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": "Stuffed Cabbage Rolls",
  "description": "My mother only makes this dish in the winter because that's cabbage season in Palestine and the plants then are watered\nonly with rain, giving them the best taste. Abroad, I can't afford to be as picky, so as long as I find a good green\ncabbage, I buy it and malfoof is on the menu. \"Good\" green cabbage means it feels light when you pick it—not dense\nand that's exactly what you need to be able to take the leaves apart. If you can't find Middle Eastern or green cabbage,\nsavoy and sweetheart are possible alternatives. Some people add lemon and crushed garlic at the end of cooking, but I\nprefer to cook it with the whole cloves of garlic and serve lemon juice mixed with chilli flakes alongside it for the best\nof both worlds.",
  "subtitle": "ملفوف",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 Middle Eastern green cabbage, roughly 4½ lb/2 kg (see Notes)",
        "8-10 cloves garlic, unpeeled",
        "2 cups (18 fl oz/500 ml) chicken, lamb, or beef broth (stock)",
        "salt"
      ]
    },
    {
      "section": "For the stuffing",
      "ingredients": [
        "9 oz/250 g short grain rice, rinsed, soaked for 15 minutes, and drained",
        "3 tablespoons olive oil or melted butter",
        "1 teaspoon salt",
        "1 teaspoon Nine Spice Mix (page 24)",
        "½ teaspoon ground cumin",
        "9 oz/250 g ground (minced) lamb or beef"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "½ cup (4 fl oz/120 ml) lemon juice",
        "1 teaspoon red chilli flakes",
        "plain yogurt"
      ]
    }
  ],
  "instructions": [
    "Find a large pot that is wide enough to hold the entire cabbage and half-fill with water. Sprinkle in some salt and bring to a boil.",
    "With the tip of a sharp knife, make a circular incision at an angle around the core of the cabbage until it loosens up and you can pull out the core entirely. Once the water in the pot is boiling, carefully drop the entire cabbage into the pot and boil for about 5 minutes. As the leaves start to soften, use metal tongs to pull out one leaf at a time and set aside on a large platter or tray. Once you are left with the cabbage heart, you can take it out entirely and set aside with the leaves to cool, and later on remove its leaves.",
    "Meanwhile, prepare the stuffing by combining the rice, olive oil or butter, salt, Nine Spice Mix, and cumin in a large bowl. Add the meat and mix with your hands, breaking up any lumps of meat, until everything is well incorporated.",
    "To prepare the leaves for stuffing, set each one on a cutting (chopping) board and remove the tough stalk in the middle, leaving you with two halves. If each half is very large, you can cut in half again. You want each piece to be roughly the size of your palm with a somewhat regular shape.",
    "Place about 1 teaspoon of the stuffing at the bottom edge of each leaf and spread lengthwise, leaving at least ¾ inch/2 cm empty at each side. Tightly roll each leaf up without folding over the edges. If the edges are not neat once rolled, use a knife to slightly trim them, making sure to leave some empty space on each side so the rice has room to expand during cooking without escaping from the leaves.",
    "Place any leftover leaves and stalks in the bottom of a large pot (if you prefer to have a few leaves stick to the bottom for that crispy, browned flavor, place the leaves directly in the pot). Arrange the parcels, seam side down, snugly in the pot and tuck the unpeeled cloves of garlic in between them as you go along.",
    "Pour the broth (stock) over the cabbage leaves and place a plate on top to prevent them from moving around while cooking. Taste the broth and, if not salty enough, adjust the seasoning. Cover the pot with a lid and bring to a boil over high heat, then reduce the heat and simmer for about 1 hour, or until the stuffing is fully cooked, the leaves are very tender, and the liquid is almost entirely evaporated. Check on the leaves from time to time to make sure the liquid has not completely evaporated; if it has and the leaves are not fully cooked, gradually add more and continue to cook until done.",
    "When the parcels are done, remove from the heat and allow to sit for 10 minutes before flipping over: place a large inverted serving platter over the pot and, with one hand over the platter and another under the pot, flip the pot over and set the platter down. Slowly lift up the pot, allowing the leaves to settle down into the platter.",
    "Serve with lemon juice mixed with chilli flakes to be spooned over the leaves and a side of yogurt. Leftovers can be stored in the refrigerator for 2 days and frozen for several weeks."
  ],
  "author": ""
}