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": "fd0e39d78bd541d5a27debe81facdd16",
    "updated": "2025-04-23T00:10:40.946Z",
    "title": "French Onion Soup",
    "subtitle": "Vegan and Gluten-Free Adaptable",
    "description": "A rich and flavorful vegan take on the classic French Onion Soup, easily adaptable for gluten-free diets.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegan margarine",
          "olive oil",
          "banana shallots, halved then finely sliced",
          "white onions, halved then finely sliced",
          "red onions, halved then finely sliced",
          "sea salt",
          "black pepper",
          "fresh thyme leaves, plus extra for serving",
          "dried sage",
          "plain (all-purpose) flour or gluten-free flour",
          "vegan-friendly dry white wine",
          "brandy",
          "litre (1% pints) hot vegetable stock",
          "bay leaf",
          "rosemary sprig",
          "french baguette (day-old bread works best)",
          "garlic clove",
          "grated vegan cheese"
        ]
      }
    ],
    "instructions": [
      "Begin by placing a large, heavy-bottomed saucepan over low heat. Add the vegan margarine and olive oil.",
      "Once the fats are heated, add the sliced shallots and onions along with the salt, pepper, thyme, and sage.",
      "Cook the onions, stirring frequently, until they soften and caramelize, which should take about 15-20 minutes.  The initial volume of onions may seem large, but they will reduce significantly as they cook.",
      "After the onions achieve a rich golden color, incorporate the flour and stir thoroughly to coat the onions evenly.",
      "Cook the flour for approximately one minute before deglazing the pan with the white wine and brandy.",
      "Increase the heat and bring the liquid to a boil. Then, add the hot vegetable stock, bay leaf, and rosemary sprig.",
      "Cover the saucepan and simmer the soup for 15-20 minutes.",
      "Preheat your broiler to high.",
      "Toast the baguette slices until golden brown.",
      "Rub each side of the toasted baguette slices with the cut side of a halved garlic clove.",
      "Discard the bay leaf and rosemary sprig from the soup. Ladle the soup into serving bowls and place one or two slices of toasted baguette on top of the soup in each bowl.",
      "Sprinkle a generous amount of grated vegan cheese over each slice of baguette.",
      "Place the bowls on a baking sheet and broil for about 2 minutes, or until the cheese is melted and bubbly.",
      "Garnish with fresh thyme leaves and freshly ground black pepper before serving."
    ],
    "notes_ingredients": "This recipe can be made gluten-free by using gluten-free flour.",
    "notes_instructions": null
  }
]