Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1963801fd35b423fb5ea62f4280e9049",
    "updated": "2025-05-17T13:44:45.238Z",
    "title": "Falafel",
    "subtitle": "Originating from the Middle East, falafel has become a global favorite often enjoyed in pita bread or wrapped in flatbreads.",
    "description": "Falafel, believed to have originated in Egypt around a thousand years ago, has spread widely and gained popularity around the world. Traditionally made from ground chickpeas or fava beans combined with spices and herbs, these simple ingredients are transformed into crispy, flavorful balls or patties cherished by street food lovers and gourmet enthusiasts alike.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried chickpeas (not canned or pre-cooked).",
          "onion, roughly chopped",
          "garlic, minced",
          "fresh parsley, finely chopped",
          "fresh cilantro, finely chopped",
          "ground cumin",
          "ground coriander",
          "cayenne pepper (optional or taste).",
          "salt, or taste",
          "ground black pepper",
          "baking soda",
          "lemon juice",
          "all-purpose flour (or chickpea flour for gluten-free version).",
          "vegetable oil, for frying"
        ]
      }
    ],
    "instructions": [
      "Soak the dried chickpeas overnight in a large bowl, covering them with plenty of water. The chickpeas will swell to about twice their size, so make sure the bowl is large enough to accommodate this expansion.",
      "Drain and rinse the chickpeas thoroughly the next day.",
      "In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper. Pulse the mixture until it becomes coarse and holds together when pressed, avoiding overprocessing into a paste.",
      "Transfer the mixture into a bowl and blend in the baking soda, lemon juice, and flour until fully incorporated. Allow the mixture to rest for 10 minutes.",
      "Shape the mixture into balls or patties about the size of a walnut, or use a falafel scoop if you have one.",
      "Heat at least 2 inches of vegetable oil in a deep pot to 350°F (175°C). Test the oil by dropping a small piece of the mixture in; it should sizzle and rise to the surface.",
      "Fry the falafel in batches without overcrowding, cooking until golden brown on all sides, approximately 4 to 5 minutes. Ensure the falafel is fully submerged for even cooking.",
      "Remove the falafel using a slotted spoon and drain on a plate lined with paper towels to absorb excess oil.",
      "Serve the falafel warm with tahini sauce, stuffed inside pita bread with lettuce, tomatoes, and pickled vegetables, or on a bed of salad greens as an appetizer."
    ],
    "notes_ingredients": "Gluten-Free: Substitute all-purpose flour with chickpea flour or another gluten-free option to maintain the texture and flavor. Vegan: This traditional falafel recipe is naturally vegan, containing no animal products. Use plant-based oils such as canola, sunflower, or safflower for frying. Low Sodium: Adjust salt amount according to preference to control sodium intake. To preserve flavor, enhance with herbs or salt-free spices.",
    "notes_instructions": "Avoid using canned chickpeas, as they produce a mixture that is too moist and will not hold together during frying. Achieving the right texture is essential: the mixture should stick together while still showing some chickpea pieces for better mouthfeel after frying. Use a candy or deep-fry thermometer to maintain the oil temperature accurately; oil that's too hot will burn the exterior before cooking the inside, while oil that's too cool will make the falafel greasy by absorbing excess oil. Fry in batches without crowding the pan to allow even cooking and temperature stability. For a healthier alternative, bake the falafel at 375°F (190°C) on a greased baking sheet for 10-15 minutes on each side until golden brown."
  }
]