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": "Flipped Over Chicken and Vegetable Rice",
  "description": "Maqlubeh means \"flipped over\" and refers to the way the pot is flipped after being cooked to reveal a cake-shaped dish of rice, meat, and vegetables. There are as many variations of maqlubeh as there are Palestinian families, and this particular one is my Teta Fatima's. You could also use bone-in lamb cuts (preferably from the shoulder) in place of the chicken, for example.",
  "subtitle": "Maqlubeh",
  "ingredients": [
    {
      "section": "For the rice",
      "ingredients": [
        "1 quantity Spiced Cooking Broth (Stock) using 4 chicken legs or 4 bone-in breasts (page 34)",
        "vegetable oil, for frying",
        "2 eggplants (aubergines) (about 2½ lb/1 kg) sliced into inch/2-cm rounds",
        "1 head of cauliflower, broken into florets",
        "1 tablespoon olive oil, plus extra for drizzling",
        "1 lb 10 oz/750 g jasmine rice (or any other long grain rice), rinsed, soaked for 15 minutes, and drained",
        "1 tablespoon turmeric",
        "1 tablespoon Nine Spice Mix (page 24)",
        "1 tablespoon salt, or to taste"
      ]
    },
    {
      "section": "For the chicken",
      "ingredients": [
        "olive oil, for drizzling",
        "salt",
        "freshly ground black pepper"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "1 quantity Toasted Almonds (page 31)",
        "Palestinian Salad (page 104)",
        "yogurt"
      ]
    }
  ],
  "instructions": [
    "Prepare the broth (stock) according to the recipe, and when done, remove the chicken pieces and place, skin side up, on an oven roasting tray. Strain the broth and reserve.",
    "Pour enough vegetable oil into a large skillet (frying pan) to reach about ¾ inch/2 cm up the sides. When the oil is hot, fry the eggplants (aubergines) and cauliflower until a nice golden brown all over, about 5-10 minutes, then drain on kitchen paper. For an easier but less traditional option, you could brush the vegetables with oil and broil in the oven.",
    "Add 1 tablespoon of olive oil, the turmeric, spices, and salt to the rice and toss until fully coated.",
    "To assemble the dish, drizzle some olive oil in a large nonstick casserole to coat the bottom. Sprinkle just enough rice to cover the bottom of the pot. Arrange the fried vegetables over the rice and top with remaining rice. If your pot is small, you may need to repeat the layers.",
    "Place the pot over medium-high heat and ladle the fresh broth on top until it reaches approximately ¾ inch/2 cm above the rice. Set a plate on top of the rice to help maintain the shape during cooking. Bring to a boil and cook for 15 minutes, then reduce the heat and simmer until done, about 15-20 minutes.",
    "Remove from the heat and set aside, covered, to rest for 10-15 minutes.",
    "Meanwhile, preheat the oven broiler (grill). Brush the chicken with olive oil and sprinkle with salt and pepper. Broil for 5-7 minutes or until the skin is a nice golden brown color.",
    "To serve, remove the lid and place a large inverted serving platter over the pot of rice. Using both hands, flip the pot over, and slowly lift it to reveal a beautiful cake-shaped rice dish. Top with the broiled chicken, sprinkle with toasted almonds and serve with Palestinian Salad and yogurt."
  ],
  "author": ""
}