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 Fried Kubbeh",
  "description": "This recipe is a vegetarian take on one of the most prevalent foods in our culture, making it possible for non-meat eaters to enjoy these delicious parcels too. There are many possible vegetarian fillings, but below are two of my favorites.",
  "subtitle": "كبه نباتيه مقليه",
  "ingredients": [
    {
      "section": "For the dough",
      "ingredients": [
        "1 cup (6 oz/175 g) very fine bulgur wheat",
        "¾ cup (6 fl oz/175 ml) boiling water",
        "1 cup (4 oz/120 g) all-purpose (plain) flour",
        "½ teaspoon salt",
        "½ teaspoon Nine Spice Mix (page 24)",
        "4 tablespoons vegetable oil"
      ]
    },
    {
      "section": "Filling 1: cheese",
      "ingredients": [
        "7 oz/200 g feta cheese, crumbled",
        "3½ oz/100 g dry/low moisture mozzarella, shredded",
        "1 tablespoon dried mint"
      ]
    },
    {
      "section": "Filling 2: chickpea",
      "ingredients": [
        "1 tablespoon olive oil",
        "1 small onion, finely diced",
        "½ teaspoon salt",
        "1/4 teaspoon black pepper",
        "1/4 teaspoon ground cumin",
        "1 x 14-oz/400-g can chickpeas, drained and rinsed",
        "¼ cup (1 oz/25 g) chopped walnuts, lightly toasted"
      ]
    }
  ],
  "instructions": [
    "Put the bulgur into a large mixing bowl, pour over the boiling water and mix.",
    "Set aside until the bulgur has absorbed the water and cooled down, about 1 hour, then place in the refrigerator to cool further-for at least 30 minutes and up to 3 days.",
    "Meanwhile, prepare the filling.",
    "For the cheese option, simply combine all the ingredients in a bowl and toss to combine.",
    "For the chickpea option, heat the olive oil in a skillet (frying pan) over medium heat and add the onion, salt, and spices.",
    "Cook, stirring occasionally, until softened and just starting to brown.",
    "Add the chickpeas, tossing to combine, then remove from the heat.",
    "Add the walnuts and mix well.",
    "When you are ready to make the kubbeh, remove the bulgur from the refrigerator and add the flour, salt, and spices.",
    "Gradually add the oil until it comes together as a dough.",
    "To test, tear off an egg-sized chunk and squeeze with the palm of one hand-if it stays together and can be easily shaped, then it is ready. If it falls apart, then knead some more, adding oil if it is too dry or sprinkling with flour if too wet.",
    "To shape, tear off a small egg-sized chunk and roll into a ball.",
    "Place the ball in the palm of one hand and with the index finger of the other hand make a hole in the center.",
    "Continue pushing into it, but not all the way to the other side, rotating until you have a cup shape with thin walls.",
    "With a very small spoon, fill the kubbeh with your chosen filling, being careful not to overfill so you can close it properly.",
    "Once filled, gather the open edges together to seal.",
    "With moist hands, gently form the kubbeh into the shape of an egg, using the tips of your fingers to shape the top and bottom into pointed ends.",
    "Alternatively, you can shape the kubbeh into balls-less traditional but easier to shape.",
    "At this point, the kubbeh can be fried or frozen on a tray and transferred later to a suitable airtight container; they will keep in the freezer for up to 3 months.",
    "To deep-fry the kubbeh, heat oil in a deep fryer to 350°F/180°C.",
    "Working in batches, place several kubbeh balls in the oil, taking care not to overcrowd the pan.",
    "Fry for 5 minutes until a deep golden brown, then remove with a slotted spoon and drain on paper towels.",
    "Serve immediately."
  ],
  "author": null
}