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": "Baklawa",
  "description": "Despite the prevalence of the Middle East's most famous dessert, it's actually quite hard to find one that tastes good. There's either too much syrup or not enough, poor quality butter or nuts, too burnt, not cooked enough-the list goes on. Making it at home can seem like too much trouble though, so people often just buy it. All this changed for me when I was in the United States for a wedding and I saw my mother-in-law take out several packages of phyllo (filo) pastry and whip up a large tray of the cutest spiral-shaped baklawas in thirty minutes. Although not traditional, this recipe, adapted from hers, is so easy, fresh, and delicious that I now regularly make this once finicky dessert at home.",
  "subtitle": "بقلاوه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 cups (7 oz/200 g) ground pistachios, plus extra for sprinkling",
        "3/4 cup (6oz / 180g) granulated sugar",
        "1 tablespoon rosewater",
        "5 oz/150 g ghee or butter, melted",
        "40 phyllo (filo) pastry sheets, about 6 x 8 inches/15 x 20cm (you will probably have to cut larger sheets down to this size)",
        "½ quantity Flavored Sugar Syrup (page 35), at room temperature"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F/180°C/Gas Mark 4 and line a baking sheet with parchment.",
    "Combine the ground pistachios, sugar, and rosewater in a bowl.",
    "Place the phyllo (filo) sheets on your work surface and cover with a damp dish towel to avoid drying.",
    "Working with just one sheet at a time, remove a sheet of phyllo and brush with the melted ghee.",
    "Spoon about 1 teaspoon of the pistachio mixture across the short edge of the phyllo sheet.",
    "Roll the sheet into a cigar shape, brushing with the melted ghee as you roll, then roll the cigar into a snail shape, taking care not to rip the pastry.",
    "Brush the rolled baklawa all over with more melted ghee and place onto the lined baking sheet.",
    "Continue until all sheets are rolled.",
    "Brush all the rolled pieces with the melted ghee one more time then bake in the oven for 15-20 minutes, or until the baklawas are a light golden brown.",
    "Remove from the oven and pour the sugar syrup over the baklawas.",
    "Alternatively, let the baklawa cool down to room temperature and pour freshly made warm syrup over.",
    "Sprinkle each piece with very finely ground pistachios and transfer to a serving platter."
  ],
  "author": null
}