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, GARLIC, AND CHICKPEA PILAF",
  "description": "Qidreh, which literally means \"pot\" in Arabic, is almost never cooked at home. This hallmark dish of Hebron is prepped at home but then sent to the neighborhood oven where a special copper pot and wood-fired oven are used to cook it. Traditionally made with lamb on the bone, it's actually quite easy to make at home with smaller pieces of stewing lamb and cook it in the oven in a cast-iron Dutch oven (casserole) for an almost identical taste. Serve it with a side of plain yogurt to contrast with the rich rice and meat.",
  "subtitle": "Qidreh",
  "ingredients": [
    {
      "section": "For the broth (stock)",
      "ingredients": [
        "3 tablespoons olive oil",
        "2-3 pieces mastic",
        "2 bay leaves",
        "1 tablespoon Nine Spice Mix (page 24)",
        "½ teaspoon turmeric",
        "1 lb 5 oz/600 g boneless shoulder of lamb, cut into 2-inch/5-cm cubes, or 5 lb 7 oz/ 2.5 kg bone-in stewing cuts of lamb or beef",
        "1 whole onion",
        "1 tablespoon salt"
      ]
    },
    {
      "section": "For the rice",
      "ingredients": [
        "2 tablespoons olive oil",
        "2 tablespoons butter",
        "1 large onion, sliced into half-moons",
        "15-18 whole cloves garlic",
        "1 teaspoon ground cumin",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 teaspoon salt",
        "1 teaspoon turmeric",
        "1 lb 2 oz/500 g rice (jasmine or medium grain), washed and drained",
        "1 x 14-oz/400-g can chickpeas, rinsed and drained"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Toasted Pine Nuts and Almonds (page 31)",
        "plain yogurt"
      ]
    }
  ],
  "instructions": [
    "To make the broth (stock), heat the olive oil in a large stockpot until hot but not smoking.",
    "Add the mastic, bay leaves. Nine Spice Mix, and turmeric and stir until fragrant, about 1 minute.",
    "Add the lamb and sear on all sides, about 3 minutes.",
    "Add the whole onion, tossing to coat in the spices, then add 8 cups (3½ pints/2 liters) water and the salt.",
    "Bring to a boil, skimming the foam from the surface, then simmer for 60-80 minutes (20 minutes in a pressure cooker) until the meat is tender.",
    "Remove from the heat, strain the broth, and set the meat aside.",
    "Preheat the oven to 325°F/160°C/Gas Mark 3.",
    "Heat the oil and butter in a cast-iron pot.",
    "Once the butter has melted. reduce the heat to low, add the onion and cook for 10-15 minutes, stirring occasionally, until softened and golden, then add the garlic and sauté for 2-3 minutes.",
    "Sprinkle in the spices and stir for another minute, then add the rice and toss to coat evenly.",
    "Add the chickpeas and give one final toss to combine all the ingredients.",
    "Pour 4 cups (14 pints/1 liter) of the prepared broth over the rice mixture and increase the heat to high.",
    "As soon as the broth starts to boil, remove from the heat, arrange the meat on top of the rice, cover the pot, and place in the oven for 1 hour until the rice has fully cooked and the meat has browned nicely.",
    "Remove from the oven and let sit for 5 minutes before sprinkling with toasted nuts and serving with fresh yogurt."
  ],
  "author": ""
}