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": "Ottoman Semolina Cookies",
  "description": "The first time I had these was on a family vacation in Turkey as a child. We all fell in love with them so the chef at the hotel gave my mother the recipe, and we have continued to make it ever since. At home, we call it \"Turkish hareeseh because it's very similar to the Palestinian hareeseh (semolina cake, recipe opposite) but with a different texture and flavor. Admittedly not Palestinian, you cannot deny the Ottoman influence on the cuisine of the entire Levant region, and since it has been enjoyed by my family for decades, it deserves its place amongst these recipes.",
  "subtitle": "هریسه ترکیه",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 oz/125 g butter, softened",
        "½ cup (2½ oz/60 g) confectioners' (icing) sugar",
        "1 egg",
        "2 cups (9 oz/250 g) all-purpose (plain) flour",
        "2 tablespoons finely ground almonds (or use cashews or hazelnuts)",
        "1 teaspoon baking powder",
        "1 teaspoon pure vanilla extract",
        "4 tablespoons finely ground pistachios",
        "½ quantity Flavored Sugar Syrup (page 35)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 350°F/180°C/Gas Mark 4 and line a baking sheet with parchment.",
    "Put the butter and confectioners' (icing) sugar into the bowl of a freestanding mixer fitted with the paddle attachment.",
    "Beat together on medium-low speed until evenly combined, about 1 minute.",
    "Add the egg and beat again until combined, then add the flour, ground almonds, baking powder, and vanilla and beat until the dough starts to come together, about 2 minutes.",
    "With your hands, remove the dough and gently knead into a ball.",
    "Divide the dough into 30 small balls the size of a walnut and place on the lined baking sheet, leaving some room between them.",
    "Flatten the top of each one slightly with your hand, then bake for 20-25 minutes, or until a light golden brown.",
    "Meanwhile, prepare the sugar syrup. The syrup will be used warm in this recipe, so there is no need to cool it down.",
    "Remove the cookies from the oven and, with a small ladle, pour warm syrup over each cookie a couple of times.",
    "Immediately sprinkle the ground pistachios over each cookie so they stick to them as the syrup cools down."
  ],
  "author": null
}