Rinse the bulgur wheat with water and leave a little water on it. Let it sit for about 30 minutes until the bulgur softens.

Add the chopped onion, black pepper, ground red pepper, hot red pepper paste, and salt. Run the mixture through a meat grinder once or twice until it forms a cohesive dough. Shape the dough into small balls about the size of a small egg and cover them to keep the bulgur from drying out.

For the filling, finely chop the onion and sauté it in a tablespoon of butter over medium heat until soft. Add the ground beef and cook until browned and the liquid evaporates. Stir in salt, pepper, and chopped walnuts, cook for a minute, then remove from heat.

To shape the kibbeh, take each dough ball, hollow it out with your finger, fill it with the meat mixture, and seal it. Repeat until all the dough and filling are used.

Heat plenty of oil in a deep pan. Fry the kibbeh until golden brown, then place them on paper towels to drain excess oil. Serve hot.