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": "STUFFED GRAPE LEAVES",
  "description": "There's not a single Palestinian family that doesn't make this dish several times throughout the year. For our family, it has been present at every happy event in our lives, from holidays, graduations, weddings, birthdays, and everything in between. I also make it for family dinners when I have time.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the stuffing",
      "ingredients": [
        "1 lb 2 oz/500 g short or medium grain rice",
        "4 tablespoons olive oil or melted butter (or a combination of both)",
        "1 tablespoon Nine Spice Mix (page 24)",
        "1 tablespoon salt",
        "1 lb 2 oz/500 g ground (minced) lamb or beef",
        "1 teaspoon tomato paste (purée)"
      ]
    },
    {
      "section": "For the grape leaves",
      "ingredients": [
        "1 lb 2 oz/500 g vine leaves (see Note)",
        "3 tablespoons olive oil",
        "12 lamb cutlets, 6 beef short ribs, or 25 chicken wings, or any other flavorful cut of meat you prefer (optional)",
        "3 tomatoes, sliced into rounds",
        "4 cups (1% pints/1 liter) beef, lamb, or chicken broth (stock) or water",
        "2 tablespoons tomato paste (purée)",
        "1 tablespoon salt",
        "1 teaspoon Nine Spice Mix (page 24)",
        "1 tablespoon lemon juice, or to taste (only if using jarred vine leaves)"
      ]
    }
  ],
  "instructions": [
    "Prepare the stuffing by combining the rice, olive oil, Nine Spice Mix, tomato paste (purée), and salt in a large bowl.",
    "Add the meat and mix with your hands, until everything is well incorporated.",
    "Lay out as many of the leaves as will fit on a work surface. The vein side should be up and the stem end closer to you.",
    "Depending on the size of leaf, spoon about 1 tablespoon of the stuffing above the stem of each leaf. With your fingers, stretch the stuffing into a thin line with enough of the leaf showing on each side so you can fold over. Fold the sides over the stuffing then, from the bottom, roll the leaf away from you. Roll securely so it doesn't come apart but not so tightly the rice doesn't cook. Repeat with the rest of the leaves.",
    "If you are using meat, heat the oil in a large pot or Dutch oven (casserole) over medium heat until hot but not smoking.",
    "Add the meat and sear on all sides until browned. Remove the pot from the heat and place the tomato slices between the meat to fully cover the bottom of the pot. If you are not using meat, simply line the bottom with sliced tomatoes.",
    "Arrange the rolled leaves on top of the meat and the tomatoes, in either concentric circles or rows.",
    "In a separate bowl or pot, combine the broth (stock) or water with the tomato paste, salt, and Nine Spice Mix. If you are using meat to line the bottom of the pot, water alone will yield a fantastic flavor. If you are not using meat, use broth, as it will enhance the flavor. Pour over the grape leaves and top with an inverted plate slightly smaller than the diameter of the pot; this prevents the leaves from moving when they come to a boil. Bring to a boil, then reduce the heat to low and simmer for 2-2½ hours until cooked and almost no liquid remains.",
    "If you have used the jarred variety of leaves, add the lemon juice 5 minutes before removing from the heat.",
    "To serve, remove the lid and the plate from the pot. Place an inverted serving platter over the pot then flip the pot over and lift to reveal the vine leaves and browned meat."
  ],
  "author": ""
}