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": "Labaneh and Bulgur Spread",
  "description": "Before refrigeration, people ate seasonally and found ways to preserve certain supplies from one year to the next. Kishk was one of those staple items that originated as a pantry ingredient. Right after the wheat harvest at the end of the summer, people would make bulgur from the wheat and mix it with yogurt until it absorbed all the liquid. The ensuing kishk was then spread on cloths and left to dry in the sun, after which it was rubbed into a powder and stored. This spread, which literally translates as \"green kishk salad\", is made from the kishk before it is dried. It's the way my Teta Asma always made it; we would eat it with a fork, with bread, or use it as a mana'eesh flatbread (page 44) topping.",
  "subtitle": "سلطة كشك خضرا",
  "ingredients": [
    {
      "section": "For the spread",
      "ingredients": [
        "½ cup (3 oz/80 g) fine bulgur wheat, washed and drained (see Note)",
        "14 oz/450 g whole (full-fat) plain yogurt",
        "2-3 tablespoons Labaneh, homemade (page 26) or store-bought",
        "1 tablespoon dried herbs (or use a mixture of mint, za'atar, oregano, and marjoram)",
        "1 teaspoon chilli powder (optional)",
        "salt"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "4-5 scallions (spring onions), finely chopped",
        "½ cup (2 oz/50 g) coarsely chopped walnuts, toasted",
        "olive oil, for drizzling"
      ]
    }
  ],
  "instructions": [
    "Combine the bulgur, yogurt, and 1 teaspoon salt in a large bowl and leave at room temperature for several hours, or overnight.",
    "Add the labaneh, a tablespoon at a time, until you achieve a consistency similar to hummus. You may need to add more salt depending on how salty the labaneh you are using is, so taste and adjust the seasoning. Mix in the herbs and chilli powder, if using.",
    "At this point, you can transfer the mixture to the refrigerator and keep for up to 1 week, taking out as much of it as you want to eat.",
    "To serve, mix in the scallions (spring onions) and chopped walnuts. Put into a serving dish and, using the back of a spoon, spread the mixture so there is a well in the center. Drizzle generously with olive oil."
  ],
  "author": null
}