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": "Freekeh Pilaf with Lamb and Pine Nuts",
  "description": "There's something about the smokiness of freekeh that lends it a taste unlike any other grain. When combined with the richness of butter and olive oil, sautéed onions, and the warmth of spices, it produces a flavor combination that is a feast for the taste buds. The dish also looks quite impressive in a platter topped with toasted pine nuts and lamb, making it a good choice for entertaining. You could also use lamb cutlets, chicken legs, or even a whole chicken.",
  "subtitle": "فریکه مفلفله",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons butter",
        "2 tablespoons olive oil",
        "2 onions, finely diced",
        "1 teaspoon salt",
        "1 teaspoon Nine Spice Mix (page 24)",
        "½ teaspoon ground cumin",
        "1 lb /450 g freekeh",
        "4 cups (1% pints/1 liter) chicken broth (stock), homemade (page 34) or store-bought"
      ]
    },
    {
      "section": "For the lamb and pine nut topping",
      "ingredients": [
        "1 quantity Toasted Pine Nuts (page 31)",
        "3 tablespoons olive oil",
        "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)",
        "1 teaspoon salt"
      ]
    }
  ],
  "instructions": [
    "Heat the butter and oil in a large pan over medium heat until hot but not smoking.",
    "Add the onions, salt, and spices, reduce the heat, and cook, stirring occasionally, for 6-8 minutes until the onions have softened and started to brown.",
    "Add the freekeh and mix with a wooden spoon until well combined with the onion and spices.",
    "Continue to cook, stirring occasionally, until lightly toasted and you can smell its nutty aroma, another 6-8 minutes.",
    "Pour in the broth (stock), give it one final stir, and bring to a boil.",
    "Reduce the heat, cover the pan, and simmer gently over low heat for 35-45 minutes.",
    "Check on the freekeh from time to time, giving it a good stir to make sure it is not sticking to the bottom, and add water as necessary.",
    "Taste and adjust seasoning (this will depend on the broth you are using), and if it still has too strong a bite, add some more water and continue to cook over low heat until it is fully cooked.",
    "You neither want the freekeh too soft like rice, nor do you want to feel you are biting into hard, uncooked grains.",
    "The consistency of cooked pearl barley is ideal.",
    "Once ready, remove from the heat and allow to sit for up to 15 minutes before serving.",
    "While the freekeh is simmering, fry the pine nuts, then drain and set aside.",
    "Heat the olive oil in the same pan over high heat until hot but not smoking.",
    "Add the meat, sprinkle with the spice mix and salt and cook, stirring frequently, for 10-15 minutes, or until any released water evaporates and the meat starts to brown.",
    "Remove the pan from the heat and set aside, covered, until you are ready to serve the freekeh.",
    "To serve, pour the freekeh into a large serving platter and fluff up with a fork.",
    "Top with the meat and pine nuts and serve immediately."
  ],
  "author": ""
}