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": "LENTIL AND RICE PILAF",
  "description": "Rice and lentils are staple foods for many cultures. This dish, which combines them, is the staple pantry meal in Palestine as its ingredients are almost always to hand. In spite of its simplicity, and being considered a \"poor man's dish\" because it contains no meat, the combination of rice and lentils with crispy onions and spices produces a dish nothing short of marvelous. It is very similar to the bulgur variety (page 164) except that the onions are not fried to such a deep brown color.",
  "subtitle": "مجدرة رز",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 cup (8 oz/225 g) whole lentils, picked over and rinsed",
        "1 cup (7 oz/200 g) rice, soaked for 15 minutes and drained",
        "2 teaspoons salt",
        "½ teaspoon ground cumin",
        "½ teaspoon Nine Spice Mix (page 24) (optional)",
        "½ cup (4 fl oz/120 ml) olive oil",
        "3 onions, finely diced"
      ]
    },
    {
      "section": "For the crispy onion topping",
      "ingredients": [
        "vegetable oil, for frying",
        "1 large onion, cut into thin half-moons",
        "1 teaspoon cornstarch (comflour)"
      ]
    }
  ],
  "instructions": [
    "Put the lentils into a pan with 6 cups (48 fl oz/1.5 liters) water, place over high heat, and bring to a boil.",
    "Reduce the heat, cover, and simmer for 15-30 minutes, or until the lentils are almost done but still have a bite. The exact time will depend on the variety of lentil you are using, but generally cook them for about 5 minutes less than stated on the package.",
    "Add the rice, 1 teaspoon of the salt, and the spices to the lentils.",
    "Bring to a boil, then reduce the heat and simmer until the rice is fully cooked. If the water seems to have evaporated and the rice is still not done, gradually add more water. If the rice appears to have cooked but water remains visible, remove the lid and cook until all of the water is absorbed and the rice is fluffy.",
    "Meanwhile, heat the olive oil in a skillet (frying pan) over medium-high heat. Add the onions and remaining salt and sauté for 12-15 minutes, stirring regularly, until a golden brown color and just starting to crisp around the edges.",
    "Once the rice is done, pour the onions and their oil over the rice and lentils, give them one gentle stir, and place a dish towel or paper towels under the lid and cover. Remove from the heat and set aside for at least 10 minutes before serving to allow the flavors to settle in together.",
    "In the meantime, prepare the crispy onion topping. Heat the vegetable oil in a small, deep skillet until hot. Sprinkle the onion slices with the cornstarch (cornflour) and toss to combine. Add to the hot oil and fry until crisp and a dark golden brown, again taking care to remove them before they cross the fine line between golden brown and burnt. Remove with a slotted spoon and drain on paper towels until dry and crispy.",
    "Serve the pilaf topped with crispy onions."
  ],
  "author": ""
}