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A. Ter-Markarov, the inspector of Jagrin normal two-year district school, published an article in “The Collection of Materials to Describe the Terrain and Tribes in the Caucasus,” dedicated the village Vardenis (Gyozaldar) in Novobayazat uyezd of Erivan Governorate of the Russian Empire.

“Situated in a picturesque mountainous location, Gyozaldara (Vardenis) and its surroundings can be considered to be the most beautiful corner in the whole Novobayazat uyezd, whose nature does not stand out with the diversity of species,” the author describes the village.

Three versts from the southern cost of the lake Sevan, the village is public. (1 verst = 1.067 km) It takes its name from its location. Although at the time the author lived the village had a “Turkic” name, Gyozaldara, its historical name is Vardenis (“land of roses” in Armenian) dating back to the 5th century AD, the author points.

He cites Stepanos Orbelian’s information, according to which the village was included in the property of a local owner, knight Vasak Syunetsi (early 5th century AD). After Vasak the Knight’s fall, the property, along with some other villages, passed into the possession of the Armenian clergy at Tatev in 460 AD, and later into the possession of the Armenian Arsacid kings. Since 880 to 1080 the village was owned by the Bagratuni dynasty. Later, between 1080 and 1375, Seljuks, Turcs and Persians ruled there; later on, the knights from province Syunik reestablished their control over the village. In 1827, it passed under Russian domination.

The article features some sights in Vardenis, the ancient cemetery, famous for its age-old monuments, and two caves, where “myurtubs” calling themselves “bekzads” (“noblemen”) lived. This is a special hunting nomadic tribe of “Mohammedan origin.”
The description of lavash baking is especially noteworthy, “When the smoke ceases to rise from the tandoor, the housewife starts to bake the lavash. The rich families bake it from wheat flour, and the poor ones with barley flour.” The process of baking bread is conducted in the following way: after mixing and fermenting the dough, the housewife cuts it into small pieces and rolls it out on a square board. Then she throws the rolled-out dough from one hand to the other, which makes it stretch wide. The process is followed by spreading it out on a “tap,” to help apply them to the “tandoor” wall. The fresh slices of lavash are ready in 2 or 3 minutes.

Besides baking bread, the housewife uses the same “tandoor” to cook meals for the whole family. In winter, a short-legged stool is put on the “tandoor” and is covered with a thick blanket. Pieces of felt clothes are laid around, so that the family can sit nad sleep on them.
Further, the author gives detained information about the climate, flora and geography of the location. He also dedicated a separate section to the lake Sevan. He writes that the lake used to be called “Gegharkuni” in the earlier times, and later “Geghama Tsov” (“Gegham sea”). According to Movses Khorenatsi, Gegham gave birth to Harma in Armavir, and leaving him there with his cohabitants, left for another mountain (1908BC) to north-east, on the coast of a lake. Lining the coast with buildings, he settles people there and gives his name to the mountain, calling it Gegham, and the village and the lake Gegharkuni.

"Now the lake is taking it name from the island Sevang and is called Sevanga, where in 305 AD, Saint Gregory, the illuminator of Armenia, built an altar in the name of St. Resurrection of Savior, according to legend. Now, Sevangsky monastery stands in that place, being one of the oldest and most wonderful Armenian monasteries," the author notes.

“The Collection of Materials to Describe the Terrain and Tribes in the Caucasus” is a large-scale publication of narrative sources carried out by the management of the Caucasus Educational Okrug in 1881-1908. It includes researches and description of the history, life, and ethnographic characteristics of the peoples inhabiting the Caucasus region of the Russian Empire.

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