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": "Lamb Dumplings in Yogurt Sauce",
  "description": "A friend was once invited to Hebron to eat \"cats\" ears\". He politely declined, appalled that people were eating cats. It was only after several such affronts the he finally found out he was being invited to eat shushbarak, dumplings folded to resemble a cat's ear, hence the name \"denein qtat\" used in some areas of Palestine. At its heart, this dish is quite simple; it just requires some patience.",
  "subtitle": "ششبرك",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4½ cups (1 lb 2 oz/500 g all-purpose (plain) flour",
        "1 teaspoon salt",
        "4 tablespoons vegetable oil",
        "1 quantity Lamb with Onion and Spices, without nuts (page 30)",
        "1 quantity Cooked Yogurt Sauce (page 29)"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "2 tablespoons crushed dried mint (optional)",
        "Toasted Pine Nuts (page 31)"
      ]
    }
  ],
  "instructions": [
    "Put the flour and salt into a large bowl and mix together.",
    "Add the oil and work with your hands until well incorporated.",
    "Pour in 1 cup (8 fl oz/250 ml) water; mix through with your fingers.",
    "Gradually add more and more water and knead until the dough comes together.",
    "If the mixture feels tough, leave for 5 minutes then come back and knead again. Repeat once or twice until you have a soft but fairly robust ball of dough.",
    "Divide into 2 balls and rest, covered, for 30 minutes.",
    "On a floured surface, roll one of the balls to roughly ½ inch/3 mm thick.",
    "Using a 2½-inch/6-cm round cookie cutter or inverted glass, cut as many circles as you can out of the dough.",
    "Gather up the scraps, knead into a ball, and set aside.",
    "To stuff the dumplings, place about ½ teaspoon of the lamb mixture into the middle of each circle and fold over in half.",
    "Take the ends of the half circle and attach together to form a hat shape.",
    "Once all the circles are filled, roll out the leftover pastry and repeat the process until the stuffing is finished.",
    "Preheat the oven to 350°F/180°C/Gas Mark 4.",
    "Place the dumplings on baking sheets and bake in the oven in batches for 15-20 minutes until a very light golden color (you are just drying them out).",
    "At this point, the dumplings can be cooled and then frozen for later use or cooked the same day.",
    "To cook, prepare the yogurt sauce and bring to a boil.",
    "Add 4 cups (14 pints/1 liter) water and bring back to a boil.",
    "Place the dumplings in the sauce and simmer until soft, 20-30 minutes.",
    "If they are still chewy, continue to cook for 10 minutes.",
    "Ladle into bowls and top with pine nuts and mint."
  ],
  "author": ""
}