Remove stems from Swiss chard leaves and set aside.

In a pan, heat 2 tablespoons of olive oil and sauté the finely chopped onion and minced garlic until translucent.

Add ground beef to the pan and cook until browned.

Stir in rice, allspice, cinnamon, salt, and black pepper, and mix well.

Add 1 cup of water and bring to a simmer, then cover and cook for about 15 minutes until rice is tender.

Lay a Swiss chard leaf flat, place a spoonful of filling at the base, and roll tightly, tucking in the sides.

Arrange the stuffed chard leaves in a pot and add 1 cup of water. Squeeze in fresh lemon juice and drizzle with 1 tablespoon olive oil.

Cover and cook on low heat for about 45 minutes.