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": "SHAWARMA WITH ONIONS AND SUMAC",
  "description": "A classic street food, shawarma is so prevalent in the Middle East and abroad that you may be wondering if it's even worth making at home. The answer is an unequivocal \"yes!\" Once you try this homemade flavor bomb, you will seldom, if ever, go back to the street variety again. The recipe is quite generous and can be halved, but then again, it's so delicious you will probably end up eating more than you bargained for. The garnishes are more of a suggestion, but they definitely enhance the flavor and overall experience of making your own shawarma sandwiches at home.",
  "subtitle": "A classic street food, shawarma is so prevalent in the Middle East and abroad that you may be wondering if it's even worth making at home. The answer is an unequivocal \"yes!\" Once you try this homemade flavor bomb, you will seldom, if ever, go back to the street variety again.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2½ lb/1 kg beef, lamb, or chicken meat (see Note)",
        "6 tablespoons olive oil",
        "4 tablespoons vinegar (red wine, white wine, cider, or distilled)",
        "2 tablespoons freshly squeezed lemon juice",
        "2 teaspoons salt",
        "2 teaspoons Nine Spice Mix (page 24)",
        "2 teaspoons curry powder",
        "1 teaspoon chilli powder",
        "1 teaspoon garlic granules",
        "3 pieces mastic, ground to a powder (optional)",
        "Pita bread, homemade (page 38) or store-bought, to serve"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "2 onions, sliced into half-moons, mixed with 1 tablespoon sumac and ½ teaspoon olive oil",
        "1 quantity Tahini Sauce (page 28)",
        "2 tomatoes, diced",
        "2 mini cucumbers, diced",
        "fresh mint leaves",
        "pickles of your choice"
      ]
    }
  ],
  "instructions": [
    "Chop the meat into large chunks, place on a plate, and freeze until almost completely frozen but not rock hard.",
    "You could also defrost previously frozen meat in the refrigerator for a few hours. Timing will vary based on your freezer, the chosen meat, and the size of your chunks. You want the meat to not be so hard you cannot cut through it with a knife, but hard enough so you can cut paper-thin slices with a sharp knife.",
    "Use a sharp knife to cut the frozen meat into very thin slices.",
    "Put the sliced meat into a large bowl with 4 tablespoons of the olive oil, the vinegar, lemon juice, salt, and spices and mix until fully coated.",
    "Allow to sit for at least 1 hour and preferably overnight.",
    "Heat the remaining olive oil in a large, heavy skillet (frying pan) over high heat until hot but not smoking.",
    "Add the meat and pan-fry until fully cooked and nicely browned, about 10 minutes.",
    "If your meat releases a lot of water, you will need to wait longer for the water to evaporate before the meat can brown.",
    "Remove from the heat and serve with pita bread and a selection of garnishes so each person can make their own sandwich."
  ],
  "author": ""
}