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": "SPICED SEEDED CRACKERS",
  "description": "I can't recall a single time when I visited Teta Asma and she did not have these little crackers at hand. Whether she'd made the sweet or salty version, she always offered us some with the afternoon coffee. Her youngest daughter, my aunt Lamees, has kept up with this tradition and it is always a treat to have afternoon coffee at her house. Normally made as thin rounds, I find the process much easier if I roll the entire pastry out once then cut into squares or diamonds. Other than this simplification, the recipe here is the same one that has been used in my father's family for generations.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "½ cup (11 oz/300 g) all purpose (plain) flour",
        "1½ cups (7 oz/200 g) whole wheat (wholemeal) flour (substitute with all purpose/plain flour if unavailable)",
        "1 cup (6 oz/175 g) unhulled sesame seeds",
        "2 tablespoons ground aniseed",
        "2 tablespoons nigella seeds",
        "2 teaspoons salt",
        "1 teaspoon mahlab (optional)",
        "1 teaspoon baking powder",
        "½ cup (4 fl oz/120 ml) olive oil",
        "½ cup (4 fl oz/120 ml) vegetable oil",
        "1-1½ cups (7-10 fl oz/200-300 ml) water"
      ]
    }
  ],
  "instructions": [
    "Combine all the dry ingredients in a large bowl and mix well.",
    "Add in the olive oil and vegetable oil and mix with your hands until the mixture resembles wet sand.",
    "Gradually add in the water, kneading with your hands, until the dough comes together.",
    "Avoid over-kneading and over-watering, you simply want all the ingredients to come together into a pliable dough.",
    "Set aside to rest for 15-20 minutes.",
    "Preheat the oven to 350°F/180°C/Gas Mark 4.",
    "Divide the dough into 2 equal portions (it's easier to handle smaller portions) and set one aside, covered, as you roll the other.",
    "To roll, place the dough between 2 sheets of parchment paper and roll into a large square or rectangle roughly ½ inch (3 mm) thick.",
    "Remove the top sheet of parchment paper and transfer the bottom sheet, with the dough on it, to a large baking sheet.",
    "Use a knife or pizza cutter to cut the dough into small square or diamond shapes or even strips-it's just a matter of preference.",
    "If you have 2 baking sheets you can repeat the process and bake both trays together, swapping the sheets over halfway through baking and turning them round to ensure even baking. Otherwise, the crackers can be baked consecutively.",
    "Bake in the oven until the crackers are a light golden brown, about 20-25 minutes.",
    "Remove from the oven and let cool for about 10 minutes before transferring to a wire rack to cool completely.",
    "The crackers can be stored in an airtight container at room temperature for up to 3 weeks-if you can resist finishing them off before then!"
  ],
  "author": null
}