Defrost the chicken offal, rinse and boil for 40' in plenty of water with a little bit of salt. 

When they are done, strain them, keeping the water where they boiled in, chop them into small pieces the size of a fingernail and clean from any fibres.

In a deep pot, preferably earthenware, put some oil to cover the bottom, melt the 50 gr of margarine as well and when it heats, sauté the finely chopped meat with the onions, dill and spearmint. 

Add the stock of the offal and a vegetable stock cube and fill the pot to about 2/3.

Increase the heat, let it reach the boil and then lower the heat and let it simmer for about an hour. 

Add the rice, increase the heat and boil for 15'. Use as much salt and pepper as you like, remove from heat and put the lid on the pot. 

For the egg and lemon sauceBeat the eggs with a fork, mix in the lemon juice and while beating, slowly add two large spoonfuls of the mageiritsa stock. 

Pour into the pot and stir (you don't boil again to keep the egg from curdling). 

Keep covered until you are ready to serve.