1-First, heat the olive oil over medium-low heat and cook the chopped white onions for 10 minutes until they soften. Then, add the minced garlic and diced red bell pepper, cooking for another 10 minutes to build those rich flavors.

2-Next, stir in the chili powder, ground cumin, sweet paprika, and dried oregano for about 2 minutes to release their aromas. Increase the heat to medium, add the ground beef, salt, and pepper, and cook until the beef is browned all the way through.

3-After that, mix in the beef bouillon and let everything cool for 10 minutes. Stir in the green onions, green olives, parsley, and chopped hard-boiled eggs, then cover and chill the mixture for at least 1 hour or up to 3 days for the best taste.

4-For the dough, combine the flour and salt in a bowl, then stir in the beaten egg and unsalted butter. Add the vegetable oil and warm water gradually until a dough ball forms. Let it rest covered at room temperature for 1 hour or refrigerate up to 1 day before using.

5-Roll the dough into circles about 1/8 inch thick and cut into 6-inch rounds. Place about 2 tablespoons of filling in the center of each round, moisten the edges with water, fold over, and seal by pinching or crimping the edges. For cooking, bake on a parchment-lined sheet at 375°F (190°C) for 25-30 minutes until golden, or fry in oil heated to 365°F (185°C) for 1-2 minutes per side after refrigerating for 20 minutes.