Finely chopped onion stew with a little olive oil over low heat, until translucent. Add the meat and increases the fire for ten minutes, seasoned with cinnamon, nutmeg, mint, raisins, pine nuts, salt and pepper. Stir and leave for another ten minutes on low heat, then add the rice. Ready mix wound vine dolmas, arranged tightly in a saucepan, pour water and juice of 1 lemon, pressed with a plate and cook on slow fire. Serve cold.