These Middle Eastern meat-stuffed pitas get their earthy, spiced flavor from a scoop of baharat, a blend typically composed of cumin, allspice, black pepper, with further additions depending on the blend (baharat means “spices” in Arabic, so the components change from mix from mix). Finely chopped shallots add bulk to the ground beef and ensure that the filling stays juicy and tender, while yogurt-dressed cucumbers provide the ideal cool and crunchy counterpart.
Because the seasoned meat is cooked inside the pita, timing is everything with this recipe—you’ll want to cook the beef through completely before the flatbread starts to burn. Whether you’re using a grill or the oven (instructions for both versions are included below), the best way to nail this balance of textures and temperatures is to set your arayes upright for the last few minutes of cooking. Your pita halves should be stuffed enough that they’ll sit upright no problem; the direct heat helps the meat cook through without crisping the bread any further. Make a little extra yogurt dressing to serve it on the side for dipping your meaty, crispy pitas. Trust me, I would never joke about dipping sauces.
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