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": "fac7e477ca3340078760f96068449c55",
    "updated": "2025-05-17T23:22:15.967Z",
    "title": "Lamb-Stuffed Vegetables in Lemon Garlic Sauce",
    "subtitle": "شيخ المحشي",
    "description": "Known as \"the king of stuffed vegetables\" in Arabic, this dish stands out because the vegetables are filled solely with meat, unlike other versions that combine meat and rice. Widely enjoyed throughout the Levant, it traditionally uses small white zucchini (courgettes) or kusa, stuffed with a mixture of meat and onions, shallow-fried, and then cooked in a tomato or yogurt-based sauce. This particular recipe reflects a Palestinian style, where the zucchini are simmered in a lemon and garlic-infused broth.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "medium-small italian white zucchini (courgettes).",
          "quantity lamb with onion and spices",
          "quantity toasted pine nuts",
          "vegetable oil, for frying"
        ]
      },
      {
        "section": "For the sauce",
        "ingredients": [
          "olive oil",
          "garlic, finely chopped",
          "chicken, lamb, or beef broth (stock).",
          "nine spice mix (optional).",
          "cornstarch (cornflour).",
          "lemon juice",
          "salt"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "vermicelli rice",
          "plain yogurt"
        ]
      }
    ],
    "instructions": [
      "Core the zucchini (courgettes) about 1/4 inch (5 mm) thick all around.",
      "Combine the Lamb with Onion and Spices with the toasted pine nuts, and use this mixture to stuff the zucchini.",
      "Pour vegetable oil into a large skillet to a depth of about 3/4 inch (2 cm). When hot, carefully add the stuffed zucchini. Fry for 4-6 minutes, turning once halfway, until both sides are golden brown. Remove and drain on paper towels. Repeat with the remaining zucchini.",
      "Alternatively, preheat the broiler (grill). Brush the zucchini all over with olive oil and broil for 10-15 minutes, turning once halfway, until evenly browned.",
      "Preheat the oven to 400°F (200°C, Gas Mark 6) while preparing the sauce.",
      "Heat the olive oil in a pot and add 1-2 teaspoons of the chopped garlic. Cook until fragrant but not browned, about 2 minutes. Pour in the broth. If using store-bought broth, season with salt and Nine Spice Mix. Bring to a boil.",
      "Place the cornstarch (cornflour) in a small bowl and stir in 2-3 tablespoons of the hot broth until smooth. Return this mixture to the pot, stir well, and simmer for another minute. Add the lemon juice and remove from heat.",
      "Arrange the fried zucchini in a single layer in a round or rectangular ovenproof dish. Pour the broth over the zucchini, sprinkle with the remaining garlic, and drizzle with olive oil. Bake for about 15 minutes, or until the broth bubbles and the garlic turns golden. Remove from the oven and serve with vermicelli rice and yogurt."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]