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": "dc6c769ea8bb407e9923b6996df1f500",
    "updated": "2025-05-10T13:46:55.195Z",
    "title": "Malt Chocolate Millionaires",
    "subtitle": "Malt chocolate, malt biscuit, caramel... and more.",
    "description": "This indulgent treat is a favorite from my blog and certainly deserves a spot in this collection. Unlike my Chocolate Orange Millionaire's Shortbread, this version requires no baking. If you prefer to avoid using an oven but still crave a delicious dessert, this is the perfect choice. Just ensure the biscuit crumbs are finely processed and firmly pressed into the base of the tin. The caramel is straightforward to prepare—just follow the steps carefully. If you want to change up the theme, feel free to substitute any other biscuit or chocolate you like.",
    "ingredients": [
      {
        "section": "Base",
        "ingredients": [
          "malted milk biscuits",
          "unsalted butter, melted"
        ]
      },
      {
        "section": "Caramel",
        "ingredients": [
          "tin condensed milk",
          "unsalted butter",
          "caster sugar",
          "golden syrup"
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "milk chocolate",
          "chocolate malt balls (i use maltesers), some whole and some crushed"
        ]
      }
    ],
    "instructions": [
      "Line a 23cm square tin with parchment paper.",
      "Use a food processor to blitz the biscuits into fine crumbs, then add the melted butter. Either pulse a few times until the mixture combines or mix it by hand in a bowl.",
      "Press the biscuit mixture firmly into the base of the prepared tin.",
      "In a large pan, combine the condensed milk, butter, sugar, and golden syrup. Heat over medium heat, stirring constantly until the sugar has dissolved to prevent burning.",
      "Once dissolved, increase the heat to high and bring the mixture to a boil.",
      "Boil for 5 to 7 minutes while stirring continuously.",
      "The caramel is ready when it deepens to a golden color and thickens to a soft, fudgy consistency.",
      "Pour the caramel evenly over the biscuit base, then refrigerate for 1 to 2 hours until set.",
      "Place the milk chocolate pieces in a small heatproof bowl and melt gently in short bursts in the microwave, or set the bowl over simmering water until smooth.",
      "Spread the melted chocolate over the set caramel layer, then sprinkle with whole and crushed chocolate malt balls.",
      "Return the tray to the fridge to chill until the chocolate is set.",
      "Slice into squares with a sharp knife and enjoy!"
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]