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": "APRICOTS WITH PINE NUTS",
  "description": "Enjoy these delightful pastries filled with organic apricots and pine nuts, perfect for a sweet treat!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the croissant dough",
      "ingredients": [
        "7% cups (1 kg) cake flour",
        "1 large (50 g) egg",
        "(3% tablespoons)",
        "% (45 g) cake yeast, or 5 teaspoons active dry yeast (dissolved in milk or water)",
        "1 tablespoon (18 g) salt",
        "½ cup (100 g) superfine sugar",
        "1 tablespoon (20 g) honey",
        "5 tablespoons (70 g) unsalted butter, at room temperature",
        "13/4 cups (14 ounces/400 g) unsalted dry butter (84% fat content)"
      ]
    },
    {
      "section": "For the apricot filling",
      "ingredients": [
        "1% cups packed (400 g) light brown sugar",
        "1½ teaspoons (2 g) ground rosemary",
        "10 organic apricots, pitted",
        "½ cup (50 g) pine nuts"
      ]
    },
    {
      "section": "For the apricot glaze",
      "ingredients": [
        "cup (200 g) apricot puree",
        "3% tablespoons (45 g) glucose powder",
        "½ cup (60 g) superfine sugar",
        "% teaspoon (3 g) pectin NH"
      ]
    }
  ],
  "instructions": [
    "For the croissant dough: In an electric stand mixer fitted with a dough hook, mix the flour, 1¾ cups (420 g) of water, the egg, yeast, salt, sugar, and honey. Mix on the first speed setting until the dough is smooth, then on the second speed setting until the dough begins to come away from the sides of the bowl. Mix in the softened butter and knead again until the dough is smooth. Cover with a damp cloth, then let rise at room temperature (75 to 80°F/24 to 25°C) for 1 hour.",
    "Punch down the dough by hand, then roll it out to the width of the dry butter and double its length. Freeze for 5 minutes, then refrigerate for 15 minutes.",
    "Place the dry butter in the middle of the dough and fold over the edge of the dough on each side. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about 1/4 inch (7 mm). Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. Refrigerate for 10 minutes.",
    "Finally, do a simple turn: Roll out the dough to a thickness of ¾ inch (1 cm), fold the top third of the dough down, and then fold the bottom third over the top. Roll out to a thickness of 1/4 inch (5 mm).",
    "For the apricot filling: Mix the brown sugar and ground rosemary, then roll the pitted apricots in the mixture. Add a few pine nuts on top.",
    "For the apricot glaze: In a saucepan, heat the apricot puree with the glucose. In a bowl, mix the superfine sugar with the warm pectin, then add this mixture to the saucepan. Boil for a few minutes, then refrigerate.",
    "For assembly and finishing: When the dough is ready, roll it out to a thickness of 1/4 inch (5 mm), then cut into 10 by 1½-inch (25 by 4-cm) strips. Make a roll with each strip of dough. Place an apricot at the end of the strip and roll the dough around the apricot. Let rise for about 1 hour 30 minutes in a warm and humid place at 80°F (26°C). Preheat the oven to 350°F (175°C). Place the rolls on a baking sheet lined with parchment paper. Bake in the oven for 25 minutes. Remove from the oven and brush each roll with the apricot glaze."
  ],
  "author": ""
}