Variations of spiced ground meat cooked in or atop pitas and other flatbreads are common across the Middle East and beyond. In arayes, the pita is usually stuffed with the meat mixture, crisping as it cooks. This weeknight-friendly version draws inspiration from the thinner, more herb-forward Palest inian style of arayes, a dish that’s also traditional in Syria, Lebanon and Jordan. Here, the seasoned meat is spread thinly over split pitas, similar to Turkish lahmacun, then quickly broiled until sizzling and deliciously charred. The spices and aromatics used in this recipe are inspired by those traditional dishes, but feel free to adjust them to suit your taste and pantry; garam masala, baharat spice blend, shawarma seasoning, or even taco seasoning would work. The serving suggestions are similarly flexible; any tangy, creamy topping and mix of herbs and fresh vegetables will pair well. ...read more read less