Beef Arayes

Grate the onion on a fine grater and gently squeeze out the excess liquid. Finely chop the tomato, mince the garlic, and chop the parsley.

In a bowl, combine the ground beef, onion, tomato, garlic, parsley, cumin, paprika, allspice, salt, and black pepper. Mix by hand for 2–3 minutes, until the mixture becomes sticky and well combined.

Cut each pita in half and carefully open the pocket. Spread the meat mixture in a thin, even layer over the inner surface of each half; don't apply it too thickly, so the meat has time to cook through.

Cut the filled halves in half again to form quarters. Brush both sides of each piece with olive oil.

Heat a heavy skillet well over medium-high heat. Place the quarters meat-side down first and cook for 2–3 minutes; flip and cook for another 2–3 minutes. Then cook each piece bread-side down for 2 minutes on each side, until the pita is golden and crisp and the meat is fully cooked through.

Serve the arayes hot, straight from the pan.