Step 1

In a large bowl, combine ground turkey, onion, garlic, salt, pepper, harissa, paprika, cumin, tomato paste, parsley, baharat, and one tablespoon of olive oil. Mix well. Cover and refrigerate for at least an hour and up to overnight.

Step 2

Fill the pita pockets with 2 tablespoons of turkey mixture, pressing down ensuring that the meat is evenly distributed. Lightly brush with olive oil.

Step 3

Heat a grill pan over medium heat and brush with olive oil. Once hot, cook the ara’yes 5 to 7 minutes per side, until crispy and golden brown. Use a digital thermometer to check the temperature—it should be 165°F.

Step 4

For the yogurt dipping sauce, combine all of the ingredients in a bowl and serve cold alongside your hot or room temperature ara’yes (you can serve them either way).