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": "PALESTINIAN SALAD",
  "description": "Palestinians know this as \"finely diced or farmer's salad\"; to everyone else it's Palestinian salad. In its most basic version, it is finely diced tomatoes, onions, and dried mint lightly dressed with olive oil, lemon, and salt. In other variations, however, it can also include cucumbers, bell peppers, chillies, lemons, parsley, or radishes. Mine usually includes whatever produce I have found that is most fresh, as well as a very finely diced whole lemon-a trick I learned from my mother-in-law, which gives this salad a real kick. Feel free to add any other vegetables you like, as the dressing is generous and the salad is quite forgiving. It's an absolute must next to the lentil pilafs (page 164 and 167) and a wonderful accompaniment to most kafta and rice dishes.",
  "subtitle": "سلطه ناعمه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 large or 8 small (about 2 lb/1 kg) tomatoes (see Note)",
        "2 small cucumbers (about 7 oz/200 g)",
        "2 green chillies (optional)",
        "1 whole unwaxed lemon",
        "1 onion or 4-6 scallions (spring onions)",
        "4 tablespoons finely chopped fresh mint leaves or 1 tablespoon crushed dried mint",
        "4 tablespoons olive oil",
        "4 tablespoons lemon juice",
        "1 teaspoon salt"
      ]
    }
  ],
  "instructions": [
    "Chop the tomatoes into very small cubes and put into a large bowl.",
    "Dice the cucumbers into similar-sized small cubes and add to the tomatoes.",
    "If you are using a traditional large cucumber, make sure to peel and seed it first.",
    "Seed the chillies (if you prefer even less heat, remove all the white membrane as well).",
    "Chop very finely, and add to the vegetables.",
    "Slice the lemon into thin rounds, discarding the top and bottom rounds and any seeds as well, then chop each round into small cubes.",
    "Add to the salad.",
    "Dice the onion very finely and add to the salad.",
    "Finally throw in the chopped fresh mint leaves or dried mint.",
    "Drizzle with olive oil and lemon juice and sprinkle with salt.",
    "Toss very lightly with a large spoon and serve immediately."
  ],
  "author": ""
}