Prepare the Filling: In a large mixing bowl, combine the ground meat, minced garlic, finely chopped onion, grated tomato, and chopped parsley. Add ground cumin, coriander, paprika, allspice, cinnamon, salt, and black pepper. Drizzle in olive oil and mix until evenly incorporated.

Assemble the Pita Pockets: Cut each Lebanese pita bread in half to create a pocket. Stuff each pocket with the prepared meat mixture without overstuffing. Optional: add grated Gruyere cheese or Rao's sauce.

Brush with Olive Oil: Coat the outside of each stuffed pita with olive oil using a pastry brush for added crispiness.

Cook: Preheat your grill or skillet over medium heat. Grill the stuffed pitas for 3-4 minutes on each side until golden and crispy.

Serve: Remove from grill, let rest, and cut into wedges for sharing or serve whole.