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": "Spiced Palestinian Holiday Cakes",
  "description": "Date-stuffed cakes are synonymous with the holidays in the Middle East for both Christians and Muslims. The Holiday Date and Nut Cakes on page 212 are widespread across the whole region, whereas these are typically Palestinian, made with a mixture of flour and semolina and spiced with anise and fennel seeds. This is my Teta Fatima's recipe.",
  "subtitle": "كعك عيد فلسطيني",
  "ingredients": [
    {
      "section": "For the pastry",
      "ingredients": [
        "1½ cups (9 oz/250 g) semolina",
        "2½ cups (9 oz/250 g) all-purpose (plain) flour",
        "4 oz/125g softened butter",
        "½ cup (4 fl oz/120 ml) vegetable oil",
        "1 tablespoon nigella seeds",
        "1 tablespoon ground aniseed",
        "1 tablespoon ground fennel seeds",
        "1 teaspoon baking powder",
        "¼ teaspoon salt",
        "1 teaspoon active dry (fast-action) yeast",
        "1 teaspoon granulated sugar",
        "1 cup (8 fl oz/250 ml) warm water"
      ]
    },
    {
      "section": "For the filling",
      "ingredients": [
        "1 lb 2 oz/500 g date paste (page 212)",
        "1 teaspoon ground cinnamon",
        "pinch each of grated nutmeg and ground cloves (optional)"
      ]
    }
  ],
  "instructions": [
    "Put the semolina, flour, butter, and oil into a large bowl and work with your hands until fully combined and the mixture resembles wet sand.",
    "Cover with plastic wrap (clingfilm) and leave for several hours or overnight.",
    "The next day, add the nigella seeds, aniseed, fennel seeds, baking powder, and salt to the semolina mixture and gently rub together with your hands.",
    "In a separate bowl, dissolve the yeast and sugar in ½ cup (4 fl oz/120 ml) of warm water then add to the semolina mixture.",
    "Knead gently, gradually adding remaining water as necessary, until you can take a clump of dough in your fingers and it holds together without crumbling.",
    "Cover with plastic wrap and leave to rest.",
    "Meanwhile, prepare the filling. Combine the dates and spices, knead slightly until evenly incorporated, then tear off pieces the size of a walnut and roll each into a rope about 4 inches/10 cm long.",
    "To make the date cakes, take a walnut-size piece of dough, keeping the rest of the dough covered to prevent it from drying out, and roll into a thin sausage shape.",
    "Using the tips of your fingers, gently press to flatten it.",
    "Take one of the date strings and place on top, cutting off as much as necessary from it to fit the dough.",
    "Enclose the dough around the date filling and roll it into a slightly longer sausage shape, about 6 inches/15 cm.",
    "Take one end and place it slightly overlapping the other to form a ring shape.",
    "With the end of a thin object (like a chopstick), press down to make two holes where the ends overlap to ensure they are firmly attached and won't come apart during baking.",
    "Preheat the oven to 400°F/200°C/Gas Mark 6 and line baking sheets with parchment.",
    "Place the cakes on the lined baking sheets and bake until a light golden brown, about 10-12 minutes.",
    "Cool for at least 15 minutes before transferring to a wire rack to cool, then transfer to an airtight container.",
    "They will keep for 2-3 weeks at room temperature or 3 months in the freezer."
  ],
  "author": null
}