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": "72a958b23f804e14bf01ee8a62996c1a",
    "updated": "2025-04-24T07:56:14.371Z",
    "title": "Beet, Yogurt, and Preserved Lemon Salad",
    "subtitle": null,
    "description": "This vibrant salad features delicious beets, readily available during summer.  Select firm bulbs, and remember the greens are edible too! Try them in salads or sautéed with olive oil, garlic, and caraway seeds, served warm with a dollop of crème fraîche. Younger beets can be oven-roasted in foil for a deeper flavor. The preserved lemon relish is versatile and pairs well with roasted potatoes or alongside rich, oily fish.",
    "ingredients": [
      {
        "section": "For the salad",
        "ingredients": [
          "large beets",
          "heaped tbsp chopped dill",
          "red onion, very thinly sliced",
          "greek yogurt"
        ]
      },
      {
        "section": "Relish",
        "ingredients": [
          "yellow bell peppers",
          "olive oil",
          "coriander seeds",
          "one (396.893 g) can chopped plum tomatoes (with their juices)",
          "garlic cloves, crushed",
          "sugar",
          "salt and black pepper",
          "chopped preserved lemon",
          "each chopped parsley and cilantro"
        ]
      }
    ],
    "instructions": [
      "Cook the whole beets in a large pot of boiling water for 1 to 2 hours, or until tender. Test doneness by piercing with a knife.",
      "Let the beets cool completely, then peel and cut into wedges.",
      "To prepare the relish, preheat the grill to high.",
      "Carefully remove the stems and seeds from the bell peppers.",
      "Place the peppers on a foil-lined grill pan and grill for about 30 minutes, turning once, until cooked through and blackened on the outside.",
      "Wrap the grilled peppers tightly in the foil and set aside to cool.",
      "Once cooled, peel and slice the peppers into strips.",
      "Heat the olive oil in a medium saucepan. Add the coriander seeds and fry for 30 seconds.",
      "Add the chopped tomatoes (with their juices), crushed garlic, sugar, salt, and pepper. Simmer for 15 minutes.",
      "Stir in the preserved lemon and continue simmering for another 10 minutes.",
      "Remove the saucepan from the heat and add the chopped parsley, cilantro, and yellow pepper strips.",
      "Let the relish cool completely.",
      "To assemble the salad, combine the cooled beet wedges, relish, chopped dill, thinly sliced red onion, salt, and pepper in a mixing bowl.  Mix thoroughly and adjust seasoning as needed.",
      "Just before serving, gently swirl in the Greek yogurt, creating a marbled effect rather than a uniform pink color."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]