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": "Shredded Phyllo (Filo) and Cheese Pie",
  "description": "Believed to have originated in the Palestinian town of Nablus, it is quite uncommon to make knafeh at home in Palestine nowadays because it is so readily available at bakeries. Not only that, but it's available in multiple varieties like na'ameh (fine), khishneh (coarse), or malfoofeh (rolled) and with various stuffings, including pistachios, cream, cheese, or walnuts. This recipe was handed down from my father's uncle to my uncle's wife, and now finally to me. It's a very simple dessert where the ingredients really shine, so use the very best that you can find.",
  "subtitle": "كنافه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "6 oz/180 g ghee, melted (or use butter), plus extra for greasing",
        "14 oz/400 g dry/low moisture mozzarella (not fresh buffalo mozzarella)",
        "9 oz/250 g ricotta cheese",
        "1 lb 450 g shredded phyllo (filo) pastry (see Note)",
        "1 quantity Flavored Sugar Syrup (page 35), cooled to room temperature",
        "4-6 tablespoons ground pistachios"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 400°F/200°C/Gas Mark 6. Generously grease an 11-inch/28-cm round baking dish, or a 12 × 8-inch/30 × 20-cm rectangular one, with ghee or butter.",
    "To prepare the cheese stuffing, grate the mozzarella into a large bowl or slice it into thin pieces.",
    "Add the ricotta cheese and mix well to combine.",
    "Refrigerate until ready to use.",
    "Place the shredded phyllo (filo) pastry in a food processor and process until the shreds are roughly 3/4 inch/2 cm in length. Alternatively, if using frozen pastry, you could also crush and shred them apart with your fingers.",
    "Transfer to a large bowl and pour over the melted ghee.",
    "Work with your hands until the pastry has fully absorbed the ghee.",
    "Transfer half the dough to the greased baking dish, pressing it tightly with your hands to cover the bottom.",
    "Spread the cheese mixture evenly over the pastry. The easiest way to do this without the bottom layer of pastry coming loose is to drop spoonfuls of the filling evenly over the pastry, then lightly press with the back of a wet spoon or a damp hand.",
    "Spread the remaining pastry evenly on top of the cheese filling, making sure to fully cover the cheese, then firmly pat down with your hands.",
    "Bake in the oven for 25-35 minutes, or until the cheese has melted and the crust is a golden brown.",
    "Remove from the oven, allow to cool for 5 minutes, then flip over onto a serving platter.",
    "Immediately drizzle with enough sugar syrup to soak the cake.",
    "Sprinkle over the pistachios and serve with extra sugar syrup on the side."
  ],
  "author": null
}