Preheat your oven to 350°F (175°C). In a large bowl, combine the ground meat, chopped onion, tomato, garlic, parsley, cumin, allspice, salt, and pepper. Mix thoroughly until the ingredients are well combined and the mixture is cohesive.

Slice the pita breads in half to create pockets. Carefully open each pocket without tearing the bread. Fill each pita pocket with the meat mixture, spreading it evenly to ensure the meat cooks uniformly.

Brush both sides of each stuffed pita with olive oil. This helps the pitas crisp up while grilling and adds a nice flavour. If you're planning to grill, preheat your grill to medium heat at this stage.

Place the stuffed pitas on a baking sheet if using an oven, or directly on the grill. If using the oven, bake for about 10 minutes on each side, or until the bread is crisp and the meat is fully cooked.

If grilling, cook the pitas for about 4-5 minutes on each side, pressing down occasionally with a spatula to ensure even cooking. The goal is to achieve a golden, crispy exterior with juicy, cooked meat inside.

Once cooked, remove the Arayes from the oven or grill. Let them rest for a minute to allow the juices to settle.

Cut each Arayes into quarters for easy serving. Arrange the pieces on a serving platter.

Serve the Arayes hot, garnished with fresh parsley or a squeeze of lemon if desired. Pair with a side of yogurt, tahini sauce, or a simple salad to complement the flavours.