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": "Jerusalem Sesame Bagels",
  "description": "It may be a myth, or it may be fact, but all Palestinians agree that the oblong sesame bagels made in Jerusalem taste better than those made anywhere else in the country. We even call them 'Jerusalem' bagels. Perhaps it's the old traditional wood-fired ovens, or the aura of Old City where they are baked, or their ubiquitous presence in the daily life of Jerusalemites. The men push their ka'ak-laden wooden carts through the streets shouting \"kaaaaaaaaaaaaak\" and everyone, from schoolchildren to workers to store owners-even tourists-gathers round for these delicious and filling breads. No, this recipe will not taste the same as the ones sold on the streets, but they are a delicious and fantastic placeholder until one finally visits the Old City.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the pastry",
      "ingredients": [
        "4½ cups (1 lb 2 oz/500 g) all-purpose (plain) or white bread flour",
        "2 tablespoons sugar",
        "2 teaspoons salt",
        "1½ cups (12 fl oz/350 ml) whole (full-fat) milk, warm",
        "1 tablespoon active dry (fast-action) yeast",
        "1 teaspoon baking powder",
        "olive oil"
      ]
    },
    {
      "section": "For the sesame coating",
      "ingredients": [
        "1 cup (5 oz/150 g) hulled sesame seeds",
        "1-2 tablespoons grape molasses (see Note, page 70)"
      ]
    }
  ],
  "instructions": [
    "Put all the dough ingredients except the olive oil into the bowl of a freestanding mixer fitted with the dough hook. Mix on medium speed until the dough comes together in a soft and pliable ball.",
    "Alternatively, mix in a large bowl and knead by hand until smooth and pliable.",
    "If the mixture appears too stiff, add a little milk and continue to knead. You are looking for a soft, elastic but robust dough.",
    "Rub with oil, cover the bowl with a damp dish towel or plastic wrap (clingfilm), and set aside to rise until doubled in size, about 1 hour.",
    "Meanwhile, prepare the sesame coating. In a large shallow bowl, combine the sesame seeds and grape molasses with 1 tablespoon of water. Mix, adding more as neccessary, until you have a wet mixture that is neither too sticky and thick that it clumps up, nor too thin. You just want to be able to coat the dough in the seeds and have them stick.",
    "Once the dough has risen, gently punch down to release the air bubbles.",
    "Divide into 6 equal-sized portions and place on a lightly floured work surface.",
    "Roll and stretch each piece into a log about 8-12 inches/20-30 cm long, then attach the ends together to form a circle.",
    "Set aside to rest for 15 minutes.",
    "Preheat the oven to 450°F/230°C/Gas Mark 8.",
    "Take each dough ring, dip it in the sesame mixture, and gently roll and stretch the ring until you have a long oval shape, similar to a stretched out \"0\".",
    "Repeat with each ring, then set aside on a baking sheet to rest a final time, about 10 minutes.",
    "Place the baking sheet or sheets into the oven and bake for 15-20 minutes, or until a deep golden color and cooked through.",
    "Set aside on a wire rack to cool.",
    "Serve warm with za'atar (page 244), or white cheese and vegetables, and sweet tea (page 236-237).",
    "Freeze leftovers for up to 1 month and reheat in the oven before serving."
  ],
  "author": null
}