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": "1838dd583d08464586bb0a0c4642dae9",
    "updated": "2025-04-23T23:57:27.654Z",
    "title": "Kentucky Fried Seitan",
    "subtitle": "Kentucky Fried Seitan",
    "description": "These seitan pieces are incredibly tender. They're coated in a delicious, spicy batter that rivals any fried chicken. Frying creates extra crispy pieces, but baking is also an option. For a quicker meal, use the same batter with cauliflower florets.",
    "ingredients": [
      {
        "section": "For the seitan - wet",
        "ingredients": [
          "firm tofu",
          "soy milk",
          "miso paste",
          "dried tarragon",
          "dried sage",
          "onion powder",
          "garlic powder",
          "sea salt"
        ]
      },
      {
        "section": "For the seitan - dry",
        "ingredients": [
          "seitan (vital wheat gluten)",
          "chickpea (gram) flour"
        ]
      },
      {
        "section": "For the broth",
        "ingredients": [
          "litre (4 cups) vegetable stock",
          "fresh rosemary",
          "fresh thyme",
          "onion, quartered",
          "sea salt and pepper"
        ]
      },
      {
        "section": "For the Kentucky coating",
        "ingredients": [
          "plain (all-purpose) flour",
          "panko breadcrumbs",
          "unrefined caster (superfine) sugar",
          "sea salt",
          "cracked black pepper",
          "cayenne pepper",
          "dried chilli flakes",
          "dried oregano",
          "paprika",
          "dried sage",
          "ground allspice"
        ]
      },
      {
        "section": "For the batter",
        "ingredients": [
          "chickpea (gram) flour",
          "water"
        ]
      },
      {
        "section": "For frying",
        "ingredients": [
          "litre (4 cups) vegetable oil, for frying"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the seitan pieces.",
      "Blend all wet ingredients until smooth.",
      "In a large bowl, combine and mix the dry ingredients.",
      "Add the wet mixture to the dry ingredients and stir until a dough forms.",
      "Lightly flour a clean work surface with chickpea flour and turn the dough out onto it.",
      "Knead the dough for at least 8 minutes. Thorough kneading is crucial for preventing a spongy texture.",
      "The well-kneaded dough will be firm and elastic.",
      "Shape the dough into a 1cm (3/8 inch) thick rectangle and cut it into 4 pieces. Let it rest for 10 minutes while you prepare the broth.",
      "In a large saucepan, combine all broth ingredients. Bring to a boil, then reduce heat to a simmer.",
      "Add the seitan pieces to the simmering broth, cover, and cook for 35 minutes. Turn the pieces over halfway through. Avoid boiling.",
      "Remove the seitan from the broth and let it cool.  It should be noticeably larger and have a meaty texture. Once cooled, tear or cut into smaller pieces for coating.",
      "To make the Kentucky coating, mix all ingredients in a bowl.",
      "In another bowl, whisk together the chickpea flour and water for the batter.",
      "Dip each seitan piece into the batter, then coat it thoroughly in the Kentucky coating.  Double dipping ensures a thick coating. Place the coated pieces on a plate and refrigerate while the oil heats.",
      "Heat a deep-fat fryer to 180°C (350°F) or pour vegetable oil into a large saucepan, filling it no more than halfway. Test the oil temperature in the saucepan by dropping in a bread cube; if it floats immediately, the oil is ready.",
      "Carefully fry the seitan pieces for 3-4 minutes until golden and crispy.",
      "Alternatively, bake the coated seitan at 180°C (350°F) for 25 minutes.",
      "Transfer the cooked seitan to a paper towel-lined plate to absorb excess oil. Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]