Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "972126e8ae304884944f21ff5c567335",
    "updated": "2025-05-17T21:35:05.431Z",
    "title": "Labaneh",
    "subtitle": "A tangy, salty, and smooth cheese",
    "description": "Labaneh is a tangy, salty, and smooth cheese that serves as a fundamental and versatile spread in Palestinian cuisine. Its uses are numerous—you can enjoy it spread on sandwiches topped with za'atar and olive oil, as a dip for fresh vegetables, or shaped into small balls and preserved in olive oil, where it will keep for months.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "plain yogurt (goat is the most traditional but any regular yogurt will do as long as it has no additives like cornstarch/cornflour).",
          "fine salt",
          "olive oil, to cover (optional)."
        ]
      }
    ],
    "instructions": [
      "Combine the yogurt and salt in a bowl, mixing thoroughly until well blended, then pour the mixture into a colander lined with cheesecloth or white muslin.",
      "Fold the cloth edges over the yogurt to cover it completely.",
      "Place a heavy weight, such as a plate or brick, on top to press the yogurt, and position the colander over a bowl to collect the liquid.",
      "Alternatively, transfer the yogurt into a muslin cloth, tie opposite corners together, and suspend it from a kitchen tap or wooden spoon over a large bowl or pot, similar to a bindle.",
      "Allow the yogurt to drain overnight.",
      "After it has thickened, gently scrape the labaneh from the cloth into a bowl.",
      "Taste and add more salt if desired.",
      "Stir well with a spoon to achieve a smooth texture.",
      "Store the labaneh in an airtight container in the refrigerator for up to 2 weeks, or up to 4 weeks if covered with a thin layer of olive oil."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The firmness of labaneh depends on how long it is drained; longer draining results in a firmer, drier texture. For spreading, a softer consistency is preferred, while for preserving in oil as balls, removing as much moisture as possible helps them hold their shape."
  }
]