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": "BEEF PATTIES IN GRAPE LEAVES",
  "description": "Long before wrapping meat and fish in grape leaves became popularized in the West, it was a technique used across Palestine and the Levant to add flavor and preserve the moisture of meat during cooking. This particular variation, which wraps minced meat patties in the leaves, is considered one of the signature dishes of Jerusalem. It is often reserved for special gatherings or dinner parties because it looks so impressive.",
  "subtitle": "A signature dish of Jerusalem, perfect for special gatherings.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2½ lb/1 kg coarsely ground (minced) beef, lamb, veal, or a combination)",
        "3½ oz/100 g pita bread or white bread with crust removed, roughly torn",
        "1 onion, quartered",
        "1 tomato, quartered",
        "1 small bunch flat-leaf parsley",
        "2 tablespoons olive",
        "1 tablespoon Nine Spice Mix (page 24)",
        "2 teaspoons salt",
        "45-50 fresh grape leaves, blanched in boiling water for 1 minute (if using jarred, soak in cold water for 15 minutes then rinse thoroughly to remove any brine\nflavor)",
        "3-4 potatoes, sliced into %-inch/2-cm rounds",
        "3-4 tomatoes, sliced into %4-inch/2-cm rounds"
      ]
    },
    {
      "section": "For the sauce",
      "ingredients": [
        "2½ cups (1 pint/600 ml) broth (stock) or water",
        "2-3 tablespoons tomato paste (purée)",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 tablespoon olive oil, plus extra for drizzling",
        "salt and black pepper"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Vermicelli Rice (page 32), to serve"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 375°F/190°C/Gas Mark 5.",
    "Put about a quarter of the meat into a large mixing bowl and set aside.",
    "In a separate bowl, cover the bread in water and leave to soak for a couple of minutes.",
    "Meanwhile, put the onion, tomato, parsley, olive oil, Nine Spice Mix, and salt into a food processor and process to a coarse consistency.",
    "Drain the bread, squeezing any excess moisture out with your hands, and add to the food processor, pulsing to evenly combine.",
    "Alternatively, very finely chop or grate everything by hand and mix together with the bread, mashing with a spoon as you mix.",
    "Pour the mixture over the set-aside meat in the bowl and mix very well with your hands until fully combined.",
    "Add in the remaining meat and mix very gently with your hands, just until evenly distributed.",
    "Once you've added in the remaining meat, avoid overmixing in order to retain the coarse texture that will give the patties their fluffy texture.",
    "Divide the mixture into about 15 portions.",
    "On a clean work surface, overlap 2-3 of the grape leaves, vein side up, (if the leaves are very large then use only 1) and place one portion of meat in the center.",
    "Gently shape into a round patty and fold in the sides of the leaves around it.",
    "Repeat with the remaining meat and leaves.",
    "Set aside.",
    "In a small mixing pitcher (jug), combine the broth (stock) with the tomato paste (purée), Nine Spice Mix, 1 teaspoon of salt, and the olive oil and set aside.",
    "In a round oven dish, arrange the grape leave parcels upright at a slight angle with potato and tomato slices between them.",
    "Pour the sauce mixture over, drizzle with some more olive oil and sprinkle with salt and black pepper.",
    "Cover the dish with aluminum foil and bake in the oven for 40 minutes.",
    "Remove the foil and return to the oven for a further 15 minutes, or until the potatoes have started to brown.",
    "Remove from the oven and serve with vermicelli rice."
  ],
  "author": ""
}