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": "Dhokri (Lawati Lamb and Dumpling Stew)",
  "description": "The Lawati people, whose creole heritage traces back to the traders of old Mutrah, have their own version of the Bedouin bread pudding, thareed, made with tender hand-rolled dumplings simmered in a mild tomato and lamb stew spiced with cumin, coriander, ginger, and nutmeg. Our friend Bader Al Lawati's mother taught us the traditional method of hand-forming gnocchi-like cylinders from a long rope of dough and gently pressing them into chewy, oval dumplings.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "DOUGH",
      "ingredients": [
        "1½ cups unbleached all-purpose flour",
        "2 tablespoons vegetable oil",
        "1 teaspoon kosher salt"
      ]
    },
    {
      "section": "STEW",
      "ingredients": [
        "1 to 1% pounds lamb pieces, such as stew meat, or up to 2 pounds bone-in lamb",
        "1 teaspoon plus 1 tablespoon kosher salt, divided",
        "2 tablespoons vegetable oil",
        "3 medium red onions, minced",
        "4 cloves garlic, mashed into a paste",
        "2½ teaspoons ground coriander",
        "2 teaspoons ground cumin",
        "½ teaspoon ground black pepper",
        "½ teaspoon ground turmeric",
        "½ teaspoon ground ginger",
        "½ teaspoon ground cinnamon",
        "4 teaspoon ground cardamom",
        "¼ teaspoon red pepper flakes",
        "½ teaspoon ground cloves",
        "½ teaspoon ground nutmeg",
        "¼ cup tomato paste",
        "2 plum tomatoes",
        "r medium tomatoes, cored and diced",
        "Ghee, for serving (optional)"
      ]
    }
  ],
  "instructions": [
    "To make the dough, place the flour, oil, salt, and ½ cup water in a medium bowl and mix by hand until it just comes together.",
    "Knead the dough 2 to 3 minutes, until smooth and elastic; pat it into a ball, place in a bowl, and cover with a damp towel.",
    "Let rest 2 hours.",
    "To make the stew, place the lamb, 1 teaspoon of the salt, and 4½ cups water in a medium saucepan and bring to a boil over high heat.",
    "Cover and simmer on low heat until the lamb is tender, 1 to 1½ hours.",
    "Strain and reserve the broth.",
    "If using bone-in lamb, shred the meat and discard the bones.",
    "Set the lamb aside.",
    "In a large pot, heat the vegetable oil over medium heat.",
    "Sauté the onions until soft and brown, 8 to 10 minutes.",
    "Add the garlic paste, coriander, cumin, black pepper, turmeric, ginger, cinnamon, cardamom, red pepper flakes, cloves, and nutmeg.",
    "Stir and cook 1 minute.",
    "Add the tomato paste and tomatoes and cook 5 minutes, stirring occasionally.",
    "Add the reserved lamb meat, turn the heat to high, and cook, stirring, 3 minutes.",
    "Pour in the reserved lamb broth (if it doesn't equal 4½ cups, add hot water to bring the liquid amount to 4½ cups) and add the remaining 1 tablespoon salt; bring to a boil and stir.",
    "Decrease the heat to medium-low and let simmer until slightly thickened, 10 to 15 minutes.",
    "While simmering, divide the dough in half and stretch and roll each half into a long rope, about 4 inch thick.",
    "Cut the dough into 1-inch pieces with a knife, like gnocchi.",
    "You can press each piece with two fingers to create small indentations, or simply drop the pieces as they are into the simmering broth one at a time, stirring to prevent sticking.",
    "Cover the pot, decrease the heat to low, and cook 35 to 40 minutes, stirring gently and frequently so the dumplings do not stick to each other or to the bottom of pot.",
    "The dumplings should be chewy but cooked through.",
    "Add salt to taste and a spoonful of ghee for richness."
  ],
  "author": null
}