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": "Spiced Leg of Lamb",
  "description": "In the old days, meat was expensive so it was generally reserved for holidays. Probably because of this, serving large cuts of meat was seen, and to this day continues to be considered, as a sign of utmost respect to guests. In addition to the traditional meals like Lamb and Yogurt Rice Stew, Flipped Over Chicken and Vegetable Rice and Lamb, Garlic, and Chickpea Pilaf, which are often topped with large bone-in pieces of lamb, one of the main things my mother made when we had guests was whole roast leg of lamb. It would cook slowly for several hours in the oven on low heat and the meat would be fall-apart and melt-in-the-mouth tender when served. There are many ways to spice the leg of lamb-the key is the low and slow roasting. This version is one of my favorites, but you could also swap out the spices for Za'atar or Duqqa.",
  "subtitle": "فخدة خروف بالفرن",
  "ingredients": [
    {
      "section": "For the marinade",
      "ingredients": [
        "3 tablespoons pomegranate molasses",
        "2 tablespoons olive oil",
        "1 tablespoon salt",
        "1 tablespoon ground coriander",
        "1 tablespoon ground cumin",
        "2 teaspoons ground dill seeds",
        "2 teaspoons sumac",
        "4 large cloves garlic, crushed",
        "1 teaspoon Nine Spice Mix (page 24)",
        "½ teaspoon red chilli powder",
        "4 large cloves garlic, crushed"
      ]
    },
    {
      "section": "For the lamb",
      "ingredients": [
        "2-3 bay leaves",
        "4½-5½ lb/2.2-2.5 kg leg of lamb on the bone"
      ]
    }
  ],
  "instructions": [
    "Start by putting all the ingredients, except for the bay leaves and lamb, into a small bowl and mixing until thoroughly combined to make a marinade.",
    "Using a sharp knife, make deep incisions all over the lamb leg to help it absorb as much of the marinade flavor as possible.",
    "With your hands, rub the marinade all over the leg, pushing as much of it as possible into the incisions, and tuck the bay leaves in as well.",
    "Allow to sit for at least 1 hour, preferably overnight in the refrigerator.",
    "Preheat the oven to 425°F/220°C/Gas Mark 7 and find a large roasting pan, preferably with a rack inside.",
    "Put the leg of lamb into the roasting pan, skin side up, and place in the oven for 15 minutes.",
    "Remove the lamb from the oven and reduce the heat to 325°F/160°C/Gas Mark 3.",
    "Pour ½ cup (4 fl oz/120 ml) water into the roasting pan, cover the pan with aluminum foil, keeping it high enough so it does not come into direct contact with the lamb, and return to the oven for 3 hours.",
    "Check on it halfway through cooking, adding more water if it seems to have dried up.",
    "After 3 hours, remove the foil, increase the heat back to 425°F/220°C/Gas Mark 7, and roast for a further 5-10 minutes until the top has crisped up.",
    "Remove from the oven, re-cover loosely with the foil, and let rest for 15 minutes before serving."
  ],
  "author": null
}