I guess I will try to throw in some arabic and student-friendly recipes :)
Not at home right now so I can't check exactly. I get it (my mom sends it to me) from a butcher/BBQ place in Qalqilya (West Bank) called Abu Flash. But if my taste buds are all fine, I would say it is a mix of cumin, coriander, all spice (cardamon) and some sumac. I add extra pepper, chili and salt. I use this mainly with beef and lamb. It tastes best in a kind of köfte with 1/2 ground lamb, 1/2 ground beef, some extra lamb fat, some garlic, some onions and loads of parsley. All ground together. Then you make patties out of them and BBQ them (with the bharat, chili salt and pepper). I also add it when I cook chicken liver/hearts. I add some sweet paprika there too, gives the olive oil that its fried in a good taste :)
I wish I could. It was the Week's "Recipe of the year" a few years back but they've pulled all mention of it from the Internet. BUT: comparing word-for-word the recipe I have printed out and an internet search of same, it turns out it's from Bon Appetit. I skip the muhammara because I'm deathly allergic to bell peppers and it's still goddamn delicious.
Me too Cumol. I love to cook/prepare new things.