Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers ar (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 ar.
    - 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 : ar (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "dcc3bb2d0174404c841bc98913ff79de",
    "updated": "2025-04-23T11:06:38.536Z",
    "title": "Cinnamon Roll Bread Pudding",
    "subtitle": "KETO OPTION",
    "description": "This bread pudding offers a delicious, low-carb alternative to traditional recipes by omitting nut flours.  It's also suitable for those following a dairy-free diet.",
    "ingredients": [
      {
        "section": "bread",
        "ingredients": [
          "vanilla egg white protein powder or beef protein powder",
          "swerve confectioners'-style sweetener or equivalent amount of powdered stevia or erythritol",
          "egg whites",
          "cream of tartar",
          "vanilla extract",
          "ground cinnamon"
        ]
      },
      {
        "section": "pudding",
        "ingredients": [
          "unsweetened cashew milk or almond milk (or full-fat coconut milk if nut-free)",
          "heavy cream (or full-fat coconut milk dairy-free)",
          "eggs",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract",
          "ground cinnamon",
          "fine sea salt"
        ]
      },
      {
        "section": "glaze",
        "ingredients": [
          "unsalted butter (or coconut oil if dairy-free), softened",
          "strong-brewed cinnamon tea (or unsweetened cashew milk or hemp milk), warmed",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "ground cinnamon"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 350°F. Grease an 11x7 inch baking dish.",
      "Combine the protein powder and sweetener after sifting. In a separate, clean bowl, whisk the egg whites until frothy (the yolks can be reserved for ice cream).  Add the cream of tartar and continue whisking until stiff peaks form (the whites should remain in the bowl when inverted). Gently fold in the vanilla extract, followed by the protein powder mixture and cinnamon.",
      "Transfer the batter to the prepared baking dish. Bake for 40 minutes, or until golden brown. Allow to cool completely, ideally overnight in the refrigerator. Once cooled, dice the bread into 1-inch cubes and transfer to a large mixing bowl.",
      "For the pudding, preheat the oven to 350°F and grease an 11x7 inch baking dish.  Pour the cashew milk and cream over the bread cubes and set aside. In a separate bowl, whisk together the eggs, sweetener, vanilla, cinnamon, and salt.  Combine this mixture with the soaked bread cubes. Pour the combined mixture into the prepared baking dish and bake for 30-40 minutes, or until set. Let the pudding cool in the dish.",
      "To prepare the glaze, blend all ingredients until smooth. After the bread pudding cools, cut it into 12 portions and drizzle approximately 2 tablespoons of glaze over each. Note: The glaze may separate if it becomes too warm.  If this occurs, simply blend again until smooth.",
      "Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a preheated 350°F oven for 5 minutes, or until heated through."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Preparing the bread a day in advance can save time on the day you assemble the bread pudding."
  }
]