top of casserole with aluminum foil.

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