Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "DANDELIONS WITH CARAMELIZED ONIONS",
  "description": "Long before foraging infiltrated the fine dining scene, it was a way of life for Palestinians. Throughout the year, my family would trek through the surrounding mountains and valleys picking the greens of the season. From leaves for stuffing and herbs for drying to numerous greens for sautéing and cooking, we knew the land and its offerings like the back of our hands. Hindbeh, my father's favorite, is a form of chicory (known as dandelion greens in the United States), which is quite bitter but extremely healthy. We normally blanch it before cooking, but the varieties available in supermarkets are more tender, and so can be cooked directly. If you can't find dandelion or chicory, kale leaves are an excellent substitute just make sure you remove the hard stems.",
  "subtitle": "هندبا بالبصل",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 tablespoons olive oil",
        "1 large onion, sliced into thin half-moons",
        "11-18 oz/300-500 g dandelion greens (see Note), coarsely chopped into bite-size pieces",
        "1 large lemon",
        "salt"
      ]
    }
  ],
  "instructions": [
    "Heat oil in a large skillet (frying pan) over medium-high heat.",
    "Add the onion, sprinkle with salt, and cook, tossing regularly, until golden and starting to crisp up, about 15 minutes.",
    "When ready, transfer a large spoonful to a plate lined with paper towels to use as garnish (leave the rest of the onion in the pan).",
    "Add the dandelion greens to the onions and toss to combine.",
    "Lower the heat, cover, and cook, tossing occasionally, until the greens have completely wilted and come together with the onion. This could take 15-30 minutes, depending on the variety of leaf.",
    "Meanwhile, peel the lemon, leaving the pith intact, and chop into cubes.",
    "To serve, transfer the dandelion greens to a shallow bowl.",
    "Spoon the fried onions into the center, and arrange the lemon cubes around the onions and all over the dandelions.",
    "Can be eaten with a fork as a side or scooped up with bread as a meal on its own."
  ],
  "author": ""
}