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": "Fenugreek Semolina Cake",
  "description": "This is one of the most typical Palestinian desserts, but localized to the center and south of the country. The fenugreek lends it a distinct \"love it or hate it\" flavor. The cake is soaked in syrup after baking and must then stand for a few hours, and preferably overnight, before serving. This recipe yields a cake of medium thickness, but some people prefer it thinner and crunchier, in which case you can adjust by using a larger cake pan. This moist rich cake is one of my favorite desserts, at its best when enjoyed with a strong cup of Cardamom Coffee (page 235).",
  "subtitle": "صينية حلبه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "tahini or butter, for greasing",
        "2 tablespoons fenugreek seeds",
        "2 cups (11 oz/300 g) semolina",
        "½ cup (2% oz/60 g) all-purpose (plain) flour",
        "4 tablespoons olive oil",
        "4 tablespoons vegetable oil",
        "1 tablespoon granulated sugar",
        "1 tablespoon nigella seeds",
        "1 tablespoon ground anise seeds",
        "1 teaspoon baking powder",
        "1 teaspoon active dry (fast-action) yeast",
        "½ teaspoon ground cinnamon",
        "½ teaspoon salt",
        "1/4 teaspoon turmeric",
        "20-30 pine nuts or blanched almonds",
        "1 quantity Flavored Sugar Syrup (page 35), cooled to room temperature"
      ]
    }
  ],
  "instructions": [
    "Put the fenugreek seeds into a medium pan with 2 cups (16 fl oz/475 ml) water and place over high heat.",
    "Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the seeds are tender and plump.",
    "Strain the seeds, reserving the cooking water.",
    "Meanwhile, put all the remaining ingredients, except for the pine nuts and sugar syrup, into a large bowl and mix until well combined and resembling wet sand in texture.",
    "Add the strained fenugreek seeds and 1 cup (8 fl oz/250 ml) of the fenugreek cooking water.",
    "Mix well with your hand or a wooden spoon and, if necessary, gradually add more water. you want a soft dough not so loose it can be poured like cake batter but not so stiff it can be kneaded liked bread.",
    "Wet your palms and use them to spread the batter into the greased dish and smooth out the surface.",
    "With a sharp knife, score the cake with diagonal lines in one direction, then in the opposite direction, to form a diamond pattern.",
    "Place a pine nut or blanched almond in the center of each diamond.",
    "Set aside, covered with a tea towel, to rest and rise for 1 hour.",
    "Meanwhile, preheat the oven to 400°F/200°C/Gas Mark 6 and grease an 11-inch/28-cm round metal or glass cake pan with either tahini or butter (or use an 8 x 12 inch/20 × 30 cm rectangular cake pan) and set aside.",
    "Bake the cake until a dark golden brown, about 20-30 minutes.",
    "Remove from the oven and pour over the cooled syrup while the cake is still warm.",
    "Cool completely before serving, for several hours, or overnight. If you attempt to cut the cake before it has cooled, the pieces will crumble.",
    "Once cooled, cut out individual portions from the cake tin and serve.",
    "The remaining cake pieces in the tin will keep, covered in aluminum foil or clingfilm, at room temperature for up to 5 days or in the refrigerator for up to 2 weeks."
  ],
  "author": null
}