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": "Za'atar Filled Flatbreads",
  "description": "One of the oldest and most traditional Palestinian pastries, these flatbreads, as well as being delicious, have an emotional significance for my family. My mother's uncle, Yousef, was forced into political exile at twenty. The next time he saw anyone from his family was two decades later when my mother traveled to the United States. He had one request to bring him some of his mother's akras za'atar.",
  "subtitle": "أقراص زعتر",
  "ingredients": [
    {
      "section": "For the pastry",
      "ingredients": [
        "4½ cups (1 lb 2 oz/500 g) all-purpose (plain) flour, plus extra for dusting",
        "2½ cups (9 oz/250 g) fine whole wheat (wholemeal) flour",
        "2 teaspoons salt",
        "1 teaspoon sugar",
        "2 tablespoons olive oil, plus extra for oiling",
        "1 tablespoon active dry (fast-action) yeast",
        "2-2½ cups (18-20 fl oz/500-600 ml) warm water"
      ]
    },
    {
      "section": "For the filling",
      "ingredients": [
        "2 cups (3½ oz/100 g) firmly packed fresh za'atar leaves (or substitute with fresh oregano and/or marjoram and thyme leaves)",
        "8 scallions (spring onions), green and white parts finely chopped",
        "1 teaspoon salt",
        "½ cup (4 fl oz/120 ml) olive oil",
        "¼ teaspoon black pepper"
      ]
    }
  ],
  "instructions": [
    "Put the flours, salt, and sugar into a bowl and mix together.",
    "Make a well in the middle; add the oil, yeast, and half the water.",
    "Mix through with your fingers, adding more water and kneading until the dough comes together.",
    "If the mixture feels sticky, leave for 5 minutes then knead again. Repeat until you have a soft ball of dough.",
    "Alternatively, combine all the ingredients, but only half the water, in the bowl of a freestanding mixer fitted with the dough hook and mix on medium speed, adding water as necessary, until it comes together in a soft but robust ball.",
    "Rub with oil, cover the bowl with a damp dish towel, and set aside to rise for 1 hour.",
    "Meanwhile, prepare the stuffing by placing all the filling ingredients into a large bowl and tossing to combine. Set aside until ready to use.",
    "Once the dough has risen, divide into 10 equal-sized portions.",
    "Line a large tray with oiled plastic wrap (clingfilm).",
    "Place the dough on the tray. Let rest for 5-10 minutes.",
    "Take one portion of dough and, with your hands, flatten it into a rough circle.",
    "Take about a tenth of the filling and spread it evenly over the pastry.",
    "Starting at the top use both hands to fold the pastry into thirds, oiling each layer as you fold. You should now have a long rectangle.",
    "Take one of the short sides and fold into thirds again, this time horizontally, oiling each layer as you go. You should now have a square shape.",
    "Oil the pastry again and set aside on an oiled surface and cover with oiled plastic wrap.",
    "Repeat with remaining pastry.",
    "Set aside to rest for 15 minutes while you preheat the oven to 475°F/240°C/Gas Mark 9.",
    "Flatten it out with well oiled hands into a 8-inch/20-cm square, then place on a baking sheet. Repeat with the rest of the pastry.",
    "Bake for 7-12 minutes, or until a light golden color.",
    "Check the underside, if it has not browned, you may need to flip it and bake for 2 minutes to brown the bottom.",
    "Remove from the oven and transfer to a wire rack to cool.",
    "Serve warm with halloumi cheese or Labaneh (page 26), a side of fresh vegetables, and a cup of sweet mint tea (page 237)."
  ],
  "author": ""
}