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": "04ab864643d046018453d51833ca148f",
    "updated": "2025-05-17T18:45:12.396Z",
    "title": "Sweet Walnut or Cheese Turnovers",
    "subtitle": "قطايف",
    "description": "Atayif is a cherished treat during Ramadan for both Christians and Muslims. During this month, bakeries prepare the pastry exclusively, drawing long lines of eager buyers waiting to take home these special pancakes to fill. The pancakes are cooked on one side only and come in two sizes: large ones are typically stuffed with nuts or cheese, baked until golden, and soaked in sugar syrup. Smaller ones are filled with a creamy mixture, left partially open, then dipped in pistachios and drizzled with thick sugar syrup. The batter is straightforward to prepare, so feel free to make these delicious turnovers any time of the year.",
    "ingredients": [
      {
        "section": "For the batter",
        "ingredients": [
          "all-purpose (plain) flour",
          "water",
          "semolina",
          "sugar",
          "active dry (fast-action) yeast",
          "baking powder",
          "salt"
        ]
      },
      {
        "section": "For the walnut stuffing",
        "ingredients": [
          "lightly toasted walnuts, coarsely ground",
          "cinnamon"
        ]
      },
      {
        "section": "For the cheese stuffing",
        "ingredients": [
          "cheese, coarsely chopped or grated (if unavailable, substitute with equal portions of mozzarella and ricotta).",
          "mastic, ground into a powder (optional).",
          "rosewater or orange blossom water"
        ]
      },
      {
        "section": "For the mini atayif stuffing",
        "ingredients": [
          "ricotta",
          "heavy (double) cream",
          "rosewater or orange blossom water",
          "pistachios, coarsely ground, to garnish"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "softened butter, for brushing",
          "quantity flavored sugar syrup, cooled to room temperature, to serve"
        ]
      }
    ],
    "instructions": [
      "Combine all the batter ingredients in a blender or food processor and blend until smooth. The batter should have a loose consistency, similar to pouring cream.",
      "Pour the batter into a mixing jug or leave it in the blender if it has a pouring spout, and let it rest for about 30 minutes to activate the yeast.",
      "Prepare the filling of your choice. The quantities provided are for one type of stuffing only.",
      "For the walnut or cheese filling, mix the ingredients in a small bowl until well combined. For the mini atayif, mix all the ingredients except the pistachios, which will be used later as a garnish.",
      "Heat a large nonstick pan over medium heat until hot.",
      "Stir the batter again to ensure it is smooth, then pour it into the pan. For large atayif, use about 4-5 tablespoons of batter per pancake; for small ones, about 1 tablespoon. Fit as many circles as possible into the pan.",
      "Small bubbles will form around the edges of each pancake and then spread across the surface.",
      "When the entire surface is dotted with bubbles and no wet batter remains, the pancakes are ready—this should take about 2 minutes, depending on their size. The pancakes are cooked only on one side, so avoid flipping them.",
      "Transfer the cooked pancakes to a tray lined with a dish towel and cover with another towel to keep them from drying out as you cook the rest.",
      "To prepare large walnut or cheese atayif, preheat the oven to 400°F (200°C/Gas Mark 6) and line a baking sheet with parchment paper.",
      "Place about 1 tablespoon of filling on the bubbly side of each pancake, then fold it in half to create a half-moon shape.",
      "Seal the edges firmly by pressing them between your thumb and index finger, being careful not to overfill to avoid splitting during baking.",
      "Arrange the stuffed pancakes on the prepared baking sheet and brush both sides generously with softened butter.",
      "Bake for 10-15 minutes until the turnovers are crispy and golden, watching closely to prevent burning.",
      "Remove from the oven and immediately dip them into the cooled sugar syrup. Use a slotted spoon to lift them out and transfer to a serving plate.",
      "To make mini atayif, fold each small pancake into a half-moon, keeping the bubbly side inside, and pinch the edges halfway closed.",
      "Fill the remaining opening with ricotta cheese using a teaspoon, then dip the exposed filling into ground pistachios.",
      "Arrange the mini atayif on a serving platter and provide a bowl of cooled flavored sugar syrup for dipping. Drizzle syrup over each when serving on individual plates."
    ],
    "notes_ingredients": "",
    "notes_instructions": "If the pancakes do not develop bubbles while cooking, the batter might be too thick or the baking powder could be expired. Add water one tablespoon at a time to thin the batter to a pouring consistency and try again. If this does not work, prepare a new batter using fresh baking powder."
  }
]