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": "849366c27870474f8679772854b80c3e",
    "updated": "2025-04-24T10:39:46.582Z",
    "title": "Whole-Grain Carta di Musica",
    "subtitle": null,
    "description": "Carta di musica, a Sardinian flatbread, gets its name from its thin, brittle texture resembling sheet music. This simple, addictive flatbread is easy to make and incredibly versatile. Enjoy it with various toppings—even a simple drizzle of olive oil and flaky salt creates a delicious treat. If rye flour isn't readily available, simply substitute with additional whole wheat flour.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole wheat flour, plus a bit more for shaping",
          "light rye flour",
          "semolina",
          "kosher salt",
          "water",
          "extra-virgin olive oil"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 450°F and place your heaviest baking sheet inside to heat up. A pizza stone works exceptionally well for this recipe.",
      "In a large bowl, combine the whole wheat flour, rye flour, semolina, and salt. Whisk until thoroughly mixed.",
      "In a separate container, mix the water and olive oil.",
      "Gradually add the wet ingredients to the dry ingredients while stirring. The goal is to form a soft dough.",
      "Turn the dough out onto a lightly floured work surface and gently knead for a minute or two until it forms a smooth ball. Add a touch more whole wheat flour if the dough feels excessively sticky.",
      "Shape the dough into a thick log and divide it into 12 equal pieces.",
      "Using your hand, roll each piece against the counter in small circles to create a neat ball.",
      "Cover the dough balls with a kitchen towel. Work with one ball at a time as they bake very quickly.",
      "Press one dough ball into a large, thin circle on a lightly floured surface. Strive for even thickness rather than perfect shape.",
      "Using a rolling pin, continue to thin out the dough round. Periodically, slide your fingers under the dough to release it from the counter, facilitating stretching.",
      "Be mindful of very thin areas as they can burn easily (though a few charred spots are acceptable). Patch any holes that may appear.  Don't worry if the first few aren't perfect, practice makes perfect.",
      "Once rolled out, carefully remove the preheated baking sheet from the oven. Transfer the dough round onto the hot baking sheet.",
      "Return the baking sheet to the oven and bake for 1-2 minutes, or until the bottom browns and the dough puffs slightly. Flip the cracker and bake until the other side is browned as well. Aim for even browning, although some variation is expected.",
      "Remove the baked cracker from the oven and let it cool on a wire rack. The first baked side will typically have the best appearance.",
      "Place the baking sheet back in the oven while rolling out the next cracker."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For transferring delicate doughs, roll the dough onto your rolling pin, position it over the hot baking sheet, and unroll. Minor folds are not a concern."
  }
]