Arayes (Meat‑Filled Pita Pockets)

Place parsley, 4 cloves of minced garlic, diced onion, and diced jalapeños in a food processor; pulse until finely minced.

Transfer the minced mixture to a clean kitchen towel or paper towels and squeeze out as much liquid as possible.

In a large mixing bowl, combine the ground beef, the drained herb‑garlic mixture, Bear & Burtons W Sauce, ground cumin, sumac, Aleppo pepper, paprika, 3 tbsp salt, black pepper, and 3 tbsp butter; mix thoroughly with your hands until evenly seasoned.

Divide the seasoned beef into equal portions (about 1/9 of the mixture per pita) and set aside.

Preheat a large heavy‑bottomed skillet over medium‑high heat (about 375°F/375°F). Add a thin drizzle of avocado oil to coat the pan.

Carefully open each pita pocket, fill it with a portion of the beef mixture, and press the edges together to seal.

Place the stuffed pita in the hot skillet and sear for 2 minutes on each side, or until the bread is golden‑brown and the beef reaches an internal temperature of 160°F (160°F).

If desired, brush the exterior of the cooked pita with a little melted butter mixed with a pinch of minced garlic and chopped parsley for extra flavor and color.

Transfer the finished arayes to a serving platter and let them rest for 2 minutes.

Serve the hot arayes alongside the prepared yogurt‑Za'atar sauce; drizzle a little extra avocado oil over the sauce if desired.