Arayes

In a large bowl, thoroughly mix the raw ground meat, grated onion, finely chopped parsley, seven spice, and salt until cohesive.

Cut each pita bread into quarters. Carefully open the pockets of each quarter.

Stuff each pita quarter with about 2-3 tablespoons of the raw meat mixture, spreading it into a thin, even layer right to the edges (so it cooks quickly). Press the pita flat to seal.

Brush both outsides of the stuffed pita quarters generously with olive oil.

Heat a grill pan or cast-iron skillet over medium-high heat. Grill the arayes for 3-4 minutes per side, pressing down with a spatula, until the pita is deeply crispy and charred, and the meat inside is fully cooked (160°F).