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": "67ff337a15c944aba0a2661ead2ef310",
    "updated": "2025-05-19T02:29:03.223Z",
    "title": "Gua Bao Buns with Braised Pork Belly",
    "subtitle": "滷肉刈包",
    "description": "",
    "ingredients": [
      {
        "section": "Braised pork belly",
        "ingredients": [
          "pork belly, rind included",
          "fresh ginger root",
          "sugar",
          "garlic",
          "shallots",
          "soy sauce",
          "shaoxing wine",
          "coriander (cilantro) (stalks only).",
          "black pepper"
        ]
      },
      {
        "section": "Classic pastry",
        "ingredients": [
          "strong white bread flour, sifted, plus extra for dusting",
          "instant dried yeast",
          "sugar",
          "bicarbonate of soda (baking soda) (optional).",
          "heaped tsp salt",
          "vegetable oil",
          "water"
        ]
      },
      {
        "section": "Garnish",
        "ingredients": [
          "roasted and salted peanuts",
          "cucumber",
          "coriander (cilantro) (leaves only)."
        ]
      }
    ],
    "instructions": [
      "Braised pork belly",
      "Chop the shallots.",
      "Wash the ginger and slice it into strips, keeping the skin on.",
      "Break the garlic into cloves, place on a cutting board, and crush with the flat part of a knife.",
      "Pick the leaves off the coriander and reserve them for garnish. Keep the stalks.",
      "Cut the pork belly into slices approximately 8 cm (3½ in) long and 1.8 cm (¾ in) thick.",
      "Pour the sugar into a casserole dish (Dutch oven) and caramelize it.",
      "Deglaze the pan with the soy sauce and Shaoxing wine.",
      "Add the shallots, garlic, ginger, and pork. Stir, cover with water, and bring to a boil.",
      "Remove any scum from the surface, then season generously with black pepper and add the coriander stalks.",
      "Reduce the heat and simmer for 2 hours and 30 minutes.",
      "Classic pastry",
      "Preheat the oven to its lowest setting.",
      "Mix all the pastry ingredients, except the oil and water, together in a large bowl.",
      "Make a well in the center, pour in the oil, then add the water and mix by hand.",
      "When the dough begins to come together, turn it onto a work surface and knead until smooth; this should take about 5 minutes. The dough should not stick to your hands.",
      "Shape the dough into a ball, cover with a clean dish towel, and leave to rise for 1 hour in the switched-off oven or a warm place. The dough should double in size.",
      "Cut out 24 rectangles of baking parchment measuring 12 x 7 cm (4½ x 2¾ in).",
      "Gua bao buns",
      "Weigh the dough and divide it into 12 balls.",
      "Dust the work surface with flour and roll each ball into an oval approximately 10 cm (4 in) wide and 14 cm (5½ in) long.",
      "Fold each oval in half, sliding a rectangle of baking parchment into the middle, then place on another rectangle of baking parchment.",
      "Arrange the buns in the steamer baskets, spaced apart, cover with a dish towel, and leave to rise for 1 hour.",
      "Bring some water to a boil in a saucepan.",
      "Reduce the heat slightly, add the steamer baskets, and cook for 12 minutes.",
      "Garnish",
      "While the dough is rising, pour half the juice from the meat into a saucepan and reduce it by half to make a syrupy sauce.",
      "Roughly chop the peanuts and finely slice the cucumber.",
      "While the gua bao buns are cooking, reheat the meat over low heat.",
      "When the buns are cooked, open them up and garnish with 1 slice of meat and some cucumber slivers.",
      "Spoon over a little of the reduced sauce and add some coriander leaves and the peanuts.",
      "Optionally, add sriracha sauce or chili oil for extra spice."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Prepare the meat and buns up to 3 days in advance. To reheat the buns, steam for 5 minutes."
  }
]