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": "f3ee2a5d01c642bca3e8fef0e34dd93b",
    "updated": "2025-05-19T03:39:50.347Z",
    "title": "Mama's Minced Pork & Baby Vegetable Bao Buns 媽媽的包",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "dried shiitake mushrooms",
          "dried wood ear mushrooms",
          "onion",
          "tinned chestnuts (optional).",
          "carrot",
          "vegetable oil",
          "garlic clove, pressed",
          "soy sauce",
          "water",
          "coriander",
          "minced (ground) pork breast",
          "heaped tbsp potato starch",
          "egg",
          "soy sauce",
          "sugar",
          "sesame oil",
          "level tsp salt",
          "black pepper"
        ]
      },
      {
        "section": "Extra-soft pastry Mixture 1",
        "ingredients": [
          "strong white bread flour, sifted, plus extra for dusting",
          "instant dried yeast",
          "warm water (35°c/95°f)."
        ]
      },
      {
        "section": "Extra-soft pastry Mixture 2",
        "ingredients": [
          "strong white bread flour, sifted",
          "baking powder",
          "brown sugar",
          "melted butter"
        ]
      }
    ],
    "instructions": [
      "Soak the shiitake and wood ear mushrooms in a large pot of hot water for 40 minutes.",
      "Chop the onion and finely dice the chestnuts and carrot. Once rehydrated, strain the mushrooms.",
      "Roughly chop the wood ear mushrooms and finely dice the shiitake mushrooms. Heat the vegetable oil in a small pan.",
      "Gently fry the garlic and shiitake mushrooms for 2 minutes, then add 1 tablespoon of soy sauce and the water. Continue cooking for 5 minutes until the water has evaporated. Leave to cool.",
      "Chop the coriander (leaves and stems). Combine all the filling ingredients and season generously with pepper. You can heat a bit of the filling in the microwave for 15 seconds to check the seasoning; adjust if necessary. Weigh the filling and divide into 12 balls. Set aside in the refrigerator. The filling can be prepared the night before.",
      "Preheat the oven to its lowest setting. Combine the flour and yeast. Pour in the warm water and whisk. Cover with a dish towel and leave to stand for 1 hour in the switched-off oven. The dough should form bubbles and double in volume. Cut out 12 squares of baking parchment measuring 6-7 cm (2½-2¾ in) on each side.",
      "Combine the flour, baking powder, and sugar from mixture 2.",
      "Pour mixture 2 gradually into mixture 1, mixing by hand. Add the cold melted butter and continue mixing. When the dough is smooth and even, place it onto a lightly floured work surface and knead with the palm of your hand until it no longer sticks. Add more flour if needed. Weigh the dough, roll it into a log, and divide into 12 balls.",
      "Dust the work surface with flour and roll out each ball of dough, making sure the center is thicker than the edges. Form the bao buns. Lay each bun on a square of baking parchment; they will expand while cooking. Place the buns in the steamer baskets, spaced apart, cover with a dish towel, and leave to rise for 1 hour.",
      "Pour plenty of water into a steamer. When the water comes to a boil, reduce the heat slightly and add the baskets. Cook for 15 minutes.",
      "Remove the cooked buns with a spatula and repeat the same steps for the remaining buns. Serve hot."
    ],
    "notes_ingredients": null,
    "notes_instructions": "These buns can be kept in the refrigerator for up to 5 days. To reheat, steam for 10 minutes."
  }
]