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": "fea70eb6ab1d4886ae48a642b7a1f3b0",
    "updated": "2025-05-17T18:36:51.511Z",
    "title": "Stuffed Kibbe Cooked in Labaneeye",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basic kibbe mixture",
          "kibbe filling",
          "garlic cloves",
          "salt",
          "mint (preferably fresh but dried is okay), use generously to taste",
          "laban",
          "cold water",
          "uncooked long-grain brown rice",
          "butter",
          "egg",
          "salt"
        ]
      }
    ],
    "instructions": [
      "PREPARE STUFFED KIBBE",
      "Take a small amount of the uncooked basic kibbe mixture and shape it into an oval in the palm of your hand.",
      "Using one hand to hold and rotate the kibbe, create a hollow space in the center by gently coring it from the long end with your forefinger. The sides should be as thin as possible, resembling a hollow egg.",
      "Fill the hollow center with about 1 teaspoon of cooked kibbe filling. Close the opening carefully, using a little water to seal and smooth it.",
      "COOKING STUFFED KIBBE IN LABANEEYE",
      "Crush garlic cloves together with salt and a generous amount of mint.",
      "In a large 5-quart pot, combine laban, cold water, rice, butter, salt, and the egg. Cook over medium heat. (The egg helps prevent the laban from separating when heated.)",
      "Using a manual or electric mixer on low speed, beat the mixture in the pot until it begins to boil and bubbles form.",
      "Once boiling, add 5 or 6 stuffed kibbe (ensure they are fully closed and sealed) and cook for 2-4 minutes. The stuffed kibbe are done when they bounce back upon gentle tapping with a spoon and sound hollow. If they sink when tapped, it means they were not fully sealed and some liquid entered; continue cooking until done.",
      "Cook the remaining stuffed kibbe in batches of 5 or 6. Place cooked kibbe on a platter and cover to keep warm.",
      "To serve, distribute the stuffed kibbe evenly into 8-10 soup bowls and ladle the labaneeye mixture over them."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]