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": "Gazan Fatteh",
  "description": "This particular take on fatteh is uniquely Palestinian, from Gaza to be exact, in which the yogurt sauce is completely replaced with a chilli, garlic, and lemon sauce. I learned of it from my mother's old neighbour, Oula, a native of Gaza who also taught me how to make Gazan Tomato Salsa (page 113).",
  "subtitle": "فته غزاويه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 large, thin Lebanese pita breads (about 9 oz/250 g)",
        "2 tablespoons olive oil",
        "1 lb 2 oz/500 g rice, soaked for 15 minutes and drained",
        "1 quantity Toasted Pine Nuts (page 31)"
      ]
    },
    {
      "section": "For the broth (stock)",
      "ingredients": [
        "4 tablespoons olive oil (optional)",
        "4½ lb/2 kg bone-in meat pieces such as lamb shanks, cross-cut veal shanks, lamb leg or shoulder steaks, or 1 whole chicken",
        "3 mastic pieces, crushed with a pinch of salt (optional)",
        "2 bay leaves",
        "2 tablespoons salt",
        "1 tablespoon Nine Spice Mix (page 24)",
        "1 onion",
        "1 carrot"
      ]
    },
    {
      "section": "For the chilli garlic sauce",
      "ingredients": [
        "4-6 large cloves garlic",
        "2-4 green chillies or jalapeño peppers (membrane and seeds removed for less heat)",
        "½ cup (4 fl oz/120 ml) freshly squeezed lemon juice",
        "salt"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F/180°C/Gas Mark 4.",
    "Bake the pita squares in the oven until crisp and starting to brown, about 15 minutes.",
    "Remove and set aside. (This can be done a couple of days in advance.)",
    "To prepare the broth (stock), heat the oil in a large stockpot over medium-high heat until hot, then add the meat and sear until nicely browned, about 6-8 minutes on each side.",
    "If using a whole chicken, skip the searing step.",
    "Add 8 cups (3½ pints/2 liters) water and bring to a boil, skimming away the scum that rises to the surface.",
    "Add the crushed mastic, bay leaves, salt, Nine Spice Mix, onion, and carrot.",
    "Reduce the heat, and simmer, covered, for 1-2 hours, depending on meat cut, until tender (30-50 minutes in a pressure cooker).",
    "Meanwhile, place the garlic and chillies in a mini food processor and process until finely chopped.",
    "Transfer to a bowl, sprinkle with salt, and pour in the lemon juice.",
    "Stir to combine then set sauce aside.",
    "Once the broth is done, remove the meat and set aside, topped with 1/4 cup of the broth and covered with aluminum foil to keep warm.",
    "Strain the remaining broth, discarding the onion and bay leaves, and set aside.",
    "For the rice, heat 2 tablespoons olive oil in a Dutch oven (casserole) over medium-high heat.",
    "Add the rice and toss for 1-2 minutes to coat evenly.",
    "Pour in 2½ cups (1 pint/600 ml) of the broth and bring to a boil.",
    "Reduce to a simmer, cover, and cook until done, about 20 minutes.",
    "Remove from the heat and allow to sit for 10-15 minutes before serving.",
    "To assemble the dish, arrange the toasted bread in a large deep serving platter.",
    "Drizzle about 3 tablespoons of the chilli garlic sauce over the bread.",
    "Measure 7 fl oz/200 ml of the strained broth and spoon over the toasted bread.",
    "Fluff up the cooked rice with a fork and spoon it over the toasted bread.",
    "Top with the cooked meat, (if using a whole chicken, allow to cool slightly then remove whole pieces of meat from the breast and thighs, discarding the bones, skin, and wings).",
    "Spoon another 3 tablespoons of the chilli garlic sauce on top and sprinkle with the toasted pine nuts.",
    "Serve immediately with the remaining chilli garlic sauce and broth on the side for people to spoon more over their plates."
  ],
  "author": null
}