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

    [
  {
    "recipeCode": "a95bf6d92a064c7095d0579710c1d74c",
    "updated": "2025-05-17T21:45:55.511Z",
    "title": "Jute Mallow Stew",
    "subtitle": "ملوخيه ورق",
    "description": "Mlukhiyeh (jute mallow) is a highly nutritious green leafy vegetable packed with iron, vitamins, and fiber. It is commonly prepared throughout Palestine, with cooking styles differing by region. In the northern areas, it is made as a whole leaf stew, whereas in central and southern parts, it is prepared as a smooth, thick soup. The leaves are best used fresh during the summer harvest but can also be frozen or dried to be enjoyed year-round. This recipe reflects the stew version traditionally made by my Teta Asma and works best with fresh or frozen leaves rather than dried ones.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ghee or butter",
          "olive oil",
          "garlic, very finely chopped",
          "mlukhiyeh (jute mallow) leaves, very roughly chopped (fresh or frozen and defrosted with the excess water squeezed out).",
          "nine spice mix",
          "chicken, lamb, or beef broth, homemade or store-bought",
          "salt, or taste",
          "lemon juice"
        ]
      },
      {
        "section": "For the meat and pine nut topping",
        "ingredients": [
          "olive oil",
          "lamb leg meat or beef sirloin/fillet, cut into 1 cm cubes",
          "nine spice mix",
          "salt",
          "toasted pine nuts"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "vermicelli rice",
          "lemon wedges"
        ]
      }
    ],
    "instructions": [
      "Heat the ghee and olive oil in a large Dutch oven over medium-high heat, then add the finely chopped garlic.",
      "Cook for 1 to 2 minutes until fragrant but still pale in color.",
      "Add the mlukhiyeh leaves and stir continuously with a spoon until they begin to wilt and their moisture evaporates, about 10 minutes. For frozen leaves, this will take longer, approximately 20 to 30 minutes.",
      "Sprinkle the leaves evenly with the Nine Spice Mix and toss again to coat.",
      "Pour in about two-thirds of the broth along with the salt (adjust to taste based on the broth used), and bring the mixture to a boil. Then partially cover the pot and reduce the heat to keep a gentle simmer.",
      "Simmer until the leaves deepen in color and the broth thickens, 15 to 30 minutes. The stew should have a thick soup-like consistency—neither too thin nor overly thick—enough to act as a sauce for the rice. Monitor the thickness throughout cooking and add more broth if needed. If too much broth is added, increase the heat and simmer a bit longer to reduce it.",
      "While the stew simmers, prepare the meat and pine nut topping.",
      "In the same pan, heat the olive oil over high heat until hot but not smoking.",
      "Add the cubed meat, season with Nine Spice Mix and salt, and cook, stirring frequently, for 10 to 15 minutes, or until any released liquid evaporates and the meat begins to brown.",
      "Remove from heat, add the toasted pine nuts, and stir to combine.",
      "Remove the stew from the heat and stir in the lemon juice.",
      "To serve, place a portion of vermicelli rice in a shallow bowl, ladle the stew over the rice, then top with the meat and pine nut mixture. Garnish with lemon wedges for squeezing."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]