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": "LAMB AND YOGURT RICE STEW",
  "description": "Food is one of the ways Palestinians show respect and appreciation to others. In many parts of the country, if you want to truly honor a guest, nothing does it so quite as well as a giant plate of mansaf. This is especially true in Taybeh, my husband's hometown. The first time my parents visited my husband's family, there was a plate of tangy and rich mansaf piled on top of paper-thin shrak bread, topped with lamb shanks, and sprinkled with pine nuts and almonds.",
  "subtitle": "منسف",
  "ingredients": [
    {
      "section": "For the broth (stock)",
      "ingredients": [
        "2 tablespoons olive oil",
        "4-6 lamb shanks (3% lb/1.5 kg in total)",
        "1 whole onion",
        "5 pieces mastic",
        "15 allspice berries",
        "4 cloves",
        "4 cardamom pods",
        "3 bay leaves",
        "1 piece mace",
        "1 cinnamon stick",
        "1 teaspoon salt"
      ]
    },
    {
      "section": "For the rice",
      "ingredients": [
        "14 oz/400 g rice (jasmine short grain)",
        "1 quantity Cooked Yogurt Sauce (page 29) (see Note)",
        "½ cup (2 oz/50 g) Toasted Pine Nuts (page 31)",
        "1 cup (4 oz/120 g) Toasted Almonds (page 31)",
        "1 tablespoon butter or ghee",
        "2 tablespoons olive oil",
        "½ teaspoon salt",
        "1/4 teaspoon turmeric",
        "2 large paper-thin shrak breads, or good quality Indian rotis, Mexican flour tortillas or thin Lebanese pita bread"
      ]
    }
  ],
  "instructions": [
    "Heat the oil in a large stockpot over medium-high heat.",
    "Add the lamb shanks and sear on all sides.",
    "When the shanks are nicely browned on all sides, add 6 cups (2½ pints/1.5 liters) water and bring to a boil, skimming away the scum from the surface.",
    "Once you have skimmed all the foam from the surface, add the onion, spices, and salt.",
    "Reduce the heat, and simmer for 1½-2 hours (40-50 minutes in a pressure cooker), or until the meat is tender but not falling off the bone.",
    "Meanwhile, rinse the rice under running water until the water runs clear.",
    "Soak for 15-30 minutes, drain, and set aside.",
    "While the rice is soaking, prepare the yogurt sauce, fry the almonds and pine nuts, then set everything aside.",
    "When the shanks are done, strain the broth (stock) through a fine-mesh strainer, discarding the onion and spices.",
    "Mix the broth with the yogurt sauce, add the lamb, and cook for another 15-30 minutes.",
    "The strength of flavor will depend on whether you have used kishek for your yogurt sauce; it should be quite salty and sour, so taste and adjust salt.",
    "Meanwhile, continue with the rice by melting the butter and oil in a pan over high heat.",
    "Add the drained rice, tossing to fully coat in the oil, and pour in 2½ cups (18 fl oz/550 ml) water, the salt, and turmeric and bring to a boil.",
    "Let it simmer for 2-5 minutes, give it one more stir, then place a dish towel over the pan, close the lid tightly, and remove from the heat.",
    "Let it sit for about 15 minutes.",
    "To assemble, tear up the bread and arrange in a large, round stainless steel or ceramic platter.",
    "Spread the rice over the bread and top with the shanks.",
    "Pour some of the yogurt sauce on top, enough to soak through the rice and bread.",
    "Sprinkle with the toasted almonds and pine nuts.",
    "Pour the remaining sauce into a bowl and serve with the rice."
  ],
  "author": null
}