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": "KHUBZ AL TAWA (DHOFARI PAN-FRIED FLATBREAD)",
  "description": "I learned about this large, square fried bread, a thicker version of chapati with greater heft and more substantial chewy layers, from Rasmiya Naseeb, an entrepreneurial Dhofari woman who sells her bread and other Dhofari specialties from a catering hall she opened on the corner of a quiet residential Salalah street. She recommends it for breakfast, along with a strong cup of chai, or with a marak for dinner.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 cups unbleached bread flour, plus more for rolling",
        "1 tablespoon kosher salt",
        "½ cup melted ghee, melted, plus more for brushing and frying (at least another ½ cup)"
      ]
    }
  ],
  "instructions": [
    "In a large bowl, whisk together the flour and salt.",
    "Add 1½ cups water and the ghee and mix by hand, adding a little more water (1 to 2 teaspoons) if needed to form a dough.",
    "Knead the dough until smooth, about 15 minutes.",
    "Divide the dough into 5 balls.",
    "Place in a bowl or baking dish and cover with a damp kitchen towel; let rest at least 30 minutes.",
    "On a lightly floured surface using a lightly floured rolling pin, roll each dough ball out into a large rectangle as thin as possible (at least 8 by 12 inches).",
    "Brush the surface with ghee, fold one-third of the dough onto itself lengthwise, and fold the remaining one-third over the top.",
    "Brush the surface with ghee again and fold the top down, then the bottom up, to make a square.",
    "Let the dough pieces rest again 10 to 15 minutes.",
    "On a lightly floured surface using a lightly floured rolling pin, roll each dough piece back out into a large, thin square, about 10 inches wide and long.",
    "Brush the surface with plenty of ghee (about 1 tablespoon).",
    "Heat a large cast-iron skillet over medium-high heat; cook the bread, ghee side down, until brown in spots, 4 to 5 minutes.",
    "Brush the top with plenty more ghee (about 1 tablespoon), flip, and cook 4 to 5 minutes more, until browned and cooked through.",
    "The bread should be thin, flaky, and chewy.",
    "Sprinkle with salt, if desired, and serve with Marak Hubar, a spicy squid dish from the village of Mirbat."
  ],
  "author": null
}