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Blanch the vine leaves in boiling water for two minutes (do a few at a time). Plunge in cold water, drain and trim the stems.
Sauté the onion in the olive oil until translucent.
Add the chicken stock, dill, oregano and salt and pepper to taste. Cover and cook over low heat for 20 to 30 minutes or until the liquid has evaporated.
Spoon 15 ml of the mixture on each vine leaf (set aside 10 leaves), fold the bottom and sides of each leaf over the filling and roll up.
Line the base of a saucepan with five of the reserved vine leaves.
Arrange the rolls seam side down in a layer on top of the vine leaves in the saucepan.
Drizzle with the olive oil, lemon juice and stock.
Arrange the remaining five leaves on top of the rolls and cover with a plate.
Cover and simmer for 30 minutes.
Remove from the heat and leave in the liquid to cool. Chill before serving as part of a Meze platter.

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