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": "fd20b65fce7a4b03841fcb5d8afa99a0",
    "updated": "2025-05-06T11:46:43.339Z",
    "title": "Pumpkin French Toast",
    "subtitle": null,
    "description": "In the crisp days of autumn, pumpkin flavors are perfect any time of day. This recipe wonderfully combines pureed pumpkin with warm spices like cinnamon, ginger, and cloves to create a delicious and comforting breakfast.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pureed pumpkin (canned is just fine).",
          "almond milk (or your favorite nondairy milk).",
          "cornstarch",
          "cinnamon",
          "ground ginger",
          "ground cloves",
          "pure vanilla extract",
          "sourdough sliced in (25.4 mm)-thick pieces",
          "cooking oil or cooking spray for the pan"
        ]
      }
    ],
    "instructions": [
      "Combine the pumpkin, almond milk, cornstarch, spices, and vanilla extract in a bowl and whisk until smooth.",
      "Arrange the sourdough slices in a single layer on a rimmed baking sheet.",
      "Pour the pumpkin mixture over the bread slices, flipping them to ensure both sides are well coated.",
      "Allow the slices to soak for 10 minutes, then flip and let soak for an additional 10 minutes.",
      "Heat a large nonstick or cast iron skillet over medium heat.",
      "Lightly grease the skillet with cooking oil or spray.",
      "Cook half of the soaked bread slices for 5 to 7 minutes on one side, then about 3 minutes on the other until golden brown with some darker areas.",
      "Keep the cooked slices warm on a plate covered with foil while cooking the remaining batch.",
      "If not serving immediately, cover the toast and keep it in a 200°F oven for up to an hour.",
      "Serve warm with maple syrup and margarine or your preferred toppings."
    ],
    "notes_ingredients": "This French toast works best with stale bread because it absorbs the custard mixture without falling apart. Fresh bread tends to become mushy and may disintegrate. Bread that is three days old is ideal, whereas five-day-old bread may be too dry and is better used as breadcrumbs. If you only have fresh bread, cut it into slices and bake at 300°F for about 10 minutes until slightly firm but not browned before proceeding with the recipe.",
    "notes_instructions": null
  }
]