Grate the brown onion and combine it in a large mixing bowl with minced lamb or beef, finely grated garlic, chopped parsley, and your selection of spices including coriander, cumin, smoked paprika, allspice, cayenne pepper, and salt. Mix everything thoroughly with your hands until well combined.

Divide the meat mixture into 10 equal portions, each weighing approximately 55-60 grams. Shape each portion into a semi-circle that will comfortably fit inside the pita halves.

Carefully take each pita and gently open it to form a pocket. Place one semi-circle of meat inside each pita half. Press lightly to distribute the filling evenly across the surface.

Preheat a frying pan over medium-high heat. Generously spray both sides of the stuffed pitas with olive oil. Cook each pita for about 2 minutes on each side until they achieve a golden-brown color.

Transfer the finished pitas to an oven set to a low temperature (50°C/120°F) to keep them warm while you continue cooking the remaining pitas.

In a heatproof bowl, mix together yogurt, tahini, lemon juice, grated garlic, and a pinch of salt. Microwave briefly (30 seconds) to warm, then whisk until creamy and smooth.

Arrange the Arayes on a platter and serve with the creamy yogurt tahini sauce on the side for dipping.