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": "Deep-Fried Cheese and Za'atar Parcels",
  "description": "In small Palestinian towns, people normally don't plan visits; they simply show up. The spontaneity of it somehow adds to the fun. For the woman of the house, though, this meant a need for an unlimited supply of treats that can be served at a minute's notice. These fried parcels were a favorite with my mother and aunts: straight from the freezer into the deep fryer and all you needed was a bowl of tabuleh, labaneh, olives, pickles, and nuts and your coffee table became a feasting table.",
  "subtitle": "سمبوسك مقلي",
  "ingredients": [
    {
      "section": "For the pastry",
      "ingredients": [
        "4½ cups (1 lb 2 oz/500 g) all-purpose (plain) flour",
        "2 tablespoons semolina (optional)",
        "½ cup (4 fl oz/120 ml) olive oil",
        "2 tablespoons distilled white vinegar",
        "1 teaspoon salt",
        "1 tablespoon nigella seeds",
        "1 tablespoon dried za'atar (see Note)",
        "1-1½ cups (8-12 oz/225-350 g) plain yogurt",
        "9 oz/250 g grated halloumi cheese, grated (or use 6 oz/175 g feta and 3 oz/75 g dry/low moisture mozzarella)",
        "vegetable oil, for deep-frying"
      ]
    }
  ],
  "instructions": [
    "Put the flour, semolina, and olive oil into a large bowl and mix together with your hands until you have a crumbly texture.",
    "Add the vinegar, salt, nigella seeds, and za'atar and mix until well combined.",
    "Gradually add the yogurt and start kneading. Depending on the flour variety you use, you may not need all the yogurt, or you may need the entire quantity plus 1-2 tablespoons of water. Knead until you arrive at a pliable dough that isn't too soft.",
    "Put into a bowl, cover with plastic wrap (clingfilm), and set aside to rest for 15 minutes.",
    "Once rested, divide your dough equally into 2 balls. Leave one covered in the bowl and roll out the other on a floured surface, as thinly as possible.",
    "Using a 2½-inch/7-cm cookie cutter (for the mini version), cut out circles from the dough.",
    "Place about a teaspoon of the grated halloumi into each circle, leaving a very small border around the perimeter.",
    "Fold over into a half-moon shape and, using a fork, crimp the edges shut to give a nice design and ensure the filling won't fall out.",
    "Repeat until all the circles are filled.",
    "Gather up the scraps, knead into a ball, and set aside to rest while you work on the second ball of dough. Repeat until you have used up all the halloumi.",
    "At this point, the parcels can be frozen: freeze in a single layer, then transfer to a suitable airtight container and freeze for up to 3 months.",
    "To fry the parcels immediately, heat the oil in a deep fryer or heavy Dutch oven (casserole) to 350°F/180°C, or until a morsel of dough immediately rises to the surface when dropped in.",
    "Deep-fry the parcels, in batches to avoid overcrowding the pan, for 5 minutes, or until a deep golden color.",
    "Drain on paper towels and serve immediately."
  ],
  "author": null
}