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": "Toasted Bulgur Bowl",
  "description": "Bulgur—parboiled cracked wheat—is best known as the primary ingredient in the Middle Eastern salad tabbouleh. I love its toasty flavor and chewy texture, and its quick-cooking properties are a boon. Here I fold chopped blanched greens and parsley into the bulgur, which gives it a tabbouleh-like appearance, and then I go bold with textures and flavors: tomatoes, cucumbers, chickpeas, and almonds, an assertive tahini drizzle, and a finish of torn mint leaves. It's a hearty, healthy vegan bowl, bright, crunchy, and juicy, and great for packed lunches on road trips and picnics. Quinoa is a fine substitute for the bulgur; just refer to the cooking method on page 210, as it can't be soaked as bulgur can.",
  "subtitle": "Chickpeas, Summer Vegetables, Tahini Drizzle",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1½ cups coarse bulgur",
        "Boiling water",
        "1 large bunch Swiss chard, spinach, or kale (about 12 ounces)",
        "1 cup coarsely chopped fresh parsley",
        "2 medium Kirby cucumbers",
        "1/4 cup well-stirred tahini",
        "3 tablespoons lemon juice",
        "1 teaspoon minced garlic",
        "1 teaspoon ground cumin",
        "½ teaspoon fine sea salt",
        "¼ cup water, plus more as needed",
        "2 cups halved cherry tomatoes or diced ripe tomatoes",
        "1/4 cups cooked chickpeas (one 15-ounce can, drained and rinsed)",
        "1/4 cup chopped roasted almonds",
        "Good-quality olive oil, for drizzling",
        "½ cup torn fresh mint leaves, for garnish",
        "Finishing salt, for garnish",
        "Lemon wedges, for serving"
      ]
    }
  ],
  "instructions": [
    "Spread out the bulgur in a wide skillet and place over medium heat.",
    "Toast, swirling the pan frequently, until fragrant and the bulgur has darkened a shade, 5 to 7 minutes.",
    "Tip into a heat-proof bowl and add enough boiling water to cover the bulgur by 2 inches.",
    "Cover with a lid, plate, or piece of plastic wrap and let stand for 10 to 20 minutes, until chewy-tender.",
    "Drain through a fine-mesh sieve, pressing on the grains with a spatula to extract excess liquid.",
    "Return to the bowl and allow to cool.",
    "Trim the tough stems of the chard, kale, or mature spinach and discard.",
    "Bring a saucepan of salted water to boil and prepare an ice-water bath.",
    "Add the greens and cook until wilted, 1 to 3 minutes.",
    "Transfer to the ice-water bath, then drain and squeeze out the excess water with your hands.",
    "Chop the greens finely, then stir into the bulgur along with the parsley.",
    "Halve the cucumbers lengthwise and scoop out the seeds with a spoon. Cut into ½-inch-thick wedges.",
    "Whisk together the tahini, lemon juice, garlic, cumin, salt, and the water. Add additional water by the tablespoon until a relatively thin, pourable consistency is reached.",
    "To serve, divide the bulgur among four bowls, then top with the cucumbers, tomatoes, chickpeas, and almonds.",
    "Drizzle about 2 tablespoons of tahini dressing over each bowl, followed by a light drizzle of olive oil, then garnish each bowl with the mint and a pinch of finishing salt.",
    "Serve with the lemon wedges."
  ],
  "author": ""
}