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": "Eggplant (Aubergine) Fatteh",
  "description": "Originally made with small eggplants (aubergines), which have been cored, stuffed, fried, then cooked in a tomato sauce, I opt for an easier alternative that uses fried eggplant and cooks the meat and tomato sauce separately. On top of being easier, I've found this method also allows the flavors to combine really well with a taste of each element in every bite.",
  "subtitle": "فتة باذنجان",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 large, thin Lebanese pita breads (about 9 oz/250 g)",
        "24 lb/1 kg eggplants (aubergines)",
        "salt",
        "vegetable oil, for frying",
        "1 quantity Lamb with Onion and Spices (page 30)",
        "24 lb/1 kg tomatoes, coarsely chopped, or substitute with 2 x 14oz / 400g tins of crushed tomatoes",
        "½ teaspoon tomato paste (purée)",
        "1 tablespoon pomegranate molasses (optional)"
      ]
    },
    {
      "section": "For the yogurt sauce",
      "ingredients": [
        "1 lb 2 oz/500 g plain yogurt",
        "¼ cup (2 oz/50 g) tahini",
        "4 tablespoons freshly squeezed lemon juice",
        "1 large clove garlic",
        "½ teaspoon salt"
      ]
    },
    {
      "section": "To garnish",
      "ingredients": [
        "½ quantity Toasted Pine Nuts (page 31)",
        "½ quantity Toasted Almonds (page 31)",
        "1 small bunch flat-leaf parsley or mint, finely chopped",
        "red chilli flakes or pomegranate seeds (optional)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F/180°C/Gas Mark 4.",
    "Cut the pita breads into 3/4-inch/2-cm squares and put on a baking sheet.",
    "Bake in the oven for about 15 minutes, or until the squares are completely dry and crisp and starting to darken in color, moving the bread around from time to time.",
    "Remove and set aside. (This step can be done a couple of days in advance.)",
    "Slice each eggplant (aubergine) in half lengthwise, then in half lengthwise again, then cut each strip into cubes.",
    "Put the eggplants into a large colander, sprinkle generously with salt, and let stand for about 1 hour.",
    "To fry the eggplants, heat the vegetable oil in a deep fryer or heavy Dutch oven (casserole) to 350°F/180°C, or until a morsel of bread immediately rises to the surface when dropped in.",
    "Pat the eggplants dry with paper towels.",
    "Working in batches, fry the eggplants until golden brown; remove with a slotted spoon and drain on paper towels.",
    "Meanwhile, in a large skillet (frying pan), prepare the toasted pine nuts and almonds; remove from the pan and drain on paper towels.",
    "Use the same pan to prepare the Lamb with Onion and Spices.",
    "When done, add the chopped tomatoes and tomato paste (purée) and pomegranate molasses, if using.",
    "Bring to a boil, then reduce the heat and simmer until the tomatoes are cooked and the sauce has darkened in color, about 30 minutes.",
    "When done, remove from the heat and set aside.",
    "Prepare the yogurt sauce by combining all the ingredients together and mixing well.",
    "This dish can be served on one large platter or on individual plates.",
    "To assemble, place the bread at the bottom of a serving platter.",
    "Top with the eggplants, leaving a border so the bread is still visible.",
    "Top the eggplants with the piping hot sauce.",
    "Pour the yogurt on top of the sauce and sprinkle with the toasted nuts, parsley, and chilli flakes or pomegranate seeds, if using.",
    "If serving individually, then divide equally between plates and assemble as above.",
    "Serve immediately to retain the crunchiness of the bread."
  ],
  "author": ""
}