In a large mixing bowl, combine the ground lamb or beef, finely chopped onion, minced garlic, grated tomato, and chopped parsley. Add the spices: ground cumin, coriander, paprika, allspice, cinnamon, salt, and pepper. Drizzle in olive oil to bind the filling together, then mix gently with your hands until combined without overworking the meat.

Take your Lebanese-style pita breads and cut each in half to create pockets. Generously spoon the meat mixture into each pocket, filling them about three-quarters full to allow for expansion. If desired, sprinkle some optional Gruyere cheese or add a spoonful of Raos sauce before sealing them up to infuse even more flavor into your crispy Lebanese Arayes.

Lightly brush the outside of each stuffed pita with olive oil. This step is vital for achieving that golden, crispy texture while grilling.

Preheat your grill or skillet over medium heat. Place the stuffed pita pockets on the grill, cooking them for about 3–4 minutes on each side. Press down gently with a spatula to ensure even browning, watching for a crispy, golden exterior.

Once your Crispy Lebanese Arayes are beautifully grilled, remove them from the heat and slice them into wedges. Serve them warm with hummus, fresh salad, or tabbouleh.