In a bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, cumin, ground cinnamon, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.

Carefully cut each pita bread in half and gently open each pocket.

Spoon 2–3 tablespoons of the beef mixture into each pocket. Flatten the filling evenly inside the pita to ensure consistent cooking.

Lightly brush both sides of the stuffed pita with olive oil, then press gently to help the pita crisp up during cooking.

Choose your preferred cooking method: Pan or Oven.

Pan Method: Heat a dry nonstick pan over medium heat. Cook the arayes, flipping when the side is golden and crispy, until evenly cooked on both sides, about 4–5 minutes per side.

Oven Method: Preheat the oven to 425°F (220°C). Place the arayes on a baking tray and bake for 12 minutes, flipping halfway through, until the pita is crisp and the meat is cooked thoroughly.

Let the arayes rest briefly after cooking. Slice each pita pocket, then serve warm.