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": "bd296ba9d0cf44a3bca90a1633cdb325",
    "updated": "2025-05-17T14:53:54.316Z",
    "title": "Quinoa Tabbouleh",
    "subtitle": null,
    "description": "Tabbouleh is a refreshing Middle Eastern salad traditionally prepared with bulgur wheat, tomatoes, cucumbers, finely chopped parsley, mint, onion, and seasoned with olive oil, lemon juice, salt, and pepper. This variation uses quinoa, a gluten-free seed from the Andes with a rich nutritional profile, offering a great alternative for those avoiding gluten or seeking a protein-rich option. The dish combines ancient Andean and Levantine flavors to create a vibrant international salad.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quinoa, uncooked",
          "water",
          "fresh parsley, finely chopped",
          "fresh mint leaves, finely chopped",
          "ripe tomatoes, diced",
          "cucumber, diced",
          "green onions, sliced thinly",
          "olive oil",
          "lemon juice (freshly squeezed).",
          "salt (adjust to taste).",
          "freshly ground black pepper",
          "garlic, minced (optional)."
        ]
      }
    ],
    "instructions": [
      "Rinse the quinoa under cold water using a fine mesh strainer to remove the saponin coating, which can cause a bitter taste if not washed off.",
      "In a medium saucepan, combine the rinsed quinoa with water.",
      "Bring the mixture to a boil over medium-high heat.",
      "Once boiling, lower the heat to a simmer, cover, and cook for 15-20 minutes, or until the water is absorbed and the quinoa is tender.",
      "Remove the saucepan from heat and let the quinoa steam, covered, for 5 minutes.",
      "Fluff the quinoa with a fork and allow it to cool to room temperature.",
      "In a large bowl, mix the cooled quinoa with the chopped parsley, mint, tomatoes, cucumber, and green onions.",
      "In a small bowl, whisk together olive oil, lemon juice, minced garlic (if using), salt, and black pepper.",
      "Pour the dressing over the quinoa mixture and toss thoroughly to combine.",
      "Taste and adjust seasoning as desired.",
      "For optimal flavor, let the tabbouleh rest for at least 30 minutes before serving to allow the flavors to meld.",
      "Serve chilled or at room temperature, garnished with extra herbs if preferred."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Make sure to rinse quinoa thoroughly to remove its naturally bitter saponins.\nMaintain a quinoa to water ratio of 1:2 for ideal texture.\nAllow the quinoa to cool before mixing with herbs and vegetables to prevent them from wilting.\nUse quality extra virgin olive oil and fresh lemon juice for the best dressing taste.\nLetting the tabbouleh rest before serving enhances the flavors."
  }
]