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": "d8be12d46b864f2fa3cb6b9e3d99bc43",
    "updated": "2025-04-20T23:50:57.919Z",
    "title": "Naan",
    "subtitle": "Makes twelve 5- to 5½-inch pieces",
    "description": "Derived from the old Persian word for \"bread,\" naan is a soft, traditional bread from west, central, and South Asia. Typically baked in a tandoor (clay oven), this recipe offers a delicious gluten-free and dairy-free alternative. While it requires patience, the outcome is well worth the effort, especially when paired with a fried egg.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(600 g) warm water",
          "active dry yeast",
          "(14.4 g) coconut sugar",
          "(186 g) white rice flour, plus more for the work surface",
          "plus ½ cup plus 1 tablespoon (134 g) quinoa flour",
          "(38 g) chickpea flour",
          "plus 1 tablespoon (84 g) potato starch",
          "(134 g) arrowroot flour (also known as starch or powder)",
          "(26 g) psyllium powder",
          "(22 g) pumpkin seed protein powder",
          "salt",
          "homemade baking powder",
          "baking soda",
          "(60 g) coconut yogurt or canned coconut cream without guar gum, solid part only"
        ]
      }
    ],
    "instructions": [
      "In a small bowl, combine the warm water, yeast, and coconut sugar.",
      "Stir thoroughly and allow the mixture to rest until the yeast activates. This typically takes 20-25 minutes, but look for the mixture to at least double in volume with numerous bubbles.",
      "In a stand mixer fitted with the paddle attachment, combine the rice flour, quinoa flour, chickpea flour, potato starch, arrowroot flour, psyllium powder, pumpkin seed protein powder, salt, baking powder, and baking soda. Mix on low speed.",
      "Gradually add the activated yeast mixture to the dry ingredients.",
      "Add the yogurt and increase the mixer speed to high. Mix until all ingredients are fully incorporated. The dough may be quite sticky, which is expected.",
      "Heat a large cast-iron skillet over medium-high heat without adding any oil.",
      "Prepare a work surface by placing a silicone mat or a large sheet of parchment paper on it and dusting it with rice flour.",
      "Divide the dough into 12 equal portions using floured hands.",
      "To shape each naan, roll a portion of dough into a ball and lightly dust it with rice flour.  Then, flatten the ball on the floured surface into a circle or oval shape, about 5 to 5½ inches in diameter and ¼ inch thick.  Using your hands is more effective than a rolling pin due to the dough's delicate nature.",
      "Carefully transfer the flattened dough to the hot skillet using a large spatula or cake lifter. Cook for 1 to 1½ minutes per side, or until lightly browned and slightly toasted.",
      "Place the cooked naan on a wire rack to cool. Repeat the process for the remaining dough portions.",
      "Remove any burned rice flour from the skillet with a spatula between each naan to prevent scorching.",
      "Consider making a double or triple batch and freezing the cooked naan. They can be reheated directly from frozen in the oven or toaster."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]