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

    [
  {
    "recipeCode": "ecf72621e5f04943ba4833c6a74f16c9",
    "updated": "2025-05-17T15:18:15.028Z",
    "title": "Sfiha",
    "subtitle": null,
    "description": "Sfiha, also known as \"Lahm bi'ajin,\" which means \"meat with dough,\" is a beloved dish originating from the Levant region. Typically served as an appetizer or snack, this savory pastry features a spiced meat topping on a soft, yeasty dough base, baked until perfectly golden.",
    "ingredients": [
      {
        "section": "For the Dough",
        "ingredients": [
          "all-purpose flour, plus extra for dusting",
          "whole milk, warm",
          "granulated sugar",
          "instant yeast",
          "plain yogurt",
          "olive oil, plus more for greasing",
          "salt"
        ]
      },
      {
        "section": "For the Meat Topping",
        "ingredients": [
          "ground lamb or beef",
          "onion, finely chopped",
          "tomatoes, finely diced",
          "pine nuts, toasted",
          "fresh parsley, finely chopped",
          "pomegranate molasses",
          "ground cumin",
          "paprika",
          "ground cinnamon",
          "salt and pepper to taste"
        ]
      },
      {
        "section": "For Garnishing",
        "ingredients": [
          "tomato, sliced for topping (optional).",
          "handful of fresh parsley leaves (optional)."
        ]
      }
    ],
    "instructions": [
      "1. Begin by preparing the dough. In a large mixing bowl, combine the warm milk, sugar, and instant yeast. Let it rest for 5-10 minutes until it becomes frothy, indicating the yeast is active.",
      "2. Add the flour, yogurt, olive oil, and salt to the yeast mixture. Stir until the ingredients come together into a rough dough.",
      "3. Turn the dough onto a floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, gradually add more flour, one tablespoon at a time.",
      "4. Place the kneaded dough into a greased bowl, cover with a damp cloth, and allow it to rise in a warm spot for about 1 hour, or until it has doubled in size.",
      "5. While the dough is rising, prepare the meat topping. In a large bowl, mix the ground lamb or beef, chopped onion, diced tomatoes, toasted pine nuts, chopped parsley, pomegranate molasses, cumin, paprika, cinnamon, salt, and pepper until well combined.",
      "6. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or lightly grease it.",
      "7. When the dough has risen, punch it down to release the air. Divide the dough into golf ball-sized pieces and roll each into a round disc about 5 inches in diameter on a floured surface.",
      "8. Place a generous amount of the meat mixture in the center of each dough disc, leaving a small border around the edges. Gently pinch the edges upward to create a shallow well for the filling.",
      "9. If desired, top each sfiha with a slice of tomato and a few additional pine nuts.",
      "10. Arrange the sfiha on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the meat is fully cooked and the dough edges turn golden brown.",
      "11. Remove from the oven and allow to cool slightly before serving. Garnish with fresh parsley leaves if preferred."
    ],
    "notes_ingredients": null,
    "notes_instructions": [
      "When kneading the dough, use the base of your palm to effectively work the dough and develop gluten, which will give the crust a chewy and tender texture.",
      "Ensure the dough is covered with a damp cloth during rising to prevent it from drying out and forming a crust.",
      "Use fresh ingredients for the meat topping whenever possible to enhance the overall flavor and freshness of the pies.",
      "Avoid overfilling the sfiha to prevent sogginess or the dough breaking during baking.",
      "For a crispier bottom crust, consider baking the sfiha on a preheated pizza stone or baking steel."
    ]
  }
]