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": "TRADITIONAL PICKLES مكابيس",
  "description": "You'd be hard-pressed to find a Palestinian family that doesn't have some kind of pickle at home-a plate of pickles is standard fare at almost every meal. Depending on the season, we would pickle turnips, cucumbers, eggplants (aubergines), chillies, or green tomatoes. The method we use is very simple: for every cup of water (8 fl oz/250 ml), use 1 tablespoon of coarse sea salt. We do not use vinegar because that prohibits the beneficial probiotic activity, so we simply use salt and water and leave it a little longer to develop the acidic flavor. The recipe below is for pickled turnips but see the variations below for other vegetable and flavor options.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "8-10 turnips",
        "2 beets (beetroot)",
        "8 tablespoons coarse sea salt"
      ]
    },
    {
      "section": "Cucumbers",
      "ingredients": [
        "the smallest and firmest Persian cucumbers you can find (if unavailable, use Kirby cucumbers and leave whole or quarter lengthwise)",
        "2-3 unpeeled cloves garlic cloves",
        "1 green chilli (if you like heat)",
        "a few grape leaves, if available"
      ]
    },
    {
      "section": "Green Tomatoes",
      "ingredients": [
        "Green Tomatoes",
        "a green chilli if you like heat"
      ]
    },
    {
      "section": "Green Poblanos or Chillies",
      "ingredients": [
        "Green Poblanos or Chillies",
        "a few cloves garlic"
      ]
    }
  ],
  "instructions": [
    "Cut the turnips in half then slice into ½ inch/1 cm semicircles and set aside.",
    "Peel and chop the beets (beetroot) into medium cubes.",
    "In a large mixing pitcher (jug), make a brine by combining 8 cups (3½ pints/2 liters) water with the coarse sea salt.",
    "Allow to sit, stirring from time to time, until the salt is fully dissolved.",
    "In the meantime, tightly arrange the turnips and beets in a sterilized jar with an airtight lid.",
    "If you don't have one large 3½-pint/2-liter jar, arrange the vegetables equally between two sterilized jars.",
    "Pour the brine over the vegetables until fully covered.",
    "Close the lid and allow to sit at room temperature for about 1 week.",
    "Once opened, pickles can be left at room temperature for a couple of weeks or refrigerated for several months."
  ],
  "author": null
}