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": "97a705bc01dd4497a3dcb1c0c2a15fe3",
    "updated": "2025-04-25T17:25:23.164Z",
    "title": "Rye Bread",
    "subtitle": "Makes 1 Loaf (10 Slices)",
    "description": "Rye flour breads hold a cherished place in the culinary traditions of Central and Eastern Europe.",
    "ingredients": [
      {
        "section": "For the starter",
        "ingredients": [
          "z (150g) rye flour",
          "z (150g) pot live natural yogurt",
          "fast-action dried yeast",
          "molasses",
          "caraway seeds, lightly crushed"
        ]
      },
      {
        "section": "For the dough",
        "ingredients": [
          "z (150g) rye flour",
          "(200g) strong white flour, plus extra for dusting",
          "salt",
          "egg, beaten",
          "caraway seeds, to decorate"
        ]
      }
    ],
    "instructions": [
      "1. Combine all starter ingredients with 8fl oz (250ml) of tepid water.",
      "2. Cover the mixture and let it sit overnight until bubbles appear.",
      "3. The following day, combine the flours and salt, then incorporate this mixture into the starter.",
      "4. Mix to form a dough, adding a small amount of additional water if necessary.",
      "5. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until it becomes smooth and elastic.",
      "6. Shape the dough into a ball, place it in an oiled bowl, and cover loosely with oiled plastic wrap.",
      "7. Let the dough rise in a warm location for 1 hour, or until it doubles in size.",
      "8. Lightly flour a baking tray.",
      "9. Gently knead the dough once more and shape it into an oblong form resembling a football.",
      "10. Place the shaped dough on the prepared tray, loosely re-cover it with the oiled plastic wrap, and allow it to rise for another 30 minutes.",
      "11. Preheat your oven to 425°F (220°C).",
      "12. Brush the dough with the beaten egg, sprinkle with caraway seeds, and score the loaf lengthwise with a sharp knife.",
      "13. Bake for 20 minutes, then lower the oven temperature to 400°F (200°C) and continue baking for 20-30 minutes, until the loaf achieves a deep golden color and a firm, glossy crust.",
      "14. Cool the baked loaf on a wire rack."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The starter needs to be prepared the day before you plan to bake the bread."
  }
]