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": "ddcbdd7594314647a40fb18d72a5dceb",
    "updated": "2025-05-17T11:41:00.149Z",
    "title": "Marak Samak",
    "subtitle": "Sur-Style Peppery Fish Steak Tomato Curry",
    "description": "Originating from the historic ship-building town of Sur, this flavorful peppery tomato and tuna marak recipe is shared by Sulaf Al Rasbi, the town's first professional female chef. It pairs beautifully with Sur's unique Muradef fennel bread or steamed basmati rice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ghee",
          "red onions, minced",
          "garlic, mashed into a paste",
          "tomato paste",
          "plum tomatoes, cored and minced",
          "green bell pepper, seeded and roughly chopped",
          "serrano chile, halved lengthwise, seeded with stem attached",
          "kosher salt",
          "ground cumin",
          "ground black pepper",
          "ground cinnamon",
          "cayenne",
          "tuna or swordfish steaks, skin and bones removed, cut into 3.8- to 5 cm pieces",
          "lime, halved"
        ]
      }
    ],
    "instructions": [
      "Heat the ghee in a medium pot or saucepan over medium heat.",
      "Cook the onions until they become slightly caramelized, about 15 minutes.",
      "Add the garlic paste and sauté for a few minutes, then incorporate the tomato paste, tomatoes, bell pepper, and chile.",
      "Cook for 15 minutes, then add the salt, cumin, black pepper, cinnamon, and cayenne.",
      "Stir and continue cooking for another minute or two.",
      "Pour in 1 cup of water and bring the mixture to a simmer.",
      "Add the fish pieces and gently stir to combine, taking care not to break them.",
      "Simmer uncovered until the fish is fully cooked, approximately 10 minutes.",
      "Squeeze half a lime (or the whole lime if it lacks juice) into the pot, stir gently, and remove from heat.",
      "Cover the pot and let the stew rest for 5 minutes before serving.",
      "Serve alongside basmati rice or flatbread such as Muradef."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]