Place the potatoes in a large pot and cover with cold water. Bring to a boil, then lower heat to a gentle simmer and cook until tender, 15-20 minutes. Drain and set aside to cool.

While the potatoes cook, bring a medium pot of well salted water to a boil. Add the carrots and cook, until just tender, about 10 minutes. Using a slotted spoon or spider, remove them from the water and set aside. Add the zucchini, and cook until just tender, about 5 minutes, then drain and add to the carrots.

Heat the oil in a skillet over medium heat. Add the ground beef, sprinkle with ½  teaspoon of salt and ¼ teaspoon of black pepper. Sauté, using a wooden spoon to break the meat up into little pieces as it cooks, until no longer pink, about 5 minutes. Remove from heat and set aside.

Preheat the oven to 375°F.

Place the potatoes in a large bowl and mash with a potato masher or the back of a fork. Add the carrots, zucchini, ground beef, hard boiled eggs, regular eggs, nutmeg, cinnamon, remaining 2 teaspoons of salt, and remaining ¼ teaspoon of pepper. Mix well until evenly combined.

Heat the vegetable oil in a medium sized pan that can go into the oven. Transfer the potato mixture from the bowl into the pan and flatten well to fill the pan.

Cook on medium-high for 10 minutes until stable and browned on the bottom. Take a large plate, place it on the rim of the pan, and using potholders, turn the pan upside down to invert the Ma’akud onto the plate. Then, gently slide the turned Ma’akud back into the pan, browned side up.

Bake in the oven for an additional 30-45 minutes until cooked through and browned.

Let rest for 5 minutes, then slice into triangles and serve with a wedge of lemon.