Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Zucchini Dolma with Garlicky Yogurt & Tomato Sauce Salçalı Kabak Dolması","description":"For these dolma (stuffed vegetables), zucchini are hollowed out, filled with a bulgur-beef mixture liberally seasoned with dried purple basil (a combination of Italian basil and ground anise makes a fine substitute), and steamed. To serve, they are sliced into rounds and drizzled with Garlicky Yogurt and a tomato-and-pepper-paste butter sauce.","ingredients":[{"section":"For the filling","ingredients":["½ cup fine bulgur","½ cup boiling water","4 large zucchini (or substitute 8 smaller summer squash, such as yellow or crookneck)","12 ounces ground beef (at least 20% fat)","2 tablespoons dried purple basil (or substitute 1 tablespoon plus 2 teaspoons dried regular basil plus 2 teaspoons ground anise)","1/4 teaspoons freshly ground black pepper","1/4 teaspoons Turkish or other crushed red pepper flakes, or to taste","1/4 teaspoons fine sea salt","3 tablespoons vegetable or olive oil"]},{"section":"For the cooking liquid","ingredients":["1 tablespoon tomato paste","2 cups hot water","1 tablespoon olive oil","1/4 teaspoon fine sea salt (omit if your tomato paste is salty)"]},{"section":"For the sauce","ingredients":["4 tablespoons (2 stick) unsalted butter","1 tablespoon tomato paste","1 tablespoon Turkish pepper paste, preferably hot, or substitute more tomato paste","1 recipe Garlicky Yogurt, at room temperature","1/4 cup fresh purple basil leaves, coarsely chopped (optional)","Crushed red pepper flakes, for serving"]}],"instructions":["Put the bulgur in a large bowl, pour over the boiling water, and stir. Set aside for at least 10 minutes.","While the bulgur is soaking, prepare the zucchini: Slice off both ends of each one. Hold a zucchini in your left hand (if you are right-handed) and insert an apple corer, Turkish vegetable corer, or a thin, sharp paring knife into the middle of one end and carefully carve out the flesh, being careful not to pierce the skin. (If you do pierce the skin, simply slip a piece of zucchini flesh back into the zucchini to \"patch\" it.) Work from both ends of the zucchini to remove as much flesh as possible; an expert dolma maker would aim to leave no more than a 1/4-inch thickness of flesh. Repeat until all of the zucchini have been cored. (Don't discard the flesh; it can be added to soups or chopped and added to Strained Yogurt with Cucumber and Herbs.","Make the filling: Drain off any water that was not absorbed by the bulgur. Add the beef, the basil (or basil and anise), crushing the basil between your palms as you add it, black pepper, red pepper flakes, salt, and oil to the bulgur and use a fork or your hands to mix well.","Assemble the dolma: Select a lidded pot that will accommodate the zucchini in one or at most two layers, with at least 2 inches left free at the top. (If you don't have a pot large enough to accommodate the whole zucchini, cut them in half crosswise.) Spoon the filling into the zucchini, gently packing it in with a small spoon or the end of a chopstick. Don't pack the filling too tightly, or it won't have room to expand as it cooks, and leave about ½ inch free at each end of the zucchini. Arrange the zucchini in the pot.","Make the cooking liquid: Stir the tomato paste into the hot water until it dissolves. Add the olive oil and salt, if using. and pour the liquid over and around the zucchini. If there are small blobs of tomato paste, just nudge them into the liquid. Place the pot over medium heat and bring the liquid to a boil. Reduce the heat to a steady simmer, cover the pot. and cook until the zucchini give very easily when pierced in the center with a knife, about 15 minutes. If you have only a single layer of zucchini, use tongs to turn them halfway through cooking.","When the zucchini are almost cooked, make the sauce: Melt the butter in a small skillet over low heat. Add the tomato and pepper pastes, stir, and let the mixture sizzle until the pastes are aromatic and darken a bit (don't let them burn), about 3 minutes. Turn off the heat.","When the zucchini are cooked, use tongs or a slotted spoon to remove them to a plate or cutting board. Cut them into 1- to 1½-inch pieces. If the cooking liquid is very watery, turn up the heat to reduce it while you plate the zucchini.","Turn on the heat underneath the sauce to warm it. Arrange the zucchini on individual plates or a big platter. Spoon over the cooking liquid from the pot, then add some yogurt, about 1/4 cup per serving. Finally, drizzle the tomato-butter sauce over all. Pass the remaining yogurt at the table, along with red pepper flakes."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }