In a large mixing bowl, combine ground meat, grated onion, minced garlic, chopped parsley, tomato paste, seven spice, cumin, coriander, salt, black pepper, and pomegranate molasses. Knead gently by hand until the ingredients are evenly blended.

Carefully cut each pita bread in half to form semi-circular pockets. Gently open each pocket and spread a thin layer (about 1/4 inch thick) of the raw meat mixture evenly all the way to the edges.

Preheat a grill pan, skillet, or outdoor grill over medium heat. Brush both outer sides of each stuffed pita pocket lightly with olive oil.

Place the arayes onto the hot grill surface. Cook for 4 to 5 minutes per side until the bread is browned and crispy, and the meat inside is fully cooked through. Optionally, stand them upright on their open meat side for 1 to 2 minutes to sear the exposed edge.

Remove from heat and let rest for 2 minutes before serving hot alongside garlic sauce (toum) or tahini sauce.