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

    [
  {
    "recipeCode": "88c63b3336174d6d84204d4803dfdaea",
    "updated": "2025-04-20T14:48:47.184Z",
    "title": "Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal, and Scallion-Cucumber Raita",
    "subtitle": "These vibrant bowls offer a symphony of flavors and aromas.  From the fragrant basmati rice and delicately spiced curry to the rich coconut and refreshing cucumber raita, each element contributes to a truly satisfying meal.",
    "description": "",
    "ingredients": [
      {
        "section": "For the Cauliflower Hazelnut Pilaf",
        "ingredients": [
          "coconut oil",
          "onion, diced",
          "garlic, minced",
          "fresh grated ginger",
          "curry powder (mild or hot)",
          "garam masala",
          "sea salt",
          "ground black pepper, to taste",
          "brown basmati rice, rinsed well and drained",
          "water",
          "lemon juice",
          "head or head cauliflower, chopped into very tiny pieces",
          "roasted hazelnuts, chopped",
          "chopped fresh cilantro"
        ]
      },
      {
        "section": "For the Dhal",
        "ingredients": [
          "water",
          "dry red lentils",
          "coconut milk",
          "lemon juice",
          "maple syrup",
          "curry powder (mild or hot)",
          "sea salt"
        ]
      },
      {
        "section": "For the Scallion Cucumber Raita",
        "ingredients": [
          "diced english cucumber",
          "plain greek yogurt",
          "cilantro, chopped",
          "scallions, sliced",
          "lemon juice"
        ]
      }
    ],
    "instructions": [
      "Prepare the Cauliflower Hazelnut Pilaf: In a large pot (a high-sided skillet is not recommended for proper rice cooking), heat the coconut oil over medium heat. Add the diced onion, minced garlic, grated ginger, spices, salt, and pepper. Sauté for 10 minutes, until the onions soften. Add the rice and stir constantly for 2 minutes to toast it.  Then, add the water and lemon juice. Bring the mixture to a boil, reduce heat to a simmer, cover, and cook for 45 minutes.  Stir in the cauliflower, cover again, slightly increase the heat, and cook for another 10 minutes, or until the cauliflower is tender. Remove from heat and gently fold in the chopped hazelnuts and cilantro.",
      "Prepare the Dhal: Combine all dhal ingredients in a large high-sided skillet or medium saucepan. Bring to a boil, then reduce heat to a simmer, and cook uncovered for 20-25 minutes, stirring frequently.",
      "Prepare the Scallion-Cucumber Raita: In a medium bowl, combine all raita ingredients and mix thoroughly.",
      "To Assemble the Bowls:  Add the pilaf to one side of each bowl and the dhal to the other.  Top with a generous dollop of raita.  Allow the flavors to mingle as you enjoy."
    ],
    "notes_ingredients": "",
    "notes_instructions": "MAKE AHEAD:\nPilaf: 2 days.\nRaita: 3 days.\nDhal: 1 week."
  }
]