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": "72bc749c912549c7a38335a40e5ff8ec",
    "updated": "2025-04-25T20:17:06.623Z",
    "title": "Banana, Walnut, and Goldenberry Bread",
    "subtitle": "PALEO | VEGETARIAN",
    "description": "Goldenberries are a unique fruit, and I was delighted to discover them readily available.  Many people are curious about their taste and uses. They can be found both fresh and dried in some supermarkets.  Dried goldenberries offer a sweet and tart flavor, perfect for snacking. Their vibrant taste truly elevates this moist and tender banana bread, complemented by the crunchy walnuts.  Making a double batch and freezing half is recommended, as this bread tends to disappear quickly! It's ideal for unexpected guests, packed lunches, or an afternoon treat. For a special treat, try dehydrating fresh goldenberries until they are dry on the outside and slightly moist on the inside. They become a delicious, healthy candy!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(235 g) superfine blanched almond flour (such as bob's red mill brand)",
          "(30 g) coconut flour (such as let's do organic brand)",
          "ground cinnamon",
          "homemade baking powder",
          "baking soda",
          "salt",
          "eggs, at room temperature",
          "plus 1 tablespoon (130 g) coconut sugar",
          "banana, mashed (80 to 95 g)",
          "(45 g) almond milk",
          "apple cider vinegar",
          "(45 g) organic extra virgin coconut oil, melted",
          "extra virgin olive oil",
          "(3.17 ounces/90 g) chopped walnuts or pecans",
          "plus 1 tablespoon (55 g) dried goldenberries"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F.",
      "Prepare a 4½ × 8½-inch loaf pan by lining it with parchment paper, ensuring the paper extends over the long sides for easy removal.",
      "In a medium bowl, thoroughly whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt.",
      "Using a stand mixer with the whisk attachment, beat the eggs on low speed until foamy, then increase to high speed. Gradually add the coconut sugar and continue beating until dissolved and the mixture is light and creamy.  Incorporate the banana, milk, vinegar, and oils, mixing well at medium speed.",
      "Reduce the mixer speed to low and gradually add the dry ingredients.",
      "Stop the mixer and gently fold in the walnuts and goldenberries using a spatula.",
      "Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.",
      "Remove the baked bread from the oven and invert it onto a wire rack. Allow to cool completely before slicing."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]