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": "TETA ASMA'S TABULEH",
  "description": "The name of this dish is a bit misleading as it's not really tabuleh. Its origins are the stuffing that my Teta Asma would use for her vegetarian vine leaves. She preferred it to traditional tabuleh-which is mostly parsley with a bit of fine bulgur- and I couldn't agree more. While traditional tabuleh will always have its place, I find that I make this salad much more at home. The nuts and raisins are my own additions, so feel free to take them out for a more authentic dish.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ cups (9 oz/250 g) coarse bulgur wheat",
        "1½ cups (3 oz/75 g) finely chopped flat-leaf parsley",
        "½ cup (1 oz/25 g) finely chopped fresh mint",
        "4 medium (about 1 lb 2 oz/500 g) tomatoes, finely diced",
        "½ cup (2 oz/50 g) shelled pistachios, lightly toasted",
        "½ cup (1½ oz/40 g) coarsely chopped walnuts, lightly toasted",
        "½ cup (2 oz/50 g) raisins or golden raisins (sultanas)",
        "4 scallions (spring onions), finely chopped",
        "1 cup (2 oz/50 g) pomegranate seeds"
      ]
    },
    {
      "section": "For the dressing",
      "ingredients": [
        "4 tablespoons extra virgin olive oil",
        "4 tablespoons lemon juice (from about 1 large lemon)",
        "1 tablespoon pomegranate molasses",
        "1 teaspoon salt",
        "½ teaspoon chilli flakes (optional)",
        "½ teaspoon black pepper",
        "1/4 teaspoon ground cumin",
        "¼ teaspoon dried marjoram, rubbed to a powder with your fingers (optional)"
      ]
    }
  ],
  "instructions": [
    "Put the bulgur into a salad bowl and cover with 1½ cups (12 fl oz/350 ml) very hot or just boiled water.",
    "Stir, then set aside until the bulgur has absorbed the liquid and cooled, about 30 minutes.",
    "Meanwhile, prepare all the remaining ingredients and make the dressing by putting all the ingredients into a small bowl and whisking until combined.",
    "To assemble the salad, fluff up the bulgur wheat with a fork until the grains are separated.",
    "Add the chopped parsley and mint and toss to combine.",
    "Add the tomatoes and give them another gentle toss.",
    "Pour the dressing over the salad, then add the nuts and raisins and give one final toss to combine and scatter with pomegranate seeds, if using.",
    "Serve immediately or refrigerate until ready to serve."
  ],
  "author": ""
}