Carrots, garlic and almonds finely. Vegetables fry briefly in preheated olive oil. After 1-2 minutes add the almonds and fry over high heat for 15-20 seconds. Add rice and the mixture was stirred continuously. After 3-4 minutes add the cinnamon and ground allspice, pour finely chopped tomato and salt it. Stir, pour 200 ml water and stew on low heat until the rice absorbs the water. Was added to the minced meat, crushed well and stirred until homogeneous. Remove the pan from the heat and filling flavored with lemon juice and finely chopped mint. Each leaf is placed on the finished stuffing and rolls. The dolmas are arranged in a suitable pot. Add the oil and water is poured so as to cover them. Pressed to dish and sauté until ready.