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": "7c0ac96372124e64b7eb9f935ed099bc",
    "updated": "2025-04-24T10:31:14.028Z",
    "title": "Corn Fritters with Pickled Chiles",
    "subtitle": "These fritters are reminiscent of hush puppies.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fast-acting yeast",
          "all-purpose flour",
          "fine cornmeal",
          "kosher salt and freshly ground black pepper",
          "plain whole-milk or low-fat yogurt (not greek)",
          "water",
          "sweet corn",
          "finely chopped pickled chiles, store-bought or homemade",
          "scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle",
          "freshly grated parmigiano-reggiano cheese",
          "vegetable oil, for deep-frying",
          "compound butters (optional), for serving"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, whisk together the yeast, flour, cornmeal, 1½ teaspoons of salt, and a generous amount of freshly ground black pepper.",
      "Add the yogurt and water to the dry ingredients, whisking until a mostly smooth batter forms. A few lumps are acceptable. If the dry ingredients aren't fully incorporated, add a little more water.",
      "Cover the bowl and let it rise in a warm area for at least 1 hour, or up to overnight. If rising for more than 2 hours, refrigerate the batter and then let it come to room temperature for about 30 minutes before proceeding.",
      "Once the batter is bubbly and slightly puffed, remove the husks from the corn and slice off the kernels. Add the kernels to the batter.",
      "Using the back of a table knife, scrape the milky liquid from the cobs into the batter.",
      "Gently fold in the pickled chiles, scallions, and Parmigiano-Reggiano cheese.",
      "Prepare a tray lined with a double layer of paper towels for draining the fritters.",
      "Pour at least 2 inches of vegetable oil into a large, deep pan. The pan should have high sides to prevent the oil from bubbling over when the batter is added.",
      "Heat the oil slowly until it reaches 375°F on a thermometer.",
      "Using two tablespoons, carefully drop scoops of batter into the hot oil.",
      "Avoid overcrowding the pan. Add enough fritters to comfortably fill the pan without touching.",
      "Cook the fritters, turning them with a spoon to ensure even browning on all sides.",
      "Once the fritters are puffy and golden brown, remove them from the oil with a slotted spoon and place them on the prepared paper towel-lined tray to drain.",
      "Season the fritters lightly with salt.",
      "Serve the fritters warm, not piping hot.  Compound butters can be served on the side, if desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": "To prevent soggy fritters, avoid overcrowding the pan during frying. Frying in batches ensures the oil temperature remains consistent.  If necessary, keep cooked fritters warm in a low oven on a baking sheet lined with paper towels while frying the remaining batches."
  }
]