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": "7badf0b322664dedab722fa3da41be6a",
    "updated": "2025-05-08T10:46:41.271Z",
    "title": "Charmy's After-Battle Dessert",
    "subtitle": null,
    "description": "In this anime, Charmy is frequently seen making, eating, or thinking about food. Her \"after-battle dessert\" is so named because she offers it as a reward to the winner of duels. In this episode, she presents it to Yuno, who melts her heart with his kind words. To recreate this dessert, I developed large vanilla-milk cupcakes topped with a homemade strawberry buttercream frosting.",
    "ingredients": [
      {
        "section": "SOFT VANILLA-MILK CUPCAKES",
        "ingredients": [
          "all-purpose flour",
          "milk powder",
          "baking powder",
          "salt",
          "unsalted butter",
          "granulated sugar",
          "eggs, at room temperature",
          "vanilla extract",
          "whole milk"
        ]
      },
      {
        "section": "STRAWBERRY BUTTERCREAM FROSTING",
        "ingredients": [
          "unsalted butter, at room temperature",
          "freeze-dried strawberries, ground into powder",
          "salt",
          "vanilla extract",
          "confectioners' sugar",
          "heavy whipping cream",
          "zest of 1 organic lemon",
          "fresh lemon juice"
        ]
      },
      {
        "section": "ICING GLAZE",
        "ingredients": [
          "milk",
          "confectioners' sugar",
          "salt"
        ]
      },
      {
        "section": "FOR ASSEMBLY",
        "ingredients": [
          "strawberries, trimmed and left whole",
          "rosemary",
          "vanilla wafer cookies"
        ]
      }
    ],
    "instructions": [
      "1 To prepare the soft vanilla-milk cupcakes: Preheat the oven to 350°F (175°C; gas mark 4). Line the muffin cups with cupcake liners and set aside.",
      "2 In a medium bowl, sift together the flour, milk powder, baking powder, and salt.",
      "3 In a separate medium bowl, whisk the ½ cup (115 g) butter and granulated sugar until pale yellow and creamy. Add the eggs, 1 teaspoon vanilla extract, and ½ cup (120 ml) whole milk, mixing to combine.",
      "4 Gradually add the dry ingredients to the wet mixture and stir until the batter is smooth with no lumps, scraping down the bowl sides as necessary. Evenly divide the batter among the prepared muffin cups.",
      "5 Bake for 22 to 25 minutes, or until lightly browned, tops are puffed, and a toothpick inserted into the center comes out clean. When warm to the touch, remove the cupcakes, still in their liners, from the pan and transfer to a rack to cool completely.",
      "6 To make the strawberry buttercream frosting: Place the ½ cup (115 g) butter in a medium bowl and soften it using a spatula. Add the freeze-dried strawberry powder, salt, 1 teaspoon vanilla extract, and 1/4 cups (150 g) confectioners' sugar. Using a hand mixer with a whisk attachment, beat on medium speed until combined, about 2 minutes. Add the heavy cream and whip on medium speed until fluffy and stiff peaks form, about 4 to 5 minutes. Mix in the lemon zest and juice for another minute. Transfer the buttercream into a piping bag fitted with a ½-inch (12 mm) round tip or cut a similar-sized hole at the tip.",
      "7 To prepare the icing glaze: In a small bowl, stir together the 2 tablespoons milk, ¼ cup (30 g) confectioners' sugar, and a pinch of salt until the mixture becomes syrupy.",
      "8 To assemble: Working with one cooled cupcake at a time, still in its liner, pipe the strawberry buttercream around the cupcake's top edge. Drizzle the icing glaze over the peak (center) of the cupcake, allowing it to drip down slightly—the buttercream border will prevent it from running down the sides. Garnish with a strawberry and a sprig of rosemary. Insert a vanilla wafer behind the strawberry, so it stands upright."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]