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": "2796ede16c9d47c1a9f9351e052cbcac",
    "updated": "2025-04-25T14:12:06.176Z",
    "title": "Homemade hamburger buns",
    "subtitle": "Makes 8 buns",
    "description": "Hamburger buns stand apart from other breads primarily due to their texture. This recipe incorporates potato flour (distinct from potato starch) into the Bread Flour Blend and utilizes milk instead of water to create a rich, moist crumb. These buns can be used not only for burgers but also for crafting your favorite sandwiches!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(about 2 cups) bread flour blend",
          "(about ½ cup) potato flour",
          "xanthan gum",
          "quick-rising yeast",
          "baking powder",
          "salt",
          "(60 ml) sunflower oil",
          "flaxseed egg",
          "(320 ml) plus 2 tablespoons hemp milk or non-dairy milk of your choice, warmed to 100°f (38°c)"
        ]
      }
    ],
    "instructions": [
      "Line a large baking sheet with parchment paper.",
      "In a medium bowl, combine the flours, xanthan gum, yeast, baking powder, and salt.",
      "In a large bowl, mix the oil, flaxseed egg, and 1½ cups (320 ml) of milk using a mixer on medium speed for about 30 seconds.",
      "Gradually add the dry ingredients to the wet mixture and mix on medium-low speed until well combined. Increase the speed to medium-high and beat for 2 minutes. Add up to 2 tablespoons of milk as needed, ½ tablespoon at a time, until the dough is pliable and gathers in the center of the bowl.",
      "Divide the dough into 8 equal portions. With damp hands, shape each portion into a ball. Carefully flatten each ball into a disk and arrange them on the prepared baking sheet, leaving space between each.",
      "Allow the buns to rise for 25 minutes in a warm, humid area.",
      "Preheat the oven to 375°F (190°C). Let the buns rise for another 5 to 10 minutes while the oven heats up.",
      "Bake for 21 to 23 minutes, until the internal temperature reaches 200°F to 205°F (93°C to 96°C). Let the buns cool completely before slicing."
    ],
    "notes_ingredients": "If you have a flaxseed allergy, you can use a Chia Seed Egg or an alternative egg replacer instead.",
    "notes_instructions": "Buns that won't be consumed within 2 to 3 days can be frozen in an airtight container for up to 6 months. It’s best to slice them before freezing. Once frozen, the buns are best when toasted."
  }
]