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In a bowl, combine the lamb mince, onion, garlic, parsley, salt, black pepper, and allspice. Mix well until you achieve a smooth and slightly sticky mixture, then divide into 8 portions.
Take one half of a pita bread and evenly fill it with some of the lamb mixture, ensuring the filling is spread out to the edges.
Heat a drizzle of olive oil in a frypan over medium heat. Place the stuffed pita halves in the pan and fry them slowly, turning until they are golden brown on both sides. Make sure to press down lightly on the arayes while they cook to ensure even contact with the pan, which helps to crisp the pita and cook the lamb thoroughly.
Combine yoghurt and zest in a small bowl, and season to taste.
Serve arayes with yoghurt for dipping and some salad on the side.