Hashlama in Armenian from beef on beer in a cauldron

Armenian hashlama differs from the recipes of the peoples of the Caucasus and Transcaucasia by the use of beer. Therefore, hashlama on beer differs from others in its interesting taste and smell. The smell of hops and bread gives beer to this dish, although the principle of cooking hashlama in a cauldron is the same. The ingredients are the same. The dish turns out to be very satisfying, able to feed a large company. According to the same principle, you can cook this dish on a conventional gas or electric stove. Vegetables can be selected, if necessary, to your liking. Of the ingredients, I want to draw attention to the use of eggplant. Some varieties of this vegetable have bitterness, so before purchasing it for a dish, you need to ask about a specific variety. Not everyone is bitter. If it is bitter, it should be soaked for about one hour in clean water. When serving a dish, if a lot of broth has formed in the cauldron, it can be served separately from vegetables. It will be more original this way. If you want to cook all this on a home stove or a slow cooker, reduce the ingredients proportionally and set the appliance to languish mode. 

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

Please note that in some cases there is no need to remove the bitterness from eggplants - usually young vegetables are not bitter, as well as some special varieties of them.