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

    [
  {
    "recipeCode": "5700f8c2558649b9b8218cfe58d17a3b",
    "updated": "2025-05-17T14:20:17.330Z",
    "title": "Labneh",
    "subtitle": null,
    "description": "Labneh is a creamy, tangy strained yogurt that holds a cherished place in Middle Eastern cuisine. Beyond being a simple breakfast item, it frequently appears on mezze platters and serves as a versatile base for dips and spreads. The process of making labneh is straightforward, relying on time and patience to transform plain yogurt into a smooth, spreadable delight.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "full-fat plain greek yogurt",
          "salt",
          "olive oil, for drizzling",
          "za'atar spice blend, for garnish (optional).",
          "fresh herbs (such as mint or dill), for garnish (optional).",
          "piece of cheesecloth or clean kitchen towel"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the Greek yogurt with the salt until thoroughly mixed.",
      "Spread out your cheesecloth or kitchen towel and place the yogurt mixture in the center.",
      "Gather the edges of the cloth to wrap the yogurt, twisting the top to create a bundle. Secure it with a rubber band or piece of string.",
      "Set the wrapped yogurt in a colander positioned over a bowl to collect the draining whey.",
      "Let the yogurt strain in the refrigerator for 24 to 48 hours. The longer it strains, the thicker the labneh will become.",
      "When the labneh reaches your preferred consistency, gently remove it from the cloth and transfer it to a serving bowl.",
      "Drizzle with olive oil and sprinkle za'atar and fresh herbs on top, if desired.",
      "Serve with warm pita bread, fresh vegetables, or use as a base for dips and sauces."
    ],
    "notes_ingredients": "Lactose Intolerance: Replace the Greek yogurt with a lactose-free version. Ensure the substitute is thick enough to strain properly and achieve the desired labneh texture.\nVegan: Choose a high-quality coconut or almond-based yogurt alternative. Note that the texture may differ and additional straining time might be necessary to reach the consistency of traditional labneh.\nLow-Fat Diet: Use low-fat or non-fat Greek yogurt. Although the labneh will be less creamy, it will still maintain its characteristic tang and can be seasoned to enhance taste.",
    "notes_instructions": "Make sure all utensils and the cloth used for straining are thoroughly clean to avoid bacterial contamination.\nAvoid excessive stirring after adding salt to prevent the yogurt from becoming too watery.\nThe whey collected during straining can be used in baking or as a substitute for water in bread recipes to add nutrition.\nStore labneh in an airtight container in the refrigerator for up to one week.\nAllow labneh to reach room temperature before serving to enjoy its full flavor and creamy texture."
  }
]