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

    [
  {
    "recipeCode": "0c805a5e5c2340f295ecf4f195b80d4d",
    "updated": "2025-05-18T18:14:20.736Z",
    "title": "Fried Kubbeh",
    "subtitle": "كبه مقليه",
    "description": "A crispy dough encasing a spiced meat and nut filling, these crunchy, meat-filled parcels are a go-to dish for any gathering. No mezze table is complete without them. This recipe yields a large quantity, but if you are already going to the trouble of making them, it's well worth making extra to freeze as they keep well for a couple of months and can be fried directly from frozen.",
    "ingredients": [
      {
        "section": "For the kubbeh dough",
        "ingredients": [
          "very fine bulgur wheat",
          "onion, quartered",
          "sprigs marjoram, thyme, basil, or oregano, leaves only (optional).",
          "lemon zest (optional).",
          "salt",
          "nine spice mix",
          "ground cumin",
          "lean goat, lamb, or beef meat, finely ground (minced)."
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "quantity lamb with onion and spices"
        ]
      },
      {
        "section": "For frying",
        "ingredients": [
          "vegetable oil, for frying"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "tahini sauce (optional)."
        ]
      }
    ],
    "instructions": [
      "To make the dough for the shells, put the bulgur into a large bowl and cover with cold water.",
      "Soak for 15 minutes, then drain, squeezing out as much excess water as you can.",
      "Put the onion, herbs, lemon zest, salt, and spices into the bowl of a food processor with 2 tablespoons of cold water and process until finely ground.",
      "Add the meat and pulse until evenly combined.",
      "Finally, add the bulgur and continue to process until it resembles a smooth dough.",
      "Tip the mixture into a large bowl and knead briefly to ensure everything is evenly combined.",
      "Refrigerate for at least 1 hour, and up to overnight, to make it easier to work with.",
      "Meanwhile, prepare the filling ingredients and mix together; set aside.",
      "Pour some iced water into a shallow bowl and keep nearby to wet your hands as necessary while you shape the kubbeh.",
      "To prepare the kubbeh, tear off a small egg-sized chunk of the dough and roll into a ball.",
      "Place in the palm of one hand and with the index finger of the other hand make a hole in the center.",
      "Continue pushing into it while rotating, until you have a small cup shape with thin walls.",
      "With a small spoon, fill the kubbeh with the filling, being careful not to overfill so you can close it properly.",
      "Once filled, gather the open edges together to seal.",
      "With moist hands, gently form the kubbeh into the shape of an egg, using the tips of your fingers to shape the top and bottom into pointed ends.",
      "Continue until you have used up all the dough and filling.",
      "At this point, the kubbeh can be fried or frozen.",
      "To deep-fry the kubbeh, heat oil in a deep fryer to 350°F/180°C.",
      "Working in batches, place several kubbeh in the oil, taking care not to overcrowd the pan.",
      "Fry for about 5 minutes until a deep golden brown, then remove with a slotted spoon and drain on paper towels.",
      "Serve immediately with a side of Tahini Sauce, if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": "They can be fried directly from frozen."
  }
]