Kuimak (thick pancakes)

Combine 2 cups flour, 2 eggs, 1 tablespoon sugar, and 1 tablespoon yeast in a large bowl to form the dough base.

Add 2 cups milk gradually to the dough, stirring until a smooth, thick batter forms with a consistency similar to pancake batter.

Cover the bowl with a clean cloth and let the batter rise in a warm place for 15-20 minutes until it becomes light and bubbly.

Whisk together 10 eggs and 1 tablespoon sugar in a separate bowl until well combined and slightly frothy.

Heat 1-2 cups fat (traditionally beef or mutton fat) in a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until the fat reaches about 350°F or shimmers noticeably.

Gently fold the beaten eggs into the risen batter using a spatula, stirring just until incorporated without deflating the mixture.

Pour 2 tablespoons oil into the hot fat and carefully ladle the batter into the pan in a single thick pancake, allowing it to spread to about 8-10 inches in diameter.

Cook the thick pancake for 4-5 minutes over medium heat until the bottom is golden brown and the edges appear set.

Flip the kuimak carefully using a wide spatula and cook the other side for another 3-4 minutes until it achieves an even golden color.

Transfer the finished kuimak to a paper towel-lined plate to drain excess fat, then slice into wedges or bite-sized pieces.

Repeat steps 7-10 with the remaining batter, adjusting heat as needed to prevent burning while maintaining an even golden crust.

Serve the kuimak warm, traditionally with kymyz (fermented mare's milk), sour cream, or honey on the side for dipping.