Arayes (Meat‑Stuffed Pitas)

Preheat oven to 350°F (175°C). Grate the onion and squeeze out all liquid using paper towels or cheesecloth — a very dry onion is important to keep the filling from becoming soggy.

In a large bowl, combine the ground beef, tomato paste, 7 minced garlic cloves, all the spices (salt, black pepper, cinnamon, cumin, paprika, allspice), chopped parsley, chopped cilantro (if using), and the dried grated onion. Mix thoroughly by hand for about 2 minutes until fully combined.

Cut each pita in half and open the pocket. If a pocket isn't present, carefully slice to create one. Pack each pita half with the beef mixture — fill them well but avoid overstuffing to prevent tearing.

Brush the outside of each stuffed pita lightly with olive oil.

Heat a lightly oiled skillet over medium heat. Place each arayes meat‑side down and sear for 1–2 minutes until a golden crust forms, then sear the pita sides briefly until golden and crisp.

Transfer the seared arayes to a baking sheet and finish in the preheated oven for 10–15 minutes, until the meat is fully cooked through (internal temp ~160°F / 71°C for ground beef) and heated through.

While the arayes bake, whisk together all garlic tahini sauce ingredients (Greek yogurt, tahini, lemon juice, 2 minced garlic cloves, olive oil, parsley, cilantro, cumin, salt, pepper, paprika). Taste and adjust lemon, salt, or garlic to your preference.

When the arayes come out of the oven, optionally brush them with melted garlic herb butter for extra flavor and shine. Serve hot with the garlic tahini sauce.