Preheat your oven to 350°F (175°C). Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth.
In a large bowl, combine the ground beef, tomato paste, minced garlic, salt, Black Pepper, Cinnamon, Cumin, Paprika, Allspice, parsley, and cilantro (if using). Mix with your hands for about 2 minutes.
Cut each Pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting (ripped pita = heartbreak).
Brush the outsides of the stuffed pitas 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 you get that gorgeous crust. Then sear the pita sides until golden and crisp.
Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through.
While they bake, whisk together Greek Yogurt, Tahini, lemon juice from Lemon, minced garlic (already used above), a splash of olive oil, chopped parsley and chopped cilantro if desired, a pinch of Cumin, salt and Black Pepper to taste, and a little Paprika if you like. Taste and adjust lemon, salt, or garlic levels to your liking.
When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Totally optional… but trust me, it hits. Enjoy!
