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": "a5f7e3a69b0a495093ea77ffd20fc97f",
    "updated": "2025-04-23T10:29:40.666Z",
    "title": "Italian Sausage Soup",
    "subtitle": "Low-Carb Keto Option",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ghee (or avocado oil if dairy-free)",
          "hot italian sausages, casings removed",
          "chicken bone broth, homemade or store-bought, divided",
          "celery stalks, diced",
          "diced onions",
          "cloves garlic, minced",
          "cauliflower florets, cut into ½-inch pieces",
          "diced zucchini",
          "red bell pepper, diced",
          "minced fresh rosemary",
          "minced fresh sage",
          "minced fresh thyme",
          "fine sea salt",
          "ground black pepper",
          "pizza sauce, homemade or store-bought pizza or marinara sauce",
          "bay leaf",
          "chopped fresh parsley, for garnish (optional)"
        ]
      }
    ],
    "instructions": [
      "1. In a Dutch oven or stockpot, heat the ghee over medium heat. Add the sausage and cook for approximately 6 minutes, breaking it into small pieces while it browns. Once cooked through, remove the sausage with a slotted spoon and set aside.",
      "2. Pour 1/4 cup of chicken broth into the pot and scrape the bottom to loosen any browned bits. Add the diced celery, onions, and garlic. Cook and stir until the onions become translucent, about 5 minutes.",
      "3. Incorporate the cauliflower florets, zucchini, bell pepper, rosemary, sage, thyme, salt, and pepper. Cook and stir for an additional 3 minutes. Then, add the remaining chicken broth, pizza sauce, and bay leaf. Bring to a simmer over medium heat and cook for 8 minutes. Return the cooked sausage to the pot and simmer for another 10 minutes. Adjust seasoning as needed.",
      "4. Discard the bay leaf. Serve the soup garnished with fresh parsley, if desired.",
      "5. Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in a saucepan over medium heat until thoroughly warmed."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]