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": "CHICKEN, ONION, AND SUMAC FLATBREADS",
  "description": "If there is one dish that is exclusively Palestinian, it's msakhan. The key to msakhan is simple, good ingredients, cooked\nwell. For me, and even more so my brother, this dish is associated with Teta Fatmeh. So much so in fact, that one\nsummer, when my brother was two years old and we went with some friends to a restaurant in Jericho, he threw a\ntantrum when he saw the food arriving, crying that he only wanted \"Teta Fatima's msakhan\". While neither of us throws\ntantrums over msakhan anymore, we still associate this dish with her.",
  "subtitle": "مسخن",
  "ingredients": [
    {
      "section": "For the chicken",
      "ingredients": [
        "8 skin-on, bone-in chicken legs or breasts",
        "3 tablespoons olive oil",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 teaspoon sumac",
        "½ teaspoon salt"
      ]
    },
    {
      "section": "For the flatbreads",
      "ingredients": [
        "3/4 cup (6 fl oz/175 ml) olive oil",
        "8 onions, coarsely diced",
        "1 tablespoon salt",
        "1-2 tablespoons sumac",
        "1 tablespoon ground cumin",
        "2 teaspoons Nine Spice Mix (page 24)",
        "8 Taboon Breads (page 42), 8 inches/20 cm in diameter (see Note)"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "4 tablespoons sumac",
        "1 quantity Toasted Pine Nuts (page 31)",
        "olives"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 375°F/190°C/Gas Mark 5.",
    "Put the chicken into a large roasting pan and top with the olive oil, spices, and salt. Give it a good rub with your hands,\nmaking sure to get some of the marinade under the skin, then arrange the pieces skin side up and place in the oven while\nyou prepare the onions. The chicken will take about 1 hour in the oven to fully cook.",
    "Meanwhile, put the olive oil, onions, salt, and spices into a large skillet (frying pan) over low heat. Cook for 30-40\nminutes, stirring occasionally, until the onions have softened and cooked completely. If the onions seem dry or do not\nrelease water during cooking, add in a few tablespoons of water. When done remove from heat and set aside.",
    "Check on the chicken, and if done, remove from the oven and allow to rest for 15 minutes, loosely covered in aluminum\nfoil. Pour any juices in the roasting pan over the onion mixture and toss to combine.",
    "Preheat the broiler (grill). To assemble, dip the edges of each bread in the oil on the surface of the onion mixture then\nlay flat on an baking sheet. Place enough onion mixture on each bread to cover it completely but leave a border around\nthe edge (similar to a pizza). Sprinkle with sumac and toasted pine nuts. Continue, until all the breads are completed.",
    "Taking one or two flatbreads at a time, put on an oven rack and place under the broiler for 2-5 minutes to brown the\nedges and the onions. Remove, top each flatbread with a piece of chicken, and serve."
  ],
  "author": ""
}