Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
    - 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 : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c04ac62b49304d40b59504a839946a3c",
    "updated": "2025-05-18T02:04:02.514Z",
    "title": "Toasted Bulgur Bowl",
    "subtitle": "Chickpeas, Summer Vegetables, Tahini Drizzle",
    "description": "Bulgur—parboiled cracked wheat—is commonly used in the Middle Eastern salad tabbouleh. I enjoy its nutty flavor and chewy texture, as well as how quickly it cooks. In this recipe, chopped blanched greens and parsley are mixed into the bulgur, giving it a tabbouleh-like look. The dish is enhanced with vibrant textures and flavors: tomatoes, cucumbers, chickpeas, almonds, a bold tahini drizzle, and a garnish of torn mint leaves. This makes for a hearty, healthy vegan bowl that is bright, crunchy, and juicy—perfect for packed lunches on road trips and picnics. Quinoa can be used instead of bulgur, though it requires a different cooking method.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "coarse bulgur",
          "boiling water",
          "bunch swiss chard, spinach, or kale (about 340 g).",
          "coarsely chopped fresh parsley",
          "kirby cucumbers",
          "well-stirred tahini",
          "lemon juice",
          "minced garlic",
          "ground cumin",
          "fine sea salt",
          "water, plus more as needed",
          "halved cherry tomatoes or diced ripe tomatoes",
          "cooked chickpeas (one 425 g can, drained and rinsed).",
          "chopped roasted almonds",
          "good-quality olive oil, for drizzling",
          "torn fresh mint leaves, for garnish",
          "finishing salt, for garnish",
          "lemon wedges, for serving"
        ]
      }
    ],
    "instructions": [
      "Spread the bulgur in a wide skillet over medium heat.",
      "Toast it, swirling the pan often, until fragrant and the bulgur darkens slightly, about 5 to 7 minutes.",
      "Transfer the toasted bulgur to a heat-proof bowl and cover with boiling water by 2 inches.",
      "Cover with a lid, plate, or plastic wrap and let it sit for 10 to 20 minutes, until tender and chewy.",
      "Drain the bulgur through a fine-mesh sieve, pressing gently with a spatula to remove excess liquid.",
      "Return the bulgur to the bowl and let it cool.",
      "Remove the tough stems from the chard, kale, or mature spinach and discard them.",
      "Bring a saucepan of salted water to a boil and prepare an ice-water bath.",
      "Add the greens to the boiling water and cook until wilted, about 1 to 3 minutes.",
      "Transfer the greens to the ice-water bath, then drain and squeeze out excess water with your hands.",
      "Chop the greens finely and stir them into the bulgur along with the parsley.",
      "Slice the cucumbers lengthwise, scoop out the seeds with a spoon, and cut into ½-inch-thick wedges.",
      "In a bowl, whisk together tahini, lemon juice, garlic, cumin, salt, and water. Add more water by the tablespoon until the mixture reaches a thin, pourable consistency.",
      "To serve, divide the bulgur mixture evenly among four bowls.",
      "Top each bowl with cucumbers, tomatoes, chickpeas, and almonds.",
      "Drizzle about 2 tablespoons of tahini dressing over each bowl, followed by a light drizzle of olive oil, then garnish with mint leaves and a pinch of finishing salt.",
      "Serve with lemon wedges on the side."
    ],
    "notes_ingredients": "Quinoa can be used as a substitute for bulgur, though it requires a different cooking method.",
    "notes_instructions": ""
  }
]