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": "HOLIDAY DATE AND NUT CAKES",
  "description": "With a Muslim mother and a Christian father I got to celebrate twice as many holidays as most people: this meant double the gifts, double the days off from school, and more importantly, to a foodie like me, double the amount of time we had ka'ak wa ma'amoul at home. These bite-size stuffed semolina cakes are synonymous with the holidays for both Christians and Muslims in Palestine. They may be labour intensive, but they last for weeks and so are worth the effort.",
  "subtitle": "كعك ومعمول",
  "ingredients": [
    {
      "section": "For the pastry",
      "ingredients": [
        "2 lb/1 kg fine semolina",
        "1 lb 2 oz/500 g butter, at room temperature",
        "¼ cup (2 fl oz/60 ml) vegetable oil",
        "2½ cups (9 oz/250 g) all-purpose (plain) flour",
        "1 teaspoon salt",
        "½ teaspoon mastic ground with ½ teaspoon sugar (optional)",
        "½ teaspoon ground mahlab (optional)",
        "1 teaspoon active dry (fast-action) yeast",
        "2 tablespoons sugar",
        "4 tablespoons rosewater",
        "4 tablespoons orange blossom water"
      ]
    },
    {
      "section": "For the filling (option 1)",
      "ingredients": [
        "2 lb/1 kg date paste",
        "2 teaspoons ground cinnamon",
        "½ teaspoon ground nutmeg and cloves"
      ]
    },
    {
      "section": "For the filling (option 2)",
      "ingredients": [
        "2½ lb/1 kg coarsely chopped walnuts or pistachios (or use a combination of both)",
        "1 cup (7 oz/200 g) granulated sugar",
        "2 tablespoons orange blossom water",
        "2 tablespoons rosewater",
        "4 tablespoons melted butter",
        "1 teaspoon ground cinnamon"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "confectioners (icing) sugar, for dusting"
      ]
    }
  ],
  "instructions": [
    "Place the semolina, butter, and oil in a large bowl and work with your hands until fully combined and the mixture resembles wet sand, at least 10-15 minutes.",
    "Cover with plastic wrap (clingfilm) and leave overnight.",
    "The next day, add the flour, salt, mastic, and mahlab to the semolina and gently rub with your hands.",
    "Add the yeast, sugar, rosewater, and orange blossom water and mix to combine.",
    "Start to add water, a tablespoon at a time, and knead gently (do not overmix, or your ma'amoul will be too tough) until you can take a clump of dough and it holds together without crumbling.",
    "Cover and leave to rest for 15-30 minutes.",
    "Meanwhile, if using the date filling, put all the ingredients into a bowl and knead together until combined, then shape into grape-sized balls.",
    "If using the nut filling, combine all the ingredients together and set aside.",
    "To make the date cakes, take a walnut-size piece of dough, flatten slightly, and place a date ball inside. Make sure the date is fully enclosed by the dough and roll into a ball.",
    "Slightly flatten with your palm and with the round tip of a wooden spoon, make a hole in the middle of the cake.",
    "Use a metal pincher or cake mold to decorate.",
    "To make the nut cakes, take a similar size piece of dough and use your thumb to create an indentation.",
    "Fill with about 1 teaspoon of the nut mixture.",
    "Close carefully, form into a dome or oblong shape, and use a cake mold or metal pincher to decorate.",
    "Preheat the oven to 400°F/200°C/Gas Mark 6 and line a couple of baking sheets with parchment.",
    "Place the cakes on the lined baking sheet and bake until the bottom edges are a very light golden brown, 5-10 minutes.",
    "Remove and cool completely.",
    "Transfer to an airtight container. They keep for 7-10 days at room temperature or in the freezer for 3 months.",
    "Dust with confectioners' (icing) sugar before serving."
  ],
  "author": ""
}