Pita:

5 pita breads (thin pocket type, about 6” diameter), halved

Olive oil spray or brush-on olive oil

Spiced Meat Filling:

1/2 brown onion, grated with juices

500 g lamb or beef mince (ground meat)

2 garlic cloves, finely grated

1 tbsp chopped parsley (optional)

3 tsp ground coriander

3 tsp ground cumin

1 1/2 tsp smoked paprika (or regular paprika)

3/4 tsp ground allspice

1/2 tsp cayenne pepper (optional)

1 1/4 tsp kosher salt

Whipped Tahini Yogurt Sauce:

1 cup plain yogurt

2 tbsp tahini

1 tbsp lemon juice

1 garlic clove, finely grated

1/2 tsp kosher salt

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Grate onion into a bowl with juices. Add ground meat, garlic, parsley, and spices. Mix thoroughly. Divide into 10 portions and flatten into semi-circles.
Open pita halves and stuff with meat mixture, pressing evenly inside.
Heat a skillet over medium-high heat. Brush or spray both sides of pita with olive oil. Cook 2–3 minutes per side, pressing lightly, until golden and crispy.
Keep cooked arayes warm in a low oven (120°F/50°C) while finishing the rest.
Whisk yogurt, tahini, lemon juice, garlic, and salt until smooth. Microwave briefly (15 seconds) and whisk again until creamy.
Cut arayes into halves or quarters, arrange on a platter, and serve with tahini sauce.