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": "7fc6e4f54b1d4737a1aebde03602063f",
    "updated": "2025-04-25T14:27:45.026Z",
    "title": "Soft-baked pretzel bites",
    "subtitle": "",
    "description": "Strolling through New York City, you'll encounter a pretzel vendor on nearly every corner. It's a temptation that many find irresistible. These simple pretzel bites allow you to enjoy this classic treat at home. Serve them with Honey Mustard Sauce for a fun game day snack, or skip the salt and enjoy them dipped in Chocolate Syrup for a delightful combination of savory and sweet flavors.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(about 1½ cups) bread flour blend",
          "(about ¼ cup) garbanzo bean flour",
          "(about ¼ cup) tapioca starch",
          "xanthan gum",
          "quick-rising yeast",
          "salt",
          "(60 ml) sunflower oil",
          "flaxseed egg",
          "(120 ml) water, plus more for boiling",
          "(140 g) baking soda",
          "coarse sea salt, optional"
        ]
      }
    ],
    "instructions": [
      "In a medium bowl, mix the flours, starch, xanthan gum, yeast, and salt together.",
      "In a large bowl, combine the oil, flaxseed egg, and ½ cup (120 ml) of water using a mixer on medium speed for 30 seconds.",
      "Add the dry ingredients, mixing on low speed, then beat on medium-high speed for 2 minutes. The pretzel dough will be quite thick, allowing the pretzels to maintain their shape in the boiling water.",
      "Allow the dough to rise in the mixing bowl in a warm, humid environment for 20 minutes.",
      "Fill a large pot halfway with water and baking soda, and bring it to a boil. Ensure the water is at least 3 inches (7.5 cm) deep.",
      "Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.",
      "Take a piece of dough and gently shape it into a log, about ¾ inch (2 cm) thick. Cut 1¼-inch (3 cm) lengths from the log using a flat knife. Continue until all the pretzel bites are shaped.",
      "Ensure the water is boiling. Use a slotted spoon to carefully add 8 to 10 pretzels to the boiling water at a time. Boil the pretzels for 30 to 45 seconds. Remove them from the water with the slotted spoon and place them on the prepared baking sheet. Repeat until all pretzels have been boiled.",
      "If desired, sprinkle coarse salt over the pretzels. If there are any you won't eat within 24 hours, skip the salt topping.",
      "Bake for 21 to 23 minutes, or until the pretzels are a medium brown with a crusty appearance.",
      "Pretzels that won't be consumed within 2 days should be stored in an airtight container and can be frozen for up to 6 months. To enjoy, thaw at room temperature and warm them in the oven at 325°F (165°C) for 5 to 6 minutes, if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]