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": "RAGAG MA BEED WA JIBNE (OMANI BREAD WITH EGG AND CHEESE)",
  "description": "As the thin round of Omani bread dough crisps, a quick smear of Puck cheese or cream cheese and a cracked whole or whipped egg give the brittle bread just enough moisture to become pliable enough to fold into the signature half-moon shape. The process moves quickly, and it can be tricky to get the toppings on crisping bread before it begins to burn, so we whisk our eggs before getting started to buy us a bit more time. Eaten alongside any of the sweet karak milk teas, it is one of Dawn's and my favorite breakfast meals.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 cups unbleached all-purpose flour",
        "1 teaspoon kosher salt",
        "4 or 5 eggs, beaten, plus more as needed",
        "1 small container Puck cheese or other soft, spreadable white cheese, such as cream cheese"
      ]
    }
  ],
  "instructions": [
    "Place the flour, salt, and 2 cups water in a large bowl and mix well using your hands, squeezing out any lumps in the dough, until smooth.",
    "This will take up to 15 minutes and the dough will be somewhat sticky.",
    "Cover with a damp kitchen towel and let rest 30 minutes or up to several hours.",
    "Prepare to make the bread, as the process is quick.",
    "Set a bowl with the beaten eggs and a shaker of salt near the cooking area (we like to add a few shakes of salt to our uncooked egg mixture as well as to the cooked bread, tasting the first stuffed flatbread and adjusting our seasoning accordingly).",
    "Make sure you have a spoon in your cheese container, paper towels to wipe off excess dough, a bowl of warm water, a trash bowl, and a paint chipper or pastry cutter (a paint chipper is ideal, as its long handle keeps your knuckles away from the heat of the pan).",
    "The whole cooking process should take about a minute from start to finish.",
    "Heat a flat circular cast-iron griddle, a heavy metal crêpe pan, a cast-iron pizza pan, or another skillet with low or no sides over medium to medium-high heat.",
    "(To test if the pan is ready, sprinkle with water. If ready, it will sizzle and evaporate immediately.)",
    "Pinch off about a golf ball-size piece of dough and place it on the hot surface.",
    "Working quickly, use your paint chipper or pastry cutter and a little pressure to smear a thin layer of the dough in a circular motion to make a circle covering the surface of the pan.",
    "(See these steps illustrated in the recipe for Khubz Ragag.)",
    "Then, quickly drop about 1 tablespoon of the cheese on the bread and top with about ½ cup of the beaten egg, enough to mostly cover the bread.",
    "Smear both over the surface of the bread with a fork, leaving about a 1-inch border between the filling and the edge of the round.",
    "Let cook for a few seconds and then scrape under one side, working from the outer edge, to fold in half.",
    "Remove the half-moon from the pan, transfer to a plate, cut it into 3 pieces, and serve immediately.",
    "Repeat until all the dough is used, beating more eggs if you run out."
  ],
  "author": null
}