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": "Sweet Walnut or Cheese Turnovers",
  "description": "For Christians and Muslims alike back home, atayif is synonymous with the month of Ramadan. It is only during this month that bakeries make the pastry for these turnovers, and the lines go out into the street the first week as people wait their turn to buy the pancakes before returning home to stuff them. The pancakes are cooked only on one side and can be large or small: the large ones are normally stuffed with nuts or cheese, baked, then drenched in sugar syrup. The small ones are simply stuffed with a creamy filling, only half closed, then dipped in pistachio and drizzled with thick sugar syrup. Either way the batter is quite simple to make, so do try it at home, regardless of month and season.",
  "subtitle": "قطايف",
  "ingredients": [
    {
      "section": "For the batter",
      "ingredients": [
        "1 cup (4 oz/120 g) all-purpose (plain) flour",
        "1½ cups (12 fl oz/350 ml) water",
        "2 tablespoons semolina",
        "1 tablespoon sugar",
        "1 teaspoon active dry (fast-action) yeast",
        "1 teaspoon baking powder",
        "¼ teaspoon salt"
      ]
    },
    {
      "section": "For the walnut stuffing",
      "ingredients": [
        "9 oz/250 g lightly toasted walnuts, coarsely ground",
        "½ teaspoon cinnamon"
      ]
    },
    {
      "section": "For the cheese stuffing",
      "ingredients": [
        "9 oz/250 g cheese, coarsely chopped or grated (if unavailable, substitute with equal portions of mozzarella and ricotta)",
        "2 pieces mastic, ground into a powder (optional)",
        "¼ teaspoon rosewater or orange blossom water"
      ]
    },
    {
      "section": "For the mini atayif stuffing",
      "ingredients": [
        "9 oz/250 g ricotta",
        "2 tablespoons heavy (double) cream",
        "½ teaspoon rosewater or orange blossom water",
        "1 oz/25 g pistachios, coarsely ground, to garnish"
      ]
    },
    {
      "section": "For the recipe",
      "ingredients": [
        "softened butter, for brushing",
        "1 quantity Flavored Sugar Syrup (page 35), cooled to room temperature, to serve"
      ]
    }
  ],
  "instructions": [
    "Put all the batter ingredients into a blender or food processor and process until smooth. The batter should be quite loose, similar to pouring cream in consistency.",
    "Set aside in a pouring or mixing pitcher (jug), or keep it in the blender if it has a pouring spout, for about 30 minutes to allow the yeast to activate.",
    "Prepare your chosen stuffing. The quantities above assume you are only choosing one kind.",
    "For the walnut or cheese, mix the ingredients together in a small bowl until combined. For the mini atayif, mix all the ingredients except the pistachios, and set the latter aside for garnish.",
    "When you are ready to cook, place a large nonstick pan over medium heat until hot.",
    "Mix the batter once more to ensure it is smooth and start pouring it into the pan-for the large atayif, pour about 4-5 tablespoons of the batter and for the small ones about 1 tablespoon, fitting as many circles as you can into the pan.",
    "Small bubbles should start to appear around the edges of each circle and quickly spread all over the surface.",
    "Once the entire surface is covered in bubbles and you no longer see wet batter, the atayif are ready, about 2 minutes, depending on size. The pancakes are cooked only on one side, so do not turn them over during cooking.",
    "When done, transfer them to a tray lined with a dish towel and cover with another dish towel while you make the rest of the pancakes. Stuff them as soon as possible to prevent them from drying out.",
    "To make the large walnut or cheese atayif",
    "Preheat the oven to 400°F/200°C/Gas Mark 6 and line a large baking sheet with parchment.",
    "Place about 1 tablespoon of either the nut or cheese filling on the \"bubble\" side of the pancake and fold the circle over so it forms a half-moon.",
    "Seal the edges by pressing them between your thumb and index finger. Make sure you do not overstuff them as this may cause them to open or crack during cooking.",
    "Place the stuffed pancakes on the lined baking sheet and generously brush with the softened butter on both sides.",
    "Bake in the oven for 10-15 minutes, or until crispy and golden brown-keep an eye out to avoid burning them.",
    "Remove from the oven and immediately plunge into the cooled sugar syrup; quickly remove with a slotted spoon and transfer to your serving platter.",
    "To make the mini atayif",
    "To stuff the mini atayif, first fold over each small circle into a half-moon, \"bubble\" side on the inside, and with your thumb and index finger close the edges together halfway.",
    "Using a teaspoon, fill the remaining opening with the ricotta cheese, then dip it into the ground pistachios.",
    "Arrange the mini atayif on a serving platter and serve with a bowl of cooled flavored sugar syrup. Drizzle the syrup over each one as you serve them on individual plates."
  ],
  "author": ""
}