Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Plain Pastry Sheets Yufka","description":"Yufka are pastry sheets, slightly thicker than phyllo dough, used for both sweet and savory pastries in Turkey. There is a certain amount of skill involved in making them, but the dough isn't sticky, so it's easy to knead, and it's surprisingly easy to roll and stretch without tearing. The layered pastries made with yufka are forgiving, and a hole here or there won't matter much to the final product.","ingredients":[{"section":"For the recipe","ingredients":["1¾ cup plus 1½ tablespoons (10 ounces) bread flour, plus more for rolling","1 teaspoon fine sea salt","3/4 cup room-temperature water"]}],"instructions":["Whisk the flour and salt together in a medium bowl.","Add the water and mix with a fork or dough scraper.","When the dough begins to come together, turn it out onto an unfloured work surface and knead until smooth and no longer sticky, about 5 minutes; add more flour 1 tablespoon at a time if necessary.","Transfer the dough to a bowl, cover with plastic wrap, and let rest for 1 hour.","Divide the dough into 10 roughly equal pieces (about 1½ ounces each).","Roll each piece into a ball and cover the balls with a lightly damp towel or plastic wrap.","Flour your work surface and place one ball of dough in the center.","Pat it into a thick disk and then, with a floured regular rolling pin or an oklava or other long, thin pin, roll it out to a circle about 6 inches in diameter.","Lightly flour the third of the dough closest to your body.","Flour your pin again, place it at the edge of dough farthest from your body, and roll the dough up around the pin as you move it toward you: stop after every two rotations of the pin to gently stretch the dough by placing the heels of your hands side by side at the center of the pin and rolling the pin back and forth in two or three short strokes as you move your hands away from each other along the length of the pin.","Press firmly but gently; you do not want to fuse the dough layers.","As you roll the dough up around the pin, don't make the roll so tight that you are pressing the layers of dough together as you roll.","When all of the dough is wrapped around the pin, lay it parallel to your body with the seam of the dough down and stretch the dough again, using the same back-and-forth short strokes and stretching movement with the heels of your hands.","Then raise the pin, turn it 45 degrees, flour the work surface again, and unroll the dough onto the work surface.","Don't be discouraged if the dough circle is not measurably larger than when you started that just means that you need to apply more pressure to the pin as you roll.","Don't worry either if your dough is no longer a perfect circle.","Repeat the technique as many times as necessary, rotating the dough 45 degrees after each repetition to achieve a circle 16 inches (ideally) in diameter. For each repetition, be sure to reflour the third of dough closest to your body before wrapping it around the pin.","You can also supplement the rolling with hand stretching: After rolling the dough out to an 8- to 10-inch round, pick it up and drape it over the knuckles of both hands. Gently stretch the dough as you rotate it by slowly moving your hands apart.","I often start rolling the dough with the pin, then stretch it with my hands, and finish with the pin.","If when you've finished rolling out the dough, it is thicker in some spots than in others, use the rolling pin to even it out.","Again, don't worry if your pastry sheet is not perfectly round; more important than shape is that it be thin.","After you've finished rolling/stretching the dough, lift its edges to the center to make sure it isn't sticking; you can also gently stretch the dough as you do this (at this point, a few holes won't matter).","Flour your pin again, roll the dough up around it very loosely, and transfer the dough to another surface or a baking sheet, unrolling it onto the surface or pan.","Repeat with the remaining balls of dough.","Stack the yufka between sheets of parchment.","If you do not plan on using the yufka right away, drape the stack with a clean kitchen towel."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }