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": "PALESTINIAN FRITTATA",
  "description": "Palestinians often make frittatas for weekend breakfasts or as a weekend supper dish. It's basically eggs mixed with herbs and spices and some flour, but the result can vary tremendously from one cook to the next. My uncle's wife, Ameera, is famous for her ijjeh-the perfect mix of crispy and fluffy, spicy and smooth-and she would never let us leave after a weekend visit without making them for us. She would sit in the kitchen turning out one round disc after the another, until we had a plate piled high with these fragrant and filling frittatas. This is her recipe it's quite generous with the herbs, but you can add more or less, as you like. A dish definitely worth a try instead of your standard weekend eggs.",
  "subtitle": "عجه فلسطينيه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "8 eggs",
        "4 scallions (spring onions), finely chopped",
        "½ cup (1 oz/25 g) flat-leaf parsley, finely chopped",
        "½ cup (1 oz/25 g) fresh mint leaves, finely chopped",
        "1 large clove garlic, crushed",
        "1 green chilli, seeded and finely chopped (optional)",
        "1 scant teaspoon salt",
        "½ teaspoon ground cumin",
        "1/4 teaspoon black pepper",
        "1 tablespoon all-purpose (plain) flour",
        "olive oil, for frying"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "-olives, scallions (spring onion), mint and tomato",
        "-Labaneh, homemade (page 26) or store-bought",
        "-Pita bread, homemade (page 38) or store-bought"
      ]
    }
  ],
  "instructions": [
    "Break the eggs into a large bowl and whisk until the mixture is pale yellow and starting to froth.",
    "Add the chopped herbs.",
    "garlic, chilli, salt, and spices and mix until evenly combined.",
    "Sprinkle the flour over the eggs and whisk until incorporated.",
    "Heat a generous amount of olive oil in a skillet (frying pan) over medium-high heat.",
    "You can use one very large pan or a small one and work in batches.",
    "I prefer using a smaller pan and making several really thin omelets as they come out crispier this way, adding more oil to the pan after each frittata.",
    "Once the oil is hot, pour the mixture into the pan, tilting it around to get an even layer of eggs.",
    "Cook until the edges start to curl and the top is starting to solidify, periodically lifting with a spatula to make sure the bottom is not burning.",
    "When the frittata is no longer runny on the top, flip it over to brown the other side.",
    "Continue to cook for another minute or two until done, then slide the frittata onto a plate.",
    "If using a small pan, repeat, adding more olive oil, until the egg mixture is all used up.",
    "Serve immediately with fresh pita bread and a side of labaneh."
  ],
  "author": null
}