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": "Chickpeas and Lamb on Toasted Pita with Tahini Sauce",
  "description": "This is the quintessential Palestinian brunch dish. Humble ingredients like chickpeas and tahini are transformed into something magical when combined with toasted bread and topped with succulent small pieces of fried lamb or beef and pine nuts. As much as we love to use bread to mop up our hummus, in this particular dish we toast the bread and put it at the bottom, then eat it with a spoon. For a vegetarian version, just use pine nuts for the topping.",
  "subtitle": "فتة\nحمص",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 large, thin Lebanese pita breads (about 9 oz/250 g)",
        "2 x 14-oz/400-g) cans chickpeas",
        "1 teaspoon ground cumin"
      ]
    },
    {
      "section": "For the yoghurt and tahini sauce",
      "ingredients": [
        "1 cup (8 oz/225 g) tahini",
        "1 large clove garlic, crushed",
        "1 teaspoon salt",
        "1 cup (8 oz/225 g) yogurt",
        "4 tablespoons freshly squeezed lemon juice"
      ]
    },
    {
      "section": "For the lemon dressing",
      "ingredients": [
        "1 large clove garlic, finely diced",
        "1 green chilli, finely diced",
        "2 tablespoons freshly squeezed lemon juice",
        "2 tablespoons olive oil"
      ]
    },
    {
      "section": "For the meat",
      "ingredients": [
        "1 tablespoon butter or ghee",
        "1 quantity Toasted Pine Nuts (page 31)",
        "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)"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "2 tablespoons finely chopped flat-leaf parsley",
        "red chilli flakes or pomegranate seeds (optional)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F/180°C/Gas Mark 4.",
    "Cut the pita breads into 3/4-inch/2-cm squares and put on a baking sheet.",
    "Bake in the oven for about 15 minutes, or until the squares are dry and crisp and starting to darken in color, moving around with a wooden spoon from time to time. (This step can be done a couple of days in advance.)",
    "Put the tahini, garlic, salt, yogurt, and lemon juice into a large bowl and stir to combine; the sauce will be thick and sticky.",
    "Remove about 2-3/4 cup of the chickpea canning liquid and gradually mix with the tahini. You want a consistency similar to maple syrup: thick but pourable.",
    "Prepare the lemon dressing by whisking all the ingredients together in a small bowl; set aside.",
    "Start on the meat.",
    "Prepare the Toasted Pine Nuts in a large skillet (frying pan).",
    "Remove the pine nuts and set aside, reserving the oil in the pan.",
    "Add the ghee to the pan, and once sizzling tip in the meat, sprinkle with the Nine Spice Mix and cook over medium-high heat, stirring occasionally, for about 10 minutes until all liquid released by the meat evaporates and the pieces are nicely browned.",
    "While the meat is cooking, put the chickpeas and cumin into a pan and cover with water. Bring to a boil then simmer on very low heat, keeping them warm, until the meat is done.",
    "To assemble the dish, spread out the bread in a large, deep serving platter and spoon half the dressing over the top.",
    "Setting aside about 2 tablespoons of the chickpeas for garnish, use a ladle to scoop the remaining hot chickpeas, along with some broth, and spread over the bread. You want the bread to soak up the liquid but not become mushy, so add just enough water, about 1/2 cup (4 fl oz/120 ml).",
    "Pour the tahini and yogurt mixture over the chickpeas.",
    "Top with the meat and pine nuts, and garnish with the reserved chickpeas, parsley, and chilli flakes or pomegranate seeds.",
    "Drizzle over the remaining dressing and serve straight away."
  ],
  "author": ""
}