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": "e4138bc1f07c49c5918053fcdc84f764",
    "updated": "2025-04-25T20:43:27.604Z",
    "title": "Paleo Pionono with Dulce de Leche",
    "subtitle": "PALEO VEGETARIAN",
    "description": "This paleo version of the classic Peruvian pionono, a type of jelly roll, offers a delicious alternative to the traditional recipe.  It features a thin, delicate cake made with almond and coconut flours, filled with a rich dulce de leche.  While traditional piononos use cow's milk and gluten, this recipe omits those ingredients without sacrificing flavor. My family enjoyed this version immensely, even my initially skeptical father!  It's a delightful treat perfect for sharing.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "organic extra virgin coconut oil, for the pan",
          "(50 g) superfine blanched almond flour (such as bob's red mill brand)",
          "(13 g) coconut flour (such as let's do organic brand)",
          "(13 g) tapioca flour",
          "(25 g) arrowroot flour (also known as starch or powder), plus more as needed",
          "salt",
          "(200 g) egg whites (measured from about 6 eggs; use the exact weight)",
          "cream of tartar",
          "(45 g) plus 6 tablespoons (90 g) maple sugar (such as coombs family farms brand)",
          "(95 g) egg yolks (measured from about 7 eggs; use the exact weight)",
          "coconut extract (or your favorite: vanilla, coffee, almond; i like flavorganics brand)",
          "aip dulce de leche",
          "whipped coconut cream (optional)",
          "mixed fresh berries, for serving"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F. Brush a 10 x 15-inch jelly roll pan with coconut oil. Line the pan completely with parchment paper, ensuring the entire surface, including the edges, is covered. Brush the parchment paper with coconut oil.",
      "In a medium bowl, whisk together the almond flour, coconut flour, tapioca flour, arrowroot flour, and salt. Sift the dry ingredients twice.",
      "Using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar. Start on low speed and gradually increase to high speed until stiff peaks form, approximately 1½ minutes. Reduce the speed to low, add 3 tablespoons of maple sugar, and beat until the sugar dissolves, about 1 minute. Carefully transfer the meringue to a separate medium bowl using a spatula.",
      "In the same mixer bowl, combine the egg yolks and the remaining 6 tablespoons of maple sugar. Beat on low speed, gradually increasing to high speed, until the mixture becomes foamy and light in color, approximately 2 minutes. Add the coconut extract and beat for about 30 seconds to incorporate.",
      "Remove the bowl from the mixer. Sift the dry ingredients into the egg yolk mixture in three additions, gently folding with a spatula after each addition. Carefully fold in the meringue, being mindful not to deflate the egg whites.",
      "Pour the batter into the prepared pan and spread evenly with a spatula.",
      "Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.",
      "While the cake bakes, lay a clean, smooth, untextured cotton kitchen towel on a flat surface. Dust the towel evenly with a thin layer of arrowroot flour using a fine-mesh strainer.",
      "Immediately upon removing the pionono from the oven, carefully invert it onto the prepared kitchen towel. Starting from a short end, roll the cake and towel together. Allow the rolled cake to cool completely at room temperature.",
      "Once cooled, gently unroll the pionono and spread the dulce de leche evenly over the surface.",
      "Reroll the pionono without the towel. Serve immediately or refrigerate until ready to serve.",
      "Slice the pionono to reveal the beautiful spiral layers.  Garnish with whipped coconut cream (optional) and fresh berries before serving."
    ],
    "notes_ingredients": "Using a kitchen scale for accurate ingredient measurements is crucial, especially for this recipe.\nTo prepare whipped coconut cream, refrigerate a can of full-fat coconut cream. Once chilled, scoop out the solid portion and whip it in a mixer until smooth and slightly airy. Avoid overbeating, as it can curdle. Sweeten with pure maple syrup or your preferred sweetener, if desired (optional).",
    "notes_instructions": null
  }
]