# What You'll Need:
→ Meat Filling
01 - 1 lb ground lamb or beef, or a combination of both
02 - 1 small onion, finely grated or minced
03 - 2 garlic cloves, minced
04 - 1/4 cup fresh parsley, finely chopped
05 - 1 tsp ground cumin
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground allspice
08 - 3/4 tsp salt, or to taste
09 - 1/2 tsp black pepper, or to taste
10 - Pinch of chili flakes
→ For Assembling
11 - 4 small pita breads, thin and pliable
12 - 2 tbsp olive oil or softened butter, for brushing
13 - 1 small garlic clove, crushed, or 1 tsp sumac, optional
# How to Prepare:
01 - Combine ground meat, onion, garlic, parsley, cumin, cinnamon, allspice, salt, pepper, and chili flakes in a large bowl. Mix thoroughly with hands until well incorporated. For best results, cook a teaspoon of the mixture in a pan, taste, and adjust seasoning as needed.
02 - Cut each pita in half to form semi-circles. Gently open each half to create a pocket. Stuff approximately 2 tablespoons of the meat mixture into each pocket, spreading the meat in a thin, even layer. Press lightly to seal the edges.
03 - In a small bowl, mix olive oil or butter with optional crushed garlic or sumac. Lightly brush both sides of each stuffed pita with the mixture.
04 - Choose your cooking method: Grill on medium-high heat for 3-4 minutes per side until golden and crispy; pan-fry in a skillet over medium heat for 4-5 minutes per side, pressing gently with a spatula; or bake at 400°F for 10-12 minutes, flipping halfway until crisp and golden.
05 - Slice each arayes half in two for appetizers or serve whole. Best enjoyed immediately while hot and crispy. Serve with garlic yogurt, tzatziki, tomato-cucumber salad, pickles, olives, or a squeeze of fresh lemon.
