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": "VEGETARIAN FLATBREADS",
  "description": "These freshly baked breads are enjoyed all over the Middle East for breakfast, lunch, or dinner. There are three different toppings here, but the recipe assumes you will only use one, so reduce if trying a mixture.",
  "subtitle": "Mana'eesh",
  "ingredients": [
    {
      "section": "For the dough",
      "ingredients": [
        "6%4 cups (1 lb 11 oz/750 g) all-purpose (plain) flour",
        "2½ cups (9 oz/250 g) whole wheat (wholemeal) flour",
        "1½ teaspoons salt",
        "1 teaspoon sugar",
        "½ cup (4 fl oz/120 ml) vegetable oil, plus more for oiling",
        "1 tablespoon active dry (fast-action) yeast",
        "3 cups (25 fl oz/750 ml) warm water"
      ]
    },
    {
      "section": "Topping 1: za'atar",
      "ingredients": [
        "1 cup (2 oz/50 g) Za'atar (page 244)",
        "½ cup (5 fl oz/150 ml) olive oil"
      ]
    },
    {
      "section": "Topping 2: cheese",
      "ingredients": [
        "2 cups (9 oz/250 g) halloumi cheese, grated",
        "1 tablespoon Greek yogurt",
        "1 teaspoon nigella seeds (optional)",
        "1 teaspoon dried za'atar, oregano, or marjoram leaves (optional)"
      ]
    },
    {
      "section": "Topping 3: pepper",
      "ingredients": [
        "½ cup (4 fl oz/120 ml) olive oil, plus extra as needed",
        "2 onions, finely chopped",
        "5-6 red bell peppers, deseeded and finely chopped",
        "1 red chilli pepper, deseeded and finely chopped (optional)",
        "1 tablespoon tomato paste (purée)",
        "½ teaspoon salt",
        "1 tablespoon nigella seeds (optional)"
      ]
    }
  ],
  "instructions": [
    "Put the flours, salt, and sugar into a large bowl and mix together.",
    "Make a well in the middle; add the oil, yeast, and half the water.",
    "Mix through with your fingers, adding more water and kneading until the dough comes together.",
    "If the mixture feels sticky, leave for 5 minutes then knead again. Repeat once or twice until you have a soft but robust dough.",
    "Rub with oil, cover with a damp dish towel or plastic wrap (clingfilm), and set aside until doubled in size, about 1 hour.",
    "Meanwhile, prepare the toppings.",
    "To make the za'atar and cheese toppings, simply combine the ingredients in a bowl and mix well to combine.",
    "To make the pepper topping, heat the olive oil in a skillet (frying pan) over medium heat.",
    "Add the onions and cook, stirring occasionally, until softened, about 5 minutes.",
    "Add the bell and chilli peppers and continue to cook, stirring, until the peppers have softened and the mixture has started to thicken, about 10 minutes.",
    "Stir in the tomato paste (purée) and salt and cook for 2-3 minutes.",
    "Remove from heat and add the nigella seeds.",
    "If the mixture appears dry, mix in 1-2 tablespoons of olive oil.",
    "Once the dough has risen, gently punch down to release the air bubbles.",
    "Divide into 10 portions, and place on a lightly floured work surface.",
    "Cover with a dish towel so the dough doesn't dry out as you roll.",
    "Preheat the oven to 475°F/240°C/Gas Mark 9 (or the hottest it will go).",
    "Take a piece of dough and roll into a ball between your palms, then flatten and coat in flour.",
    "Roll the dough out with a rolling pin to about 4 inches/10 cm in diameter.",
    "Sprinkle with some flour, flip over, and continue to roll out further until you have a circle approximately 8 inches/20 cm in diameter.",
    "Return the dough to the work surface to rest and cover while you roll out the remaining dough pieces.",
    "Once all the balls are rolled out, take the first piece you rolled and place either on a baking sheet or preheated pizza stone.",
    "With your fingers make some gentle indentations, so the dough does not puff up when baked, and spread the topping using the back of the spoon.",
    "Bake until golden around the edges and the topping is cooked, 5-10 minutes.",
    "Transfer to a wire rack to cool.",
    "You can store any leftovers in the freezer for up to 1 month."
  ],
  "author": ""
}