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": "PITA BREAD",
  "description": "I don't recall a single time while growing up that we, or anyone we knew, sat down to eat without bread at the table. If it wasn't used to eat the meal itself, then you would have a small piece of bread with olives to round off the meal. To this day, I always have a bag with some bread on my kitchen counter-to scoop up some labaneh, to mop up sauce from my plate, to make a quick sandwich for one of my girls, or to enjoy with a bit of olive oil or cheese at the end of a meal.",
  "subtitle": "خبز",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2½ cups (9 oz/250 g) all-purpose (plain) flour, plus extra for dusting",
        "2½ cups (9 oz/250 g) finely milled grade \"00\" pasta flour (if unavailable, substitute with plain/all-purpose flour)",
        "2½ cups (9 oz/250 g) fine whole wheat (wholemeal) flour",
        "1/4 cup powdered milk (optional)",
        "2 teaspoons salt",
        "1 teaspoon sugar",
        "2 tablespoons olive oil, plus extra for oiling",
        "1 tablespoon active dry (fast-action) yeast",
        "2-2½ cups (18-20 fl oz/500-600 ml) warm water"
      ]
    }
  ],
  "instructions": [
    "Put the flours, powdered milk, salt, and sugar into a large bowl and mix together.",
    "Make a well in the middle and add the oil, yeast, and half the water.",
    "Mix through with your fingers, gradually adding more water and kneading until the dough comes together.",
    "If the mixture feels sticky, leave for 5 minutes then come back and knead again.",
    "Repeat this once or twice until you have a soft but fairly robust ball of dough.",
    "Alternatively, combine all the dough ingredients, but only half the water, in the bowl of a freestanding mixer fitted with the dough hook and mix on medium speed, gradually adding water as necessary, until the dough comes together.",
    "Rub the dough with some oil, cover the bowl with a damp dish towel or plastic wrap (clingfilm), and set aside until it doubles in size.",
    "Once the dough has risen, gently punch down to release the air bubbles.",
    "Divide into 8 equal-sized portions and place on a lightly floured work surface.",
    "Cover with a dish towel or small tablecloth so the dough doesn't dry out as you roll.",
    "Preheat the oven to 475°F/240°C/Gas Mark 9 (or the hottest it will go).",
    "Take one piece of dough and roll into a ball between your palms, then flatten and coat in flour.",
    "Roll the dough out with a rolling pin to about 4 inches/10 cm in diameter.",
    "Sprinkle with some flour, flip over, and continue to roll out further until you have a circle approximately 8 inches/20 cm in diameter.",
    "Once all the balls are rolled out, you can place two or three at a time on a baking sheet and bake for 5-10 minutes, or until they puff up and develop a very light golden top.",
    "If you have a pizza stone, place each rolled pita bread one at a time on the stone until they puff up and develop a light golden color, about 5 minutes.",
    "Place on paper towels or a wire rack to cool.",
    "You can store any leftover bread in plastic bags in the freezer for up to 1 month.",
    "In fact, they freeze so well that I often triple this recipe when I make it so I have enough bread for a few weeks in the freezer."
  ],
  "author": ""
}