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": "BAKED KUBBEH PIE",
  "description": null,
  "subtitle": "Fried kubbeh is delicious but requires time and effort to make and then it still has to be fried. So on those occasions\nwhen you want to make kubbeh but do not have the patience, this baked version is a an equally delicious alternative.",
  "ingredients": [
    {
      "section": "For the kubbeh dough",
      "ingredients": [
        "1½ cups (9 oz/280 g) very fine bulgur wheat",
        "1 small onion, quartered",
        "1 teaspoon salt",
        "½ teaspoon Nine Spice Mix (page 24)",
        "½ teaspoon ground cumin",
        "9 oz/250 g lean goat, lamb, or beef meat, twice ground (minced) through a fine mincer",
        "olive oil, for brushing"
      ]
    },
    {
      "section": "For the stuffing",
      "ingredients": [
        "1 quantity Toasted Pine Nuts (page 31)",
        "½ cup (2 oz/50 g) coarsely chopped walnuts, lightly toasted",
        "1 quantity Lamb with Onion and Spices (page 30)"
      ]
    }
  ],
  "instructions": [
    "To make the dough, put the bulgur into a large bowl and cover with cold water.",
    "Allow to soak for 15 minutes, then drain, squeezing out as much excess water as you can.",
    "Put the onion, salt, and spices with 1 tablespoon of cold water into the bowl of a food processor and process until finely ground (minced).",
    "Add the meat and pulse until combined.",
    "Add the soaked bulgur and process until the mixture resembles a smooth and pliable dough.",
    "Knead briefly with your hands to smooth out and evenly combine.",
    "Refrigerate for at least 1 hour, and up to overnight.",
    "Meanwhile, prepare the stuffing by combining the pine nuts, walnuts, and lamb with onion and spices.",
    "Preheat the oven to 400°F/200°C/Gas Mark 6 and grease a shallow 28cm round or 12 × 8-inch/30 × 20-cm rectangular ovenproof dish with olive oil.",
    "Keep a bowl of water nearby to wet your hands while you shape the kubbeh.",
    "Divide the dough mixture into 2 equal halves.",
    "Spread one half of the mixture evenly in the bottom of the baking dish, wetting your hands as you go to ensure an even and smooth finish.",
    "Spoon the stuffing over the dough and gently press in with your hands.",
    "To spread the top layer of kubbeh, tear off a handful of the dough and flatten out with your hands to a similar thickness as the bottom layer.",
    "Place the flattened piece on top.",
    "Tear off another portion and repeat, slightly overlapping it with the first.",
    "Continue, wetting your hands as you go, until the top layer is covered, then smooth out.",
    "With the tip of a sharp knife, score the top layer to form a geometric pattern.",
    "If using a rectangular dish, the most customary is a diamond pattern, which can be achieved by doing criss-crossing diagonal lines.",
    "If using a round dish. you can divide the circle into quarters or eighths and then do a diamond pattern within each triangle.",
    "Once you have created your pattern, cut all the way through the kubbeh along the lines that you want each serving sizes to be.",
    "At this point, it can be baked or it can be frozen for up to 3 months.",
    "To cook, brush generously with olive oil and bake, uncovered, for 35-45 minutes, until dark golden brown.",
    "Check it once or twice and if it seems dry, brush with olive oil.",
    "Allow to cool for 10 minutes before slicing and serving."
  ],
  "author": null
}