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": "Lamb and Nut Stuffed Aubergine Bake",
  "description": "My great-great-grandmother brought this recipe with her from Syria when she moved to Palestine. She then passed it down to my great-grandmother, who passed it on to my Teta Asma, who gave it to my mother, who passed it on to me. There is something to be said of recipes that stand the test of time and continue to please generation after generation. This is a spectacular dish that is definitely worth the effort.",
  "subtitle": "صينية باذنجان",
  "ingredients": [
    {
      "section": "For the filling",
      "ingredients": [
        "1 quantity Toasted Pine Nuts (page 31)",
        "1 quantity Lamb with Onion and Spices (page 30)",
        "1 teaspoon sumac (optional)"
      ]
    },
    {
      "section": "For the aubergines",
      "ingredients": [
        "6 medium sized or 12 baby eggplants (aubergines) (about 3½ lb/1.5 kg)",
        "vegetable oil, for frying (see Note)",
        "12 oz/350 g tomatoes (about 3 medium), diced",
        "olive oil, for drizzling",
        "1½ cups (12 fl oz/350 ml) chicken broth (stock), homemade (page 34) or store-bought, or water",
        "½ teaspoon Nine Spice Mix (page 24)",
        "1 tablespoon pomegranate molasses",
        "salt and black pepper"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "rice or bread"
      ]
    }
  ],
  "instructions": [
    "Prepare the filling by frying the pine nuts then making the Lamb with Onion and Spices in the same pan.",
    "Combine with the sumac, if using, and set aside.",
    "This can be prepared a day or two in advance and refrigerated until ready to use.",
    "Using a vegetable peeler, peel alternating strips from the skin of each eggplant (aubergine) to create a striped effect.",
    "Cut the eggplants in half lengthwise, set in a colander, sprinkle generously with salt, and allow to sit for about 1 hour.",
    "When ready, rinse and pat dry with paper towel.",
    "If you are using baby eggplants, keep them whole, skip the salting, and pierce with a knife before frying.",
    "Pour enough vegetable oil into a large skillet (frying pan) to reach about 3/4 inch/2 cm up the sides.",
    "When the oil is hot, pan-fry the eggplants in batches, taking care because the oil may splutter from the water, and turn over once until golden brown on both sides, about 10 minutes.",
    "Remove from the oil and drain on paper towels.",
    "Continue, until all the eggplants are fried.",
    "Preheat the oven to 375°F/190°C/Gas Mark 5.",
    "Place the eggplants cut side up in an ovenproof dish, approximately 12 × 16 inches/30 x 40 cm.",
    "With a pointed knife, make an incision halfway into the flesh, leaving 14 inch/3 cm at each end.",
    "Gently push apart at the incision with your fingers to make a large pocket and stuff each eggplant with the filling.",
    "If any filling is left, scatter it around in the dish.",
    "Top the eggplants with the diced tomatoes, scattering any extra in the dish as well.",
    "Drizzle the tomatoes with olive oil and sprinkle with some salt and black pepper.",
    "Combine the broth (stock) or water, Nine Spice Mix, pomegranate molasses, and 2 teaspoons of salt.",
    "Stir until combined then pour into the dish.",
    "Bake in the oven for 30 minutes.",
    "Remove from oven and allow to sit for at least 5 minutes before serving with rice or bread."
  ],
  "author": null
}