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": "AL HAMRA MUSANIF LAHM (PAN-SEARED MEAT DUMPLINGS)",
  "description": null,
  "subtitle": "In the mountain town of Al Hamra, near the ancient trading city of Nizwa, women from the Al Abry tribe taught me how to make a popular village snack of pan-fried dumplings stuffed with Omani-spiced meat. Unlike the twice-fried dish of the same name popular in Muscat, this rustic dough is formed and stuffed in the hand and simply griddle-charred before being drizzled with rich ghee.",
  "ingredients": [
    {
      "section": "DOUGH",
      "ingredients": [
        "4½ cups unbleached all-purpose flour",
        "1 teaspoon kosher salt"
      ]
    },
    {
      "section": "FILLING",
      "ingredients": [
        "2 medium red onions, minced",
        "2 tablespoons ghee, plus ½ cup, melted, for oiling hands and for frying",
        "1 pound boneless beef steak, such shoulder or chuck, cut into ½-inch pieces",
        "1 teaspoon kosher salt",
        "1 teaspoon ground cumin",
        "½ teaspoon ground coriander",
        "½ teaspoon ground cinnamon",
        "½ teaspoon ground ginger",
        "¼ teaspoon ground black pepper",
        "¼ teaspoon ground cloves",
        "½ teaspoon ground cardamom",
        "½ teaspoon ground nutmeg",
        "½ teaspoon ground turmeric"
      ]
    }
  ],
  "instructions": [
    "First, make a loose, elastic dough by whisking the flour and salt in a bowl and slowly adding 2 cups water while stirring to form a dough.",
    "Using your hand, knead the dough in the bowl using a slapping and grabbing motion until it comes together and is smooth, 1 to 2 minutes (the dough will be a little sticky and loose).",
    "Cover with plastic wrap and set aside at room temperature 30 minutes.",
    "To make the filling, in a medium saucepan, sauté the onions in 2 tablespoons of the ghee over medium heat until they begin to brown, 8 to 10 minutes.",
    "Add the meat, salt, cumin, coriander, cinnamon, ginger, black pepper, cloves, cardamom, nutmeg, turmeric, and ½ cup water.",
    "Simmer over medium heat, slightly covered and stirring occasionally to prevent burning, until the meat is tender and most of the liquid has evaporated, about 30 minutes.",
    "Let the filling cool 10 minutes.",
    "To make the dumplings, rub a little melted ghee in the palm of your hand make working with the dough easy and to prevent it from sticking to your hands.",
    "Pinch off a piece of dough slightly smaller than the size of an egg, or about 1½ tablespoons, then pat and flatten it into an oval shape in the palm of your hand.",
    "Put about 2 teaspoons of the filling in the center, fold the dough over and seal, then pat into a flat circle, like a hockey puck, about ½ inch thick (it is fine if pieces of the meat poke through the dough in some places-it doesn't need to be perfectly enclosed).",
    "Place on a greased baking sheet and repeat, oiling your hand with ghee each time, until the dough and filling are used up.",
    "Melt 1 to 2 teaspoons of ghee in a large cast-iron skillet over medium to medium-high heat.",
    "Cook the musanif, about 3 at a time, until the dough is cooked through and browned with a few charred spots, 2 to 3 minutes per side.",
    "Add more ghee to the pan between batches.",
    "Serve on their own or with hot sauce, if you like."
  ],
  "author": null
}