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": "CHICKEN, SUMAC, AND PINE NUT ROLLS",
  "description": "When I was a child, we visited my maternal grandparents every Friday. On one Friday each month, Teta Fatima would make us msakhan: she would be up from the break of dawn baking her own taboon bread, boiling the chickens, and cooking the onions. I often crave those flavors but rarely have the time to make this elaborate dish. On those days, my eternal stash of msakhan rolls in the freezer saves the day-they are especially good served with a yogurt and garlic dip. This recipe assumes you will be freezing some of the rolls, but you can easily make half or double to suit your needs.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the rolls",
      "ingredients": [
        "½ cup (4 fl oz/120 ml) olive oil, plus extra for brushing",
        "3 onions, finely chopped",
        "1 tablespoon sumac",
        "1 teaspoon ground cumin",
        "½ teaspoon Nine Spice Mix (page 24)",
        "1 teaspoon salt",
        "1 lb 2 oz/500 g shredded cooked chicken (see Simplification)",
        "1 tablespoon Toasted Pine Nuts (page 31)",
        "30 rolling pastry sheets, 5 x 7 inches/12 x 18 cm (see Note)",
        "olive oil, for brushing"
      ]
    },
    {
      "section": "For the dip",
      "ingredients": [
        "scant 1 cup (7 oz/200 g) plain yogurt",
        "1 clove garlic, crushed",
        "sumac",
        "salt"
      ]
    }
  ],
  "instructions": [
    "Heat the olive oil in a large skillet (frying) pan and cook the onions, spices, and salt over a medium heat, stirring, until softened but not browned, about 15 minutes.",
    "Remove from the heat and mix in the shredded chicken and pine nuts.",
    "Unwrap the pastry, cut into the desired shape, if necessary (see Note) and cover with a damp dish towel to avoid drying out.",
    "Lay one sheet on your work surface and place about 2 teaspoons of filling at the bottom, leaving about 3/4 inch/2 cm empty at each side.",
    "Fold over the sides and roll up.",
    "Continue until you have used up all wrappers and filling.",
    "At this point, you can freeze these rolls to use at a later time-they will keep for up to 2 months.",
    "If cooking immediately, preheat the oven to 350°F/180°C/Gas Mark 4.",
    "Brush the rolls with olive oil and bake in the oven for 10-15 minutes, or until they are golden brown and crispy.",
    "Meanwhile, prepare the dip by combining the yogurt and crushed garlic together.",
    "Season with salt and sprinkle with sumac.",
    "Serve with the fresh crispy rolls."
  ],
  "author": null
}