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": "7cc3da6934414800bb906d6a721970f8",
    "updated": "2025-04-26T00:57:27.890Z",
    "title": "Honey Wheat Bread",
    "subtitle": "This is a delicious and versatile bread recipe, perfect for regular baking.  Adding vital wheat gluten, often found in health food stores and some supermarkets, enhances the texture and gives the loaf a chewier consistency.  It's optional but recommended.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(41/2 tsp) dry yeast",
          "lukewarm water",
          "vegetable oil",
          "honey",
          "whole-wheat flour",
          "cornmeal",
          "vital wheat gluten (optional)",
          "white bread flour"
        ]
      }
    ],
    "instructions": [
      "Dissolve the yeast in 1/2 cup of lukewarm water.",
      "Once it becomes foamy, incorporate the remaining water, oil, and honey, stirring until well combined.",
      "In a separate bowl, whisk together the whole-wheat flour, cornmeal, and vital wheat gluten (if using).",
      "Gradually add the dry ingredients to the wet ingredients, mixing until just combined.",
      "Next, gradually add the white bread flour, 1/2 cup at a time, until a stiff dough forms.",
      "When the dough becomes difficult to manage in the bowl, transfer it to a lightly floured surface and knead for at least 10 minutes, incorporating small amounts of white bread flour as needed to prevent sticking, until the dough is smooth and elastic.",
      "Alternatively, use an electric mixer with a dough hook. Combine the liquid ingredients, whole-wheat flour, cornmeal, and vital wheat gluten (if using) in the mixer bowl. Mix for one minute.  Gradually add the white bread flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.  Turn the dough out onto a lightly floured surface and knead briefly to ensure a uniform texture.",
      "Lightly oil a bowl, place the dough inside, cover with plastic wrap, and let it rise in a warm location until doubled in size (approximately 1 hour).",
      "After the first rise, gently punch down the dough, remove it from the bowl, knead it briefly, and return it to the bowl for a second rise (approximately 45 minutes).",
      "Once the second rise is complete, turn the dough out onto a floured surface.",
      "Divide the dough into two equal pieces.",
      "Using your fingertips or the heel of your hand, flatten one piece of dough into a large circle.",
      "Starting at the top, fold the circle in quarters towards you, sealing each fold to form a cylindrical shape.",
      "Fold the ends of the cylinder towards the center, sealing the seams to create a loaf.",
      "Place the loaf, seam-down, into a lightly greased 41/2\" x 9\" loaf pan. Repeat with the second piece of dough.",
      "Loosely cover the loaf pans with plastic wrap (lightly dusting the loaves with flour to prevent sticking) and allow them to rise in a warm place for the third time.",
      "Preheat oven to 450 degrees F.",
      "When the loaves have doubled in size (about 30 minutes), score the top of each loaf diagonally three times with a sharp knife.",
      "Place the loaves on the bottom rack of the preheated oven.",
      "Bake for 10 minutes at 450 degrees F, then reduce the oven temperature to 350 degrees F and continue baking for 25 to 30 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.  A toothpick inserted into the center should come out clean."
    ],
    "notes_ingredients": "Vital wheat gluten is optional.",
    "notes_instructions": null
  }
]