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": "Luqaimat",
  "description": "Popular throughout Oman and even in Zanzibar, formerly part of the Sultanate, these springy Omani doughnuts can be drizzled with honey, date syrup, or the appropriately elegant saffron-and-cardamom-infused simple syrup that is the favorite of our friend Thuraya, a member of the royal family.",
  "subtitle": "(Chewy Fried Dough in Saffron Syrup)",
  "ingredients": [
    {
      "section": "DOUGH",
      "ingredients": [
        "1 tablespoon active dry yeast",
        "2 tablespoons warm water (100° to 110°F)",
        "1½ cups unbleached all-purpose flour",
        "¼ cup plain full-fat Greek yogurt",
        "¼ teaspoon kosher salt",
        "¼ cup cold water"
      ]
    },
    {
      "section": "SYRUP",
      "ingredients": [
        "1 cup sugar",
        "½ teaspoon ground cardamom",
        "Pinch of saffron (15 to 20 threads)"
      ]
    },
    {
      "section": "For the recipe",
      "ingredients": [
        "Vegetable oil, for frying, plus more for oiling spoon",
        "Sesame seeds, lightly toasted, for sprinkling (optional)"
      ]
    }
  ],
  "instructions": [
    "To make the dough, dissolve the yeast in the warm water and let sit until foamy, about 10 minutes.",
    "Mix the flour, yogurt, salt, and yeast mixture together, then slowly add the cold water to form a wet, loose, sticky dough, mixing with your hands for a few minutes.",
    "Cover with plastic wrap and let rest 2½ to 3 hours at room temperature.",
    "When the dough is almost ready, make the syrup by simmering the sugar with ½ cup water in a small saucepan over medium heat about 5 minutes.",
    "Remove from the heat and stir in the cardamom and saffron and let sit until the dough is ready.",
    "Gently reheat the syrup if it gets cold and too thick.",
    "Heat about 2 inches of oil in a medium saucepan over medium-high heat (a wok also works really well) until a deep-fry thermometer reads 350° to 360°F.",
    "Mix the dough with one hand, pulling and stretching to kind of knead it; it will be very sticky but elastic at this point.",
    "Using an oiled hand, pull a handful of the dough and squeeze a small ball of dough (about 1 tablespoon) out between your thumb and index finger by making a fist.",
    "Use an oiled spoon to scoop the ball of dough from between your fingers and drop it into the hot oil.",
    "Fry several doughnuts at a time, letting them puff a little before moving the balls around, then continually ladle oil over the top of the frying dough with a metal spoon.",
    "Fry until brown, crunchy, and cooked through, 5 to 8 minutes, adjusting the temperature as necessary.",
    "Remove with a slotted spoon and transfer to a paper towel-lined baking sheet to drain.",
    "Place all the doughnuts on a plate or in a shallow serving dish; drizzle with the prepared syrup, rolling to coat each ball, and sprinkle with sesame seeds.",
    "Lugaimat are best eaten within a few hours of making, though they will keep for up to 2 days in an airtight container at room temperature."
  ],
  "author": null
}