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": "Semolina Cake (Hareeseh)",
  "description": "Every culture has their own version of a semolina cake; it also happens to be one of the most popular desserts in the Middle East. So popular, in fact, that you'll find it in almost every bakery next to the daily bread and pastries. Different countries call it by different names (basbousa in Egypt, nammoura in Lebanon), but in Palestine it's called hareeseh. It is essentially baked semolina drenched in a rosewater and orange blossom syrup. The exact recipe varies from one person to the next, but after years of experimenting, this one is the most delicious I have come across the perfect balance of rich and sweet yet light and fluffy.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "butter or tahini, for greasing the pan",
        "2 cups (12 oz/350 g) semolina",
        "1 x 14-oz/400-g can condensed milk",
        "½ cup water",
        "4 tablespoons tahini",
        "4 tablespoons vegetable oil",
        "1½ teaspoons baking powder",
        "pinch of salt",
        "½ cup (1½ oz/40 g) blanched almond halves or pistachios",
        "1 quantity Flavored Sugar Syrup (page 35), cooled to room temperature"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Greek yogurt (see Note)",
        "crushed pistachios"
      ]
    }
  ],
  "instructions": [
    "Brush an 11-inch/28-cm round cake pan (or 8 × 12-inch/20 × 30-cm cake pan) with tahini or butter and set aside.",
    "Put all the ingredients, except for the almond halves and sugar syrup, into a large bowl and mix well with a spoon until combined. The batter will be slightly runny and sticky.",
    "Pour into the prepared pan and, with wet palms, smooth out the top.",
    "Cover with plastic wrap (clingfilm) and set aside for at least 1 hour, and up to several hours, until the batter solidifies slightly and is easier to handle.",
    "When ready to bake, preheat the oven to 350°F/180°C/Gas Mark 4.",
    "With a pointed knife dipped in water, score diamond shapes in the top of the batter (you can do this by cutting lines diagonally in one direction then the opposite direction), or any other pattern you prefer.",
    "Press one almond half into each diamond shape.",
    "Bake in the oven for 20-30 minutes, or until the top is a dark golden brown.",
    "Remove from the oven and pour the cooled syrup over the hot cake.",
    "Allow to sit for a few hours before cutting and serving, otherwise you risk the cake crumbling and falling apart.",
    "The cake will keep, covered with plastic wrap (clingfilm), for several days at room temperature.",
    "The cake can be eaten on its own for a simple treat, but for a more impressive presentation, spoon some Greek yogurt onto a plate, top with a slice of the cake, and sprinkle generously with pistachios."
  ],
  "author": null
}