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PdfPreheat your oven to 400ºF.
In a mixing bowl, combine all spiced meat filling ingredients. Stir until well combined.
Wrap fluffy pitas in a slightly damp paper towel and microwave for 15-20 seconds.
Cut each fluffy pita in half and spread the meat filling evenly in the pita pockets.
Brush the outside of each stuffed pita with olive oil and set aside.
Heat a small glug of olive oil in a large skillet over medium-high heat. Place the stuffed pita in the preheated skillet and cook on both sides for 2 to 3 minutes, or until toasted and golden brown. Finish searing with the meat side facing down for 1 minute.
Transfer the arayes to a wire rack-lined sheet tray and bake for 4-5 minutes, or until the meat filling is fully cooked.
In a small mixing bowl, combine tomatoes, cucumbers, parsley, dill, a pinch of salt, black pepper, lemon juice, and enough olive oil to lightly coat everything. Stir until well combined and set aside.
Plate the cooked arayes with the tomato and cucumber salad on the side and serve with a dollop of tzatziki and hummus for dipping.