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": "9b2fc96fc87d4b57b18115b77e8bb07e",
    "updated": "2025-05-17T08:00:51.788Z",
    "title": "Yeast Bread Stuffed with Swiss Chard and Herbs",
    "subtitle": "Pazılı EKMEK",
    "description": "At the Saturday market in İnebolu, a town on the western coast of the Black Sea, each seller offers unique bread. Some loaves have more bread than filling, while others are filled generously with greens and onions cooked in butter. This one is my favorite. Every Saturday, its creator, a vendor named Sema, is the first to sell out. The dough is sticky and a bit challenging to handle, so flour your hands well before working with it. This bread is rustic, so don’t worry about perfect symmetry when shaping. Prepare the filling while the dough is rising, making sure to cook off all excess moisture from the greens and let them cool completely before filling the bread. Any leftover filling makes a delicious base for a frittata. You can substitute spinach, nettles, amaranth, or a combination of greens for the Swiss chard. This bread keeps for several days at room temperature when tightly wrapped and freezes well.",
    "ingredients": [
      {
        "section": "For the dough",
        "ingredients": [
          "plus 15 ml room-temperature water",
          "instant yeast",
          "bread flour, plus more for kneading",
          "fine sea salt",
          "plain whole-milk yogurt (not greek-style), stirred to remove lumps",
          "vegetable oil"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "unsalted butter",
          "onion, coarsely chopped",
          "fine sea salt",
          "turkish or other crushed red pepper flakes, to taste",
          "freshly ground black pepper",
          "dried mint (optional).",
          "swiss chard, tough stems removed, washed, dried, and sliced crosswise into 12- to 19 mm strips (about 6 packed cups).",
          "fresh mint leaves, coarsely chopped (optional).",
          "fresh flat-leaf parsley leaves, coarsely chopped"
        ]
      }
    ],
    "instructions": [
      "1. Prepare the dough: In a large bowl, pour the water and sprinkle the yeast on top. In another large bowl, whisk together the flour and salt. Add yogurt and oil to the yeast mixture and stir well. Gradually add the flour and salt mixture, then begin to combine the ingredients using your hands or a dough scraper. Turn the dough onto a lightly floured surface and knead, adding more flour if needed, until smooth and slightly elastic, about 10 minutes. The dough should remain somewhat sticky. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until roughly doubled, about 1½ hours.",
      "2. While the dough rises, make the filling: Melt butter in a large skillet over medium heat. Add onions and salt, then cook, stirring occasionally, until the onions soften and edges start curling, about 8 to 10 minutes; avoid browning them. Stir in red pepper flakes, a few grinds of black pepper, and dried mint if using. Cook for a couple more minutes to blend the flavors.",
      "3. Add Swiss chard and cook until tender, about 10 to 12 minutes. If there is any remaining moisture, cook it off completely. Stir in fresh mint (if using) and parsley, allowing the herbs to wilt into the greens. Remove the filling from heat and spread it in a thin layer on a plate to cool.",
      "4. Place a baking stone or sheet on the middle rack of the oven and preheat to 425°F.",
      "5. Turn the dough onto a lightly floured surface and shape it into a loose ball. Cover with plastic wrap or an inverted bowl and let it rest for 10 minutes.",
      "6. If using a peel to transfer the dough to the oven, place the dough on a floured surface. Otherwise, cut a 14-inch length of parchment paper and position the dough in the center. With floured hands or a rolling pin, pat or roll the dough into a rough rectangle about 9 to 10 inches by 12 inches, with the long side facing you.",
      "7. Spread the filling evenly over the left half of the dough, leaving a 1-inch border on three sides. Avoid layering the filling too thickly so some dough remains visible. Depending on your rectangle's size, some filling may remain. Fold the uncovered half of the dough over the filling, pinch the edges firmly to seal, then gently roll the loaf so the seam is underneath. Cover with a cloth or plastic wrap and let rise for 30 minutes.",
      "8. Transfer the loaf to the preheated baking stone or sheet and bake until golden brown on top and cooked through, about 30 minutes. Check the bottom of the bread after 20 minutes; if it is not browning, flip the loaf and continue baking for approximately 10 more minutes. Allow the bread to cool on a wire rack for at least 45 minutes before slicing and serving."
    ],
    "notes_ingredients": "You may substitute Swiss chard with spinach, nettles, amaranth, or a combination of greens.",
    "notes_instructions": ""
  }
]