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 Lamb and Rice Pilaf",
  "description": "This dish, called hashweh (stuffing), is delicious enough to stand on its own, but can also be served with shredded chicken or lamb for special occasions. The warm spices, rice, meat, and crisp nuts create a delightful combination, often served with plain yogurt or a Cabbage and Tomato Salad.",
  "subtitle": "حشوه (Hashweh)",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 tablespoons butter",
        "2 tablespoons olive oil",
        "1½ tablespoons Nine Spice Mix",
        "1 lb 8½ oz/700 g ground (minced) lamb or beef",
        "1 lb 2 oz/500 g jasmine (or any medium grain) rice, washed, soaked for 15 minutes, and drained",
        "4 cups (1% pints/1 liter) chicken, beef, or lamb broth (stock)",
        "½ cup (2 oz/50 g) Toasted Pine Nuts",
        "1 cup (4 oz/120 g) Toasted Almonds",
        "salt"
      ]
    }
  ],
  "instructions": [
    "Heat the butter and olive oil over high heat in a heavy Dutch oven (casserole) or nonstick pan.",
    "Once the butter starts to sizzle, add the spice mix and fry until fragrant, about 1 minute.",
    "Add the meat and sauté for 10-15 minutes, or until browned.",
    "If the meat releases liquid, cook until the water evaporates (you will hear the oil sizzling again) and the meat browns.",
    "Add the drained rice and toss to combine with the meat and coat in the oil.",
    "Pour in the broth (stock) and bring to a boil.",
    "Once boiling, reduce the heat, cover the pan, and let simmer until the rice is fully cooked, 15-20 minutes.",
    "Check on the rice from time to time if the liquid evaporates before the rice is cooked, gradually add more water and continue cooking until it is done.",
    "You want the rice soft to the bite but not so overcooked that it all sticks together.",
    "As a test, when you remove from the heat, you should still be able to easily stir the rice with a spoon.",
    "When the rice is almost done, taste and adjust seasoning, depending on how salty your broth is.",
    "Add the toasted pine nuts, give it one final stir, then remove from the heat and allow to sit, covered, for 10 minutes before serving.",
    "To serve, fluff the rice up with a large fork, transfer to a serving platter and top with the toasted almonds."
  ],
  "author": null
}