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": "Lamb-Stuffed Vegetables in Lemon Garlic Sauce",
  "description": "This dish, which translates from the Arabic as \"the king of stuffed vegetables\", was so named because the vegetables were stuffed exclusively with meat, unlike their counterparts, which are stuffed with a mixture of meat and rice. Popular across the Levant, this dish normally calls for small white zucchini (courgettes) or kusa to be stuffed with a meat and onion mixture, shallow-fried, then cooked in either a tomato or yogurt sauce. The recipe here is typically Palestinian, cooking the zucchini in a lemon and garlic flavored broth.",
  "subtitle": "شيخ المحشي",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "about 20 (3½ lb/1.5 kg) medium-small Italian white zucchini (courgettes)",
        "1 quantity Lamb with Onion and Spices (page 30)",
        "1 quantity Toasted Pine Nuts (page 31)",
        "vegetable oil, for frying"
      ]
    },
    {
      "section": "For the sauce",
      "ingredients": [
        "2 tablespoons olive oil",
        "8-10 cloves garlic, finely chopped",
        "2 cups (18 fl oz/500 ml) chicken, lamb, or beef broth (stock)",
        "1/4 teaspoon Nine Spice Mix (optional, page 24)",
        "1 teaspoon cornstarch (cornflour)",
        "2-4 tablespoons lemon juice",
        "salt"
      ]
    },
    {
      "section": "To serve",
      "ingredients": [
        "Vermicelli Rice (page 32)",
        "Plain yogurt"
      ]
    }
  ],
  "instructions": [
    "Core the zucchini (courgettes) as on page 184 but a little thicker than normal, roughly 1/4 inch/5 mm all the way around.",
    "Mix together with the Lamb with Onion and Spices and toasted pine nuts and use this mixture to stuff the zucchini.",
    "Pour enough vegetable oil into a large skillet (frying pan) to reach about 3/4 inch/2 cm up the sides. When the oil is hot, place the stuffed zucchini into the pan, taking care because the oil may splutter. Fry for 4-6 minutes, turning over once halfway through until a nice golden brown on both sides. Remove from the oil and drain on paper towels. Continue, until all the zucchini are fried.",
    "Alternatively, preheat the broiler (grill). Brush the zucchini with olive oil all around and broil (grill) for 10-15 minutes. turning once halfway through, until browned all over.",
    "Preheat the oven to 400°F/200°C/Gas Mark 6 while you prepare the sauce.",
    "Heat the olive oil in a pot and add about 1-2 teaspoons of the chopped garlic. Cook until fragrant but not colored, about 2 minutes. Pour in the broth (stock) and, if you have used store-bought broth, season with salt and Nine Spice Mix. Bring to a boil.",
    "Put the cornstarch (cornflour) into a small bowl and add 2-3 tablespoons of the broth to it. Mix well and return the mixture back to the broth. Mix well and simmer for another minute. Add the lemon juice and remove from the heat.",
    "Arrange the fried zucchini in a round or rectangular ovenproof dish that is large enough to fit them in a single layer. Pour the broth over the zucchini, sprinkle with the remaining garlic and drizzle with olive oil. Bake in the oven for about 15 minutes, or until the broth is bubbling and the garlic a golden brown. Remove from the oven and serve with vermicelli rice and yogurt."
  ],
  "author": ""
}