In a small skillet, put 1 kg regular ground beef and salt and fry 10 minutes. After 10 minutes, add the 75 ml of vegetable oil and add the dice cut 1 large onion and fry them 5 minutes more. 

Add black pepper, red hot pepper powder, pepper paste to the mix and stir them well and turn off the stove and put the mix aside. Ground the 100 gr of walnuts at the food processor and add to the mix.

In a very large mixing bowl, combine the bulgur, extra lean ground beef, salt, black pepper, red hot pepper powder, grated onion, sliced potatoes, wet bread slices, semolina and egg. Knead them about 30 minutes to form a bulgur dough. Add water while kneading because dough gets dry fast.

Take walnut-size pieces of the bulgur dough and roll them into balls. Use a thin cucumber to create hole at bulgur dough balls. Put filling and close the bulgur dough ball. Continue until all filling finishes.

In a large skillet, pour the 3 cups of vegetable oil. Fry the meatballs evenly on all sides until they have dark golden-brown color. Place on paper towels to drain excess oil.

Serve hot.