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": "Maftool with Butternut, Chickpea, and Chicken Stew",
  "description": "Maftool-gorgeous caviar-size pearls made of whole wheat is one of the most distinctively Palestinian dishes you will\nfind. The word maftool means \"rolled\" and refers to the way flour is rolled around small bulgur grains to arrive at these\npearls. In Galilee, people tend to make them larger and call them moghrabieh, while in central and southern Palestine\nthey are made as small as caviar and called maftool.",
  "subtitle": "مفتول",
  "ingredients": [
    {
      "section": "For the broth (stock)",
      "ingredients": [
        "2½ lb/1 kg chicken joints (about 4 bone-in breasts or 4 legs, or two of each)",
        "1 whole onion",
        "1 tablespoon salt",
        "2 teaspoons Nine Spice Mix (page 24)",
        "2 teaspoons ground caraway",
        "2 teaspoons ground cumin",
        "1 bay leaf",
        "½ teaspoon tomato paste (purée; optional, just for color)"
      ]
    },
    {
      "section": "For the stew",
      "ingredients": [
        "2 tablespoons olive oil",
        "1 onion, sliced into half-moons",
        "½ butternut squash, diced",
        "1 x 14-oz/400-g can chickpeas, rinsed and drained"
      ]
    },
    {
      "section": "For the maftool",
      "ingredients": [
        "1 tablespoon olive oil",
        "1 tablespoon butter",
        "1 lb 2 oz/500 g maftool (see Note)"
      ]
    }
  ],
  "instructions": [
    "First make the broth (stock). Put the chicken into a large stockpot and cover with 8 cups (3½ pints/2 liters) water.",
    "Bring to a boil on high heat, skimming away scum from the surface, then add the onion, salt, spices, bay leaf and tomato paste, if using, and reduce the heat to a simmer.",
    "Cook until the chickens are done but not falling apart, about 1 hour.",
    "When done, remove the chicken pieces and set aside, covered in aluminum foil to keep warm.",
    "To prepare the stew, heat the olive oil in a pot over medium heat and add the sliced onions.",
    "Sauté for about 5 minutes until softened and golden brown at the edges.",
    "Add the squash, toss to combine, and cook for a further 2-3 minutes.",
    "Using a fine-mesh strainer, pour in 4 cups (14 pints/1 liter) of your broth into the pot, then add the chickpeas and allow everything to simmer until the squash is cooked and the flavors have all melded together, about 15 minutes.",
    "Meanwhile, heat the olive oil and butter in a pot with a tight-fitting lid over medium heat.",
    "Add the maftool, tossing to coat, and stir to toast lightly, about 5 minutes.",
    "Using a fine-mesh strainer, pour 2 cups (18 fl oz/500 ml) of your broth into the pot, cover, and bring to a simmer.",
    "Once the maftool has absorbed about half the liquid, turn off the heat and allow to sit for 15 minutes.",
    "This method, which is halfway between the absorption and steaming methods, produces the best texture for the maftool: fully cooked but still fluffy.",
    "To assemble, preheat the broiler (grill).",
    "Drizzle the chicken with olive oil, salt, and black pepper and place under the broiler, skin side up, for 3-5 minutes or until the skin is a crispy golden brown.",
    "Meanwhile, tip the maftool into a large serving platter and ladle some of the stew over it.",
    "Top with the chicken and serve with bowls of the stew on the side."
  ],
  "author": ""
}