Arayes

Mix ground meat with onion, parsley, garlic, baharat, tomato paste, salt, and pepper.

Split pita breads and spread a thin layer of the meat mixture inside each pocket.

Brush the outsides with olive oil and press the pitas flat so they cook evenly.

Grill or pan-sear over medium heat until the bread is crisp and the filling is cooked through.

Cut into wedges and serve hot with tahini, pickles, and chopped salad.