I have been using this combination of spices and salt for decades. It did come from an authentic Lebanese cook, perhaps via Sunset Magazine. My adaptation is lower in salt and cayenne pepper than the original. You can tweak the proportions to suit your own taste.
Typically it is used to flavor ground beef or lamb; the suggestion was to add 2 teaspoons to one pound of meat. I’ve used it in stews as well. I love that little bit of cinnamon surprise.