Ottoman Empire capital Constantinople
Treaty of Sèvres and Turkish War of Independence
Defeated in World War I, the Ottoman Empire signed the Armistice of Mudros on 30 October 1918. Istanbul was occupied by combined British, French, Italian, and Greek forces. In May 1919, Greece also took control of the area around Smyrna (now İzmir).
The partition of the Ottoman Empire was finalized under the terms of the 1920 Treaty of Sèvres. This treaty, as designed in the Conference of London, allowed the Sultan to retain his position and title. The status of Anatolia was problematic given the occupied forces.
There arose a nationalist opposition in the Turkish national movement. It won the Turkish War of Independence (1919–1923) under the leadership of Mustafa Kemal (later given the surname "Atatürk"). The sultanate was abolished on 1 November 1922, and the last sultan, Mehmed VI (reigned 1918–1922), left the country on 17 November 1922. The Republic of Turkey was established in its place on 29 October 1923, in the new capital city of Ankara. The caliphate was abolished on 3 March 1924.Cuisine
Ottoman cuisine is the cuisine of the capital, Constantinople (Istanbul), and the regional capital cities, where the melting pot of cultures created a common cuisine that most of the population regardless of ethnicity shared. This diverse cuisine was honed in the Imperial Palace's kitchens by chefs brought from certain parts of the Empire to create and experiment with different ingredients. The creations of the Ottoman Palace's kitchens filtered to the population, for instance through Ramadan events, and through the cooking at the Yalıs of the Pashas, and from there on spread to the rest of the population.
Much of the cuisine of former Ottoman territories today is descended from a shared Ottoman cuisine, especially Turkish, and including Greek, Balkan, Armenian, and Middle Eastern cuisines. Many common dishes in the region, descendants of the once-common Ottoman cuisine, include yogurt, döner kebab/gyro/shawarma, cacık/tzatziki, ayran, pita bread, feta cheese, baklava, lahmacun, moussaka, yuvarlak, köfte/keftés/kofta, börek/boureki, rakı/rakia/tsipouro/tsikoudia, meze, dolma, sarma, rice pilaf, Turkish coffee, sujuk, kashk, keşkek, manti, lavash, kanafeh, and more.
seat of government administrative center headquarters main city principal city