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

    [
  {
    "recipeCode": "36e1429930924deb8963e8d63f285f39",
    "updated": "2025-05-17T19:37:43.153Z",
    "title": "Chicken, Sumac, and Pine Nut Rolls",
    "subtitle": null,
    "description": "As a child, I used to visit my maternal grandparents every Friday. Once a month, Teta Fatima would prepare msakhan: she rose early to bake her own taboon bread, boil chickens, and cook onions. I often long for those rich flavors but rarely have the time to prepare this intricate dish. On such occasions, my frozen stash of msakhan rolls comes to the rescue—they pair wonderfully with a yogurt and garlic dip. This recipe is designed with freezing in mind, but you can easily make half or double the quantity depending on your needs.",
    "ingredients": [
      {
        "section": "For the rolls",
        "ingredients": [
          "olive oil, plus extra for brushing",
          "onions, finely chopped",
          "sumac",
          "ground cumin",
          "nine spice mix .",
          "salt",
          "shredded cooked chicken .",
          "toasted pine nuts .",
          "rolling pastry sheets, 12 x 18 cm .",
          "olive oil, for brushing"
        ]
      },
      {
        "section": "For the dip",
        "ingredients": [
          "plain yogurt",
          "garlic, crushed",
          "sumac",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet over medium heat. Add the onions, spices, and salt, cooking while stirring until the onions soften without browning, about 15 minutes.",
      "Remove the skillet from heat and stir in the shredded chicken and pine nuts.",
      "Unwrap the pastry sheets, cut into the desired shape if needed, and cover with a damp towel to prevent drying.",
      "Place one sheet on your work surface and spoon about 2 teaspoons of filling near the bottom, leaving approximately 3/4 inch (2 cm) clear on each side.",
      "Fold the sides over and roll the pastry up to enclose the filling.",
      "Repeat the process until all the wrappers and filling are used.",
      "At this stage, you can freeze the rolls to enjoy later; they keep well for up to 2 months.",
      "If preparing immediately, preheat the oven to 350°F (180°C/Gas Mark 4).",
      "Brush the rolls with olive oil and bake for 10-15 minutes or until golden brown and crispy.",
      "Meanwhile, prepare the dip by mixing the yogurt and crushed garlic.",
      "Season the dip with salt and sprinkle sumac on top.",
      "Serve the rolls fresh and crispy alongside the dip."
    ],
    "notes_ingredients": "Traditionally, these rolls are made using shrak bread, a large, thin, round bread common in the Levant region and easily found in Middle Eastern grocery stores. While shrak offers the most authentic flavor and appearance, phyllo (filo) pastry, spring roll, or samosa wrappers are good alternatives. When using these, you can freeze the rolls uncooked and bake them directly from frozen following the pastry package instructions.",
    "notes_instructions": "You can use shredded leftover chicken from any cooking method such as roasting, boiling, or grilling. Leftovers from the Chicken, Onion, and Sumac Casserole are perfect for this recipe. A helpful tip is to prepare that casserole for dinner one evening and then use the leftovers to quickly make the filling for these rolls."
  }
]