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": "TABOON BREAD",
  "description": "The taboon is a clay oven that has been used for cooking and baking bread in the Middle East since pre-biblical times.\nMany people use a bread oven or a good oven tray with pebbles at the bottom of it to give the bread its traditional\nshape, but you can place the bread directly in an oven tray and make indentations in the dough with your fingers before\nbaking. This is used for Chicken, Onion, and Sumac Flatbreads (page 194), one of Palestine's national dishes.",
  "subtitle": "خبز طابون",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4½ cups (1 lb 2 oz/500 g) all-purpose (plain) flour, plus extra for dusting",
        "2½ cups (9 oz/250 g) fine whole wheat (wholemeal) flour",
        "2 teaspoons salt",
        "1 teaspoon sugar",
        "2 tablespoons olive oil",
        "1 tablespoon active dry (fast-action) yeast",
        "2-3 cups (18-30 fl oz/500-900 ml) warm water"
      ]
    }
  ],
  "instructions": [
    "Put the flours, salt, and sugar into a large bowl and mix together.",
    "Make a well in the middle and add the oil, yeast, and 2 cups (18 fl oz/500 ml) of the warm water.",
    "Mix through with your fingers, gradually adding more water and kneading until the dough comes together.",
    "If the mixture feels sticky, leave for 5 minutes then come back and knead again. Repeat this once or twice until you have a very soft ball of dough.",
    "Alternatively, combine ingredients, starting with 2 cups (18 fl oz/500 ml) of water, in the bowl of a freestanding mixer fitted with the dough hook and mix on medium speed.",
    "Gradually add more water as necessary, until the dough comes together in a very soft ball. The dough should be a bit sticky, so use plenty of flour when shaping.",
    "Shape the dough into a ball, rub all over with oil, cover the bowl with a damp dish towel or plastic wrap (clingfilm), and set aside until it doubles in size, about 1 hour.",
    "Once the dough has risen, gently punch down to release the air bubbles.",
    "Divide into 8 portions, shaping into a ball and place on a floured work surface.",
    "Set aside to rest for 15 minutes.",
    "Meanwhile, preheat the oven to 475°F/240°C/Gas Mark 9 (or the hottest it will go) with the oven tray and bone-dry pebbles, if using.",
    "Take one piece of dough, flatten it out on the floured work surface, and coat in more flour.",
    "Use your hands to flatten and stretch it out to 4-6 inches/10-15 cm in diameter.",
    "Sprinkle with flour, flip, and continue to flatten out until you have a circle 8-12 inches/20-30 cm in diameter.",
    "If using pebbles, open the oven and pull the oven tray out halfway. Carry the dough between your hands to the oven and lay it over the pebbles, stretching it out slightly into a circular shape.",
    "If placing directly on the tray, do not stretch out but use your fingers to make indentations. This will give it a similar shape to having pebbles under it.",
    "Bake for 5-10 minutes, or until the bread develops a light golden top.",
    "Remove from the oven and place on a paper-towel lined tray to cool.",
    "Repeat with the remaining dough.",
    "Store covered for up to 1 day or freeze for several weeks."
  ],
  "author": ""
}