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": "f092c33b25294cb6b8f161adc2534b0b",
    "updated": "2025-04-24T11:53:36.148Z",
    "title": "Swiss Chard, Leek, and Herb Crostata with Ricotta",
    "subtitle": "A savory and satisfying open-faced tart featuring Swiss chard, leeks, fresh herbs, and ricotta.",
    "description": "This open-faced tart showcases the deliciousness of leafy greens.  Tender Swiss chard is combined with sweet leeks, fragrant herbs, and creamy ricotta for a savory and satisfying dish. Enjoy it warm or at room temperature, perhaps with a glass of cider.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "swiss chard, dried ends trimmed",
          "extra-virgin olive oil",
          "garlic cloves, smashed and peeled",
          "leeks, trimmed, halved lengthwise, cleaned well, and cut crosswise into (6.35 mm)-thick half-moons",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper",
          "whole-milk ricotta cheese",
          "freshly grated parmigiano-reggiano cheese",
          "lightly packed fresh herbs: a mix of dill, cilantro, mint, and parsley",
          "lightly packed grated lemon zest",
          "eggs",
          "recipe walnut dough (substitute walnuts for pecans in pecan dough)"
        ]
      }
    ],
    "instructions": [
      "If the chard stems are thick, separate them from the leaves.  Thinly slice the stems. If the stems are slim and tender, simply slice them with the leaves. Roll the leaves and cut or tear them into wide ribbons. Rinse both stems and leaves thoroughly and pat dry.",
      "Heat 1/4 cup olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook until softened and golden brown, about 5 minutes. Add the chard stems, leeks, and chile flakes. Season with salt and pepper. Sauté for 8-10 minutes, until softened and fragrant.",
      "Add the chard leaves to the pan in batches if needed, stirring until wilted. Add a splash of water, cover, and cook until tender, about 8-10 minutes. If excess liquid remains, uncover, increase heat, and boil it off.",
      "Transfer the cooked vegetables to a bowl to cool.  In a separate bowl, combine the ricotta, Parmigiano-Reggiano, herbs, lemon zest, and eggs.",
      "Once the chard mixture has cooled, incorporate it into the ricotta mixture. Season to taste with additional salt, pepper, or chile flakes.",
      "Line a large baking sheet with parchment paper or a silicone mat.  On a lightly dusted surface, roll out the dough into a roughly 15-inch circle. Transfer the dough to the baking sheet.",
      "Spread the chard and ricotta filling evenly over the dough, leaving a 3-inch border.  The filling should form a circle about 9 inches in diameter.",
      "Fold the dough border over the filling, creating loose pleats as you go.  Don't worry about achieving a perfect look.",
      "Bake for 25-30 minutes, or until the crust is golden brown. Reduce the oven temperature to 325°F and bake for another 15-20 minutes to ensure the crust is fully cooked.",
      "Carefully slide the parchment onto a cooling rack. Let the crostata cool for at least 15 minutes before slicing and serving. It can be enjoyed slightly warm or at room temperature."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]