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": "Mediterranean Eggplant Soup with Lamb",
  "description": "Eggplant is rich, meaty, and hearty- and when cooked with tomatoes and North African spices yields an unforgettable, tastebud-pleasing soup. To make our soup into a meal, we sautéed ground lamb for a savory topping, then sautéed diced eggplant in the rendered fat to impart char and deep flavor.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 teaspoons extra-virgin olive oil, divided",
        "4 ounces ground lamb",
        "1% teaspoons ras el hanout, divided",
        "½ teaspoon table salt",
        "½ teaspoon pepper",
        "1 pound eggplant, cut into ½-inch pieces",
        "1 small onion, chopped fine",
        "2 garlic cloves, minced",
        "2 cups chicken broth",
        "1 (14.5-ounce) can diced tomatoes, drained",
        "1 teaspoon lemon juice",
        "3 tablespoons minced fresh cilantro"
      ]
    }
  ],
  "instructions": [
    "Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering.",
    "Add lamb, 1/4 teaspoon ras el hanout, salt, and pepper and cook, breaking up meat with wooden spoon, until lamb is lightly browned, about 3 minutes.",
    "Using slotted spoon, transfer lamb to small bowl; set aside until ready to serve.",
    "Pour off all but 2 teaspoons fat from saucepan. (If necessary, add oil to equal 2 teaspoons.)",
    "Add eggplant to fat left in skillet and cook, stirring occasionally, until eggplant is tender and deeply browned, 8 to 10 minutes.",
    "Transfer to second bowl; set aside until ready to serve.",
    "Heat remaining 2 teaspoons oil in large saucepan over medium heat until shimmering.",
    "Add onion and cook until softened, about 5 minutes.",
    "Stir in garlic and remaining 1 teaspoon ras el hanout and cook until fragrant, about 30 seconds.",
    "Stir in broth, tomatoes, and all but 1 cup eggplant and bring to simmer.",
    "Reduce heat to low, cover, and simmer gently until eggplant is softened, about 15 minutes.",
    "Process soup in blender until smooth, about 1 minute.",
    "Return soup to clean saucepan and bring to brief simmer, adjusting consistency with hot water as needed.",
    "Stir in lemon juice and season with salt and pepper to taste.",
    "Divide soup among individual serving bowls, then top with lamb, remaining 1 cup eggplant, and cilantro.",
    "Serve."
  ],
  "author": null
}