In a large mixing bowl, combine the ground lamb, minced garlic, finely chopped red onion, grated tomato, and chopped parsley. Add the spices and drizzle in the olive oil, mixing thoroughly.

Carefully slice the Lebanese-style pita breads in half to create pockets. Preheat your grill or skillet over medium heat.

Fill each pita pocket with the lamb mixture, packing it lightly to avoid tearing.

Optionally, add grated Gruyere cheese and Raos sauce inside each pita.

Brush the outer surfaces of each stuffed pita with olive oil.

Grill the stuffed pitas for 3-4 minutes on each side until crispy and golden brown.

Serve warm, cut into wedges, and enjoy with dipping sauces.