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": "Mini Lamb Flatbreads",
  "description": "Sfeeha is eaten in various forms all over the Middle East and even parts of Europe. It is, in essence, dough with meat. Sounds simple enough, yet the flavors are anything but. The spicing of the meat makes it both sharp and smooth, which when combined with fluffy pastry and crispy pine nuts is a real flavor triumph. The recipe below is the one my Teta Asma and her sister Teta Salma always made and the one my mother continues to make today as well. If you can resist finishing them, they freeze quite well for up to one month.",
  "subtitle": "صفيحه",
  "ingredients": [
    {
      "section": "For the dough",
      "ingredients": [
        "4½ cups (1 lb 2 oz/500 g) all-purpose (plain) flour",
        "1 teaspoon salt",
        "1 teaspoon sugar",
        "1 tablespoon active dry (fast-action) yeast",
        "½ cup (4 fl oz/120 ml) olive oil",
        "1½ cups (12 oz/350 g) plain yogurt"
      ]
    },
    {
      "section": "For the topping",
      "ingredients": [
        "1 quantity Lamb with Onion and Spices (page 30)",
        "2 tablespoons Toasted Pine Nuts (page 31)",
        "2 tablespoons Labaneh, homemade (page 26) or store-bought",
        "2 teaspoons pomegranate molasses",
        "1 tablespoon tahini",
        "1 tablespoon sumac",
        "1 tablespoon fresh oregano or mint, very finely chopped (optional)",
        "1 teaspoon red chilli powder (or to taste)"
      ]
    }
  ],
  "instructions": [
    "Mix the flour, salt, and sugar together in a large bowl.",
    "Add the yeast, oil, and yogurt and knead by hand until it is smooth and pliable.",
    "If necessary, gradually add some water to help achieve a smooth, pliable dough.",
    "Alternatively, combine all the dough ingredients in the bowl of a freestanding mixer fitted with the dough hook and mix on medium speed, adding water as necessary, until the dough comes together.",
    "Shape into a large circle, oil all over to prevent it sticking to the bowl, and cover with a damp dish towel or plastic wrap (clingfilm).",
    "Set aside to rise, about 1 hour.",
    "Meanwhile, prepare the topping by making the Lamb with Onion and Spices.",
    "Set aside to cool slightly.",
    "Once cooled, combine with all the other topping ingredients and mix until well incorporated, it should come together and have a spreadable consistency.",
    "Preheat the oven to 475°F/240°C/Gas Mark 9.",
    "Once the dough has risen, divide it into roughly 30 small portions the size of a golf ball, and set on an oiled work surface to rest for 5-10 minutes.",
    "Take one piece at a time and, on a lined baking sheet, flatten out with your fingers into a circle roughly 1/4 inch (5 mm) thick.",
    "Place 1 tablespoon of the topping mixture in the middle and flatten it with your hands to ensure it doesn't come off.",
    "You will end up with a very small pizza shape about 3-inches (8 cm) in diameter.",
    "Bake in the oven until the dough on the edges turns golden, about 10 minutes.",
    "Remove from the oven and set on a wire rack to cool."
  ],
  "author": null
}