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": "1c3206c132594d53ae086e53f09b6307",
    "updated": "2025-05-17T19:15:23.871Z",
    "title": "Chickpeas and Lamb on Toasted Pita with Tahini Sauce",
    "subtitle": "فتة\nحمص",
    "description": "A beloved Palestinian brunch classic, this dish transforms simple ingredients like chickpeas and tahini into a flavorful experience. Toasted pita bread serves as the base, layered with warm chickpeas, creamy tahini sauce, tender fried lamb or beef cubes, and crunchy pine nuts. For a vegetarian option, simply omit the meat and top with pine nuts alone.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          ", thin lebanese pita breads (about 250 g).",
          "x 400 g cans chickpeas",
          "ground cumin"
        ]
      },
      {
        "section": "For the yoghurt and tahini sauce",
        "ingredients": [
          "tahini",
          "clove garlic, crushed",
          "salt",
          "yogurt",
          "freshly squeezed lemon juice"
        ]
      },
      {
        "section": "For the lemon dressing",
        "ingredients": [
          "clove garlic, finely diced",
          "green chilli, finely diced",
          "freshly squeezed lemon juice",
          "olive oil"
        ]
      },
      {
        "section": "For the meat",
        "ingredients": [
          "butter or ghee",
          "quantity toasted pine nuts .",
          "lamb leg meat or beef sirloin/fillet, cut into 1 cm cubes",
          "nine spice mix ."
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "finely chopped flat-leaf parsley, red chilli flakes or pomegranate seeds (optional)."
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F/180°C/Gas Mark 4.",
      "Cut the pita breads into 3/4-inch/2-cm squares and arrange them on a baking sheet.",
      "Bake for about 15 minutes, until the squares are dry, crisp, and beginning to brown, stirring occasionally with a wooden spoon. You can prepare these a couple of days ahead if desired.",
      "In a large bowl, combine the tahini, crushed garlic, salt, yogurt, and lemon juice; stir until well mixed, forming a thick and sticky sauce.",
      "Gradually add about 2-3/4 cups of the chickpea canning liquid to the tahini mixture, adjusting until it reaches a consistency similar to maple syrup—thick but pourable.",
      "Whisk together the garlic, green chilli, lemon juice, and olive oil in a small bowl to make the lemon dressing; set aside.",
      "Begin preparing the meat.",
      "Toast the pine nuts in a large skillet over medium heat.",
      "Remove the pine nuts and set them aside, keeping the oil in the pan.",
      "Add the butter or ghee to the pan, and when hot, add the meat cubes. Sprinkle with the Nine Spice Mix and cook over medium-high heat, stirring occasionally, for about 10 minutes until the meat is browned and all released liquid has evaporated.",
      "While the meat cooks, place the chickpeas and cumin in a pan, cover with water, bring to a boil, then simmer gently and keep warm until the meat is ready.",
      "To assemble, spread the toasted pita squares evenly in a large, deep serving dish and drizzle half of the lemon dressing over them.",
      "Reserve about 2 tablespoons of chickpeas for garnish. Using a ladle, pour the remaining hot chickpeas with some broth over the bread. Add just enough liquid, about 1/2 cup (4 fl oz/120 ml), to moisten the bread without making it soggy.",
      "Pour the tahini and yogurt sauce over the chickpeas.",
      "Top with the cooked meat and toasted pine nuts. Garnish with the reserved chickpeas, parsley, and optional red chilli flakes or pomegranate seeds.",
      "Drizzle the remaining lemon dressing on top and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]