The Lebanese spice blend also called Lebanese seven-spice is Baharat.
Baharat is a finely ground Middle Eastern spice mixture whose name simply means “spices” in Arabic. In the Levant, the Lebanese or Arabic seven-spice version commonly combines cinnamon, black pepper, white pepper, allspice, cloves, nutmeg, and coriander. Recipes vary by household and region, so the exact formula is not completely fixed.
The blend is used to season lamb, beef, chicken, fish, rice dishes, soups, and stews. In Lebanese cooking, it is especially associated with meat preparations and dishes where warm aromatics are meant to deepen the flavor without overwhelming the main ingredient.
A common mix-up is treating Baharat as a single standardized powder. Unlike za’atar, which is an herb-and-sumac blend, or dukkah, which usually includes nuts and seeds, Baharat is primarily a warm spice blend. Ras el hanout is another North African mixture, but its ingredients and culinary tradition differ.