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": "KHUBZ RAGAG",
  "description": "This paper-thin bread, a simple mixture of flour and water with a pinch of salt, smeared on a sizzling-hot pan and chipped free with a pastry knife, or a paint chipper as they use in Oman, takes some practice to get down, but it is a fun and easy bread once you get the hang of it. It can be eaten with any of the rice dishes for an extra crunch or crumbled and used in place of thick tandoor bread for a lighter version of Thareed. It is essential for making the delicious Omani breakfast Ragag Ma Beed Wa Jibne.",
  "subtitle": "(OMANI BREAD)",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 cups unbleached all-purpose flour",
        "1 teaspoon kosher salt"
      ]
    }
  ],
  "instructions": [
    "Place the flour, salt, and 2 cups water in a large bowl and mix well with your hands, squeezing out any lumps in the dough, until smooth.",
    "This will take up to 15 minutes and the dough will be somewhat sticky.",
    "Cover with a damp kitchen towel and let rest 30 minutes or up to several hours.",
    "Prepare to make the bread by having paper towels ready for wiping off excess dough, a bowl of warm water, a trash bowl, and a paint chipper or pastry cutter (a paint chipper is ideal, as its long handle keeps your knuckles away from the heat of the pan).",
    "Heat a flat circular cast-iron griddle, a heavy metal crêpe pan, a cast-iron pizza pan, or another skillet with low or no sides over medium to medium-high heat.",
    "(To test if the pan is ready, sprinkle with water. If ready, it will sizzle and evaporate immediately.)",
    "Cooking Method 1",
    "Pinch off about a golf ball-size piece of dough and place it on the hot surface.",
    "Working quickly, use your paint chipper or pastry cutter and apply a little pressure to smear a thin layer of the dough in a circular motion, making a circle to cover the surface of the pan.",
    "Scoop off any excess dough and put it back in the dough bowl.",
    "In a few seconds, steam will rise from the surface of the dough and the edges will brown; using firm pressure, scrape off excess dough on the surface of the crisping bread with the chipper or cutter.",
    "Don't worry if you scrape a little hole in the dough; it doesn't have to be perfect.",
    "However, if the dough all peels off the pan, then the pan is not hot enough.",
    "Discard the excess dough scraps into the trash bowl.",
    "Working around the edges and moving to the center of the circle, use the chipper or cutter to peel the crisp bread off the pan.",
    "Transfer the bread to a plate and repeat until all the dough is used."
  ],
  "author": ""
}