The Levantine favorite called arayes are pita breads stuffed with spiced ground beef or lamb, then pan-fried or griddled until the meat is juicy and the bread is crisp. We season the meat with baharat, a Middle Eastern spice blend. If you can’t find it, use 1 teaspoon each ground cumin and sweet paprika, plus ½ teaspoon ground cinnamon. Six-inch pitas offer the best bread to meat ratio, and thick, fluffy ones are ideal—they have more structure than thin pitas, which quickly turn soggy after cooking. Look for rounds about ½ inch thick and be sure they’re fresh and supple, not dry and brittle. Angel Bakeries classic white pita is one of our top picks. A cast-iron skillet works best because of its ability to retain heat, but a heavy nonstick skillet works, too. We serve these with a tangy yogurt sauce to balance the rich, spiced filling.