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