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": "FRIED KUBBEH",
  "description": "A crispy dough encasing a spiced meat and nut filling, these crunchy, meat filled parcels are a go-to dish for any gathering, and no mezze table is complete without them. This recipe yields a large quantity, but if you are already going to the trouble of making them, it's well worth making extra to freeze as they keep well for a couple of months and can be fried directly from frozen.",
  "subtitle": "كبه مقليه",
  "ingredients": [
    {
      "section": "For the kubbeh dough",
      "ingredients": [
        "2% cups (1 lb 2 oz/500 g) very fine bulgur wheat",
        "1 large onion, quartered",
        "2 small sprigs marjoram, thyme, basil, or oregano, leaves only (optional)",
        "¼ teaspoon lemon zest (optional)",
        "1 tablespoon salt",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 teaspoon ground cumin",
        "1 lb 2 oz/500 g lean goat, lamb, or beef meat, finely ground (minced)"
      ]
    },
    {
      "section": "For the filling",
      "ingredients": [
        "1 quantity Lamb with Onion and Spices (page 30)"
      ]
    },
    {
      "section": "For frying",
      "ingredients": [
        "vegetable oil, for frying"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Tahini Sauce (optional, page 28)"
      ]
    }
  ],
  "instructions": [
    "To make the dough for the shells, put the bulgur into a large bowl and cover with cold water.",
    "Soak for 15 minutes, then drain, squeezing out as much excess water as you can.",
    "Put the onion, herbs, lemon zest, salt, and spices into the bowl of a food processor with 2 tablespoons of cold water and process until finely ground (minced).",
    "Add the meat and pulse until evenly combined.",
    "Finally add the bulgur and continue to process until it resembles a smooth dough.",
    "Tip the mixture into a large bowl and knead briefly to ensure everything is evenly combined.",
    "Refrigerate for at least 1 hour, and up to overnight, to make it easier to work with.",
    "Meanwhile, prepare the filling ingredients and mix together; set aside.",
    "Pour some iced water into a shallow bowl and keep nearby to wet your hands as necessary while you shape the kubbeh.",
    "To prepare the kubbeh, tear off a small egg-sized chunk of the dough and roll into a ball.",
    "Place in the palm of one hand and with the index finger of the other hand make a hole in the center.",
    "Continue pushing into it while rotating, until you have a small cup shape with thin walls.",
    "With a small spoon, fill the kubbeh with the filling, being careful not to overfill so you can close it properly.",
    "Once filled, gather the open edges together to seal.",
    "With moist hands, gently form the kubbeh into the shape of an egg, using the tips of your fingers to shape the top and bottom into pointed ends.",
    "Continue until you have used up all the dough and filling.",
    "At this point, the kubbeh can be fried or frozen.",
    "To deep-fry the kubbeh, heat oil in a deep fryer to 350°F/180°C.",
    "Working in batches, place several kubbeh in the oil, taking care not to overcrowd the pan.",
    "Fry for about 5 minutes until a deep golden brown, then remove with a slotted spoon and drain on paper towels.",
    "Serve immediately with a side of Tahini Sauce, if desired."
  ],
  "author": ""
}