In a large mixing bowl, combine the ground lamb or beef with finely chopped red onion, minced garlic, grated tomato, and chopped flat-leaf parsley. Sprinkle in ground cumin, coriander, paprika, allspice, cinnamon, salt, and black pepper, adding a drizzle of olive oil to bind it all together. Mix until thoroughly combined but avoid overmixing to maintain the meat’s tenderness.

Take each Lebanese-style pita and carefully cut it in half, creating two pockets. Gently open each pita half without tearing, and generously fill them with the meat mixture, ensuring not to overstuff. Press down slightly to pack the filling in, but feel free to leave some space for expansion during cooking.

Place the filled pitas on a clean surface and brush the outside of each pocket lightly with olive oil using a pastry brush. This step is key for achieving that mouthwatering, crispy exterior when grilling.

Preheat your grill or a skillet over medium heat until hot, around 375°F (190°C). Add the stuffed pitas and grill for about 3-4 minutes on each side, watching for a golden-brown crust to form. Press down gently with a spatula to ensure even cooking.

Once the Arayes are golden and crispy, remove them from the grill or skillet. Allow them to cool slightly before slicing into wedges for easier sharing. These Crispy Lebanese Arayes are best served warm, alongside a refreshing yogurt sauce or a vibrant salad.