Grate the onion in a bowl using a standard box grater. We want the juices and all! (Note 4)

Meat filling - Add remaining meat filling ingredients. Mix well with your hands.

Divide stuffing in 10 (about 55 to 60g per portion, ¼ cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.

Stuff - Gently open a pita then place the meat inside. Close, then press to spread to the edge and make it fairly evenly flat. (Is your pita tearing? See Note 5 for tip!)

Preheat oven to 50C/120F. Place a rack on a tray. (To keep cooked Arayes warm.)

Cook - Heat a large frying pan over medium high heat. Spray both sides of the pita with olive oil then place 2 or 3 pieces in the pan (whatever you can fit). Cook for about 2 minutes on each side, pressing down lightly with a spatula, until golden and crispy. The meat is spread so thin it cooks really quickly! {Sandwich press - Note 7}

Keep warm - Transfer cooked Arayes onto the rack and put in the oven to keep warm. Cook remaining pita.

Serve - Cut in half if desired (sometimes I do, sometimes I don't!). Pile Arayes onto a serving platter. Serve with Whipped Tahini sauce. Enjoy!

Place ingredients in a heatproof bowl and whisk to combine. Microwave for 15 seconds on high. Whisk again - it should resemble soft whipped cream. Use slightly warm or at room temperature.