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 Kofta Kebabs",
  "description": "Lamb is a lovely alternative to beef, and is generally considered the least allergenic meat. Lamb kofta kebabs are a flavorful, kid-friendly way to serve lamb, and are very easy to make.",
  "subtitle": "A flavorful, kid-friendly way to serve lamb",
  "ingredients": [
    {
      "section": "RED ONION WITH SUMAC",
      "ingredients": [
        "1 red onion",
        "1 tablespoon ground sumac"
      ]
    },
    {
      "section": "LAMB KOFTAS",
      "ingredients": [
        "1 pound ground lamb",
        "½ cup finely minced roasted red bell pepper (drained on paper towels before mincing)",
        "½ teaspoon ground cumin",
        "½ teaspoon dried oregano, crushed to a powder between your fingers",
        "½ teaspoon dried spearmint, crushed to a powder between your fingers",
        "¼ teaspoon ground Aleppo pepper, ancho chile powder, or ground chile flakes",
        "½ teaspoon freshly ground pepper",
        "¼ teaspoon salt",
        "2 teaspoons ground sumac",
        "½ cup shelled hemp seeds",
        "1 (6-ounce) container plain vegan yogurt",
        "pinch of ground sumac",
        "4 allergy-friendly flat breads or gluten-free tortillas",
        "8 romaine hearts",
        "1 large tomato, diced",
        "Fresh spearmint leaves, coarsely torn"
      ]
    }
  ],
  "instructions": [
    "1 To make the red onion, with a very sharp knife, slice the onion in half, then into quarters, then into the thinnest possible half-moons. Combine with the sumac, tossing well to coat. Set aside while preparing the kebabs.",
    "2 To make the koftas, combine the lamb with the minced roasted bell pepper, cumin, oregano, spearmint, Aleppo pepper, black pepper, salt, and sumac in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the meat becomes creamy and a little sticky, about 5 minutes. You can also do this in a food processor, pulsing it until the meat becomes smooth. Add the hemp seeds and mix until combined.",
    "3 Heat a gas grill on high. You can also use a stovetop grill pan over high heat.",
    "4 Use a rubber spatula to transfer the lamb to a work surface. Divide it into 8 portions and roll them into balls. If you wet your hands slightly with cool water, it will simplify the process. Mold the balls into 3% by 1½-inch patties.",
    "5 You can cook the koftas on metal skewers or not. If using them, use one skewer per patty. Skewer each patty and use your fingers to press the meat around the skewer. Don't worry if it's a little loose at first, it will tighten up as it cooks.",
    "6 Spray the grill grates with cooking spray or brush with oil. Grill the koftas for 4 minutes per side, until browned, then for 30 seconds on each of the remaining uncharred edges.",
    "7 Transfer the koftas to a platter. In a small bowl, sprinkle the yogurt with the pinch of sumac. Serve the lamb with the flat breads, red onion with sumac, romaine hearts, tomato, fresh mint, and yogurt."
  ],
  "author": ""
}