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": "Jute Mallow Stew",
  "description": "An extremely nutritious green leaf rich in iron, vitamins, and fiber, mlukhiyeh (jute mallow) is widely cooked across Palestine. How it's cooked, however, varies from one locale to the next. In the north, it's cooked as a whole leaf stew while in the central and southern regions it is cooked as smooth, thick soup. Used fresh when harvested in the summer, the leaves can also be frozen or dried for use throughout the year. This recipe is for the stew that my Teta Asma used to make and is best made with fresh or frozen leaves, not dried.",
  "subtitle": "ملوخيه ورق",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 oz/50 g ghee or butter",
        "2 tablespoons olive oil",
        "10 cloves garlic, very finely chopped",
        "1 lb 2 oz/500 g mlukhiyeh (jute mallow) leaves, very roughly chopped (fresh or frozen and defrosted with the excess water squeezed out)",
        "2 teaspoons Nine Spice Mix (page 24)",
        "4-6 cups (1%-2½ pints/1-1.5 liters chicken, lamb, or beef broth (stock), homemade (page 34) or store-bought",
        "2 teaspoons salt, or to taste",
        "2 tablespoons lemon juice"
      ]
    },
    {
      "section": "For the meat and pine nut topping",
      "ingredients": [
        "1 tablespoon olive oil",
        "1 lb 2 oz/500 g lamb leg meat or beef sirloin/fillet, cut into ½-inch/1-cm cubes",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 teaspoon salt",
        "½ cup Toasted Pine Nuts (page 31)"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Vermicelli Rice (page 32)",
        "lemon wedges"
      ]
    }
  ],
  "instructions": [
    "Warm the ghee and olive oil in a large Dutch oven (casserole) over medium-high heat and add the garlic.",
    "Cook for 1-2 minutes until fragrant but still white.",
    "Add the mlukhiyeh leaves, tossing continuously with a spoon, until the leaves start to wilt and their water evaporates, about 10 minutes. If using frozen leaves, this step will take longer, 20-30 minutes.",
    "Sprinkle the leaves with the Nine Spice Mix and give them one more toss to coat evenly.",
    "Pour in two-thirds of the broth (stock) and the salt (you may need more or less depending on your broth) and bring the mixture to a boil, then partially cover the pan and reduce the heat to maintain a gentle simmer.",
    "Cook until the leaves have darkened slightly in color and the stock has thickened, 15-30 minutes. The consistency is supposed to be like a thick soup-not too thin but with enough thick liquid to serve as sauce with the rice. Check the consistency throughout the cooking and if necessary add more stock. If you add too much stock, simply increase the heat and simmer for a little while longer.",
    "While the stew is simmering, make the topping.",
    "Heat the olive oil in the same pan over high heat until hot but not smoking.",
    "Add the meat, sprinkle with the spice mix and salt and cook, stirring frequently, for 10-15 minutes, or until any released water evaporates and the meat has started to brown.",
    "Remove the pan from the heat, add the toasted pine nuts, and stir together.",
    "Remove the stew from the heat and stir in the lemon juice.",
    "To serve, place some rice in shallow bowl, ladle the stew over the rice and top with the meat and pine nut mixture and lemon wedges for squeezing."
  ],
  "author": ""
}