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": "cec4d47c032a460385db8d1640102a7a",
    "updated": "2025-04-25T14:39:06.557Z",
    "title": "Gluten-free sandwich bread",
    "subtitle": "Delicious sandwich bread without wheat, dairy, soy, or eggs! yes, indeed!",
    "description": "This is the loaf you'll rely on daily for toast and lunch. It’s best to use a gluten-free bread pan that is slightly taller and narrower than a standard bread pan to help the bread rise properly.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "(about 3½ cups) bread flour blend",
          "xanthan gum",
          "quick-rising yeast",
          "baking powder",
          "salt",
          "organic cane sugar",
          "(80 ml) grapeseed oil",
          "flaxseed eggs",
          "(240 ml) warm water"
        ]
      }
    ],
    "instructions": [
      "1. Grease a 9 by 4 by 4-inch (23 by 10 by 10 cm) loaf pan.",
      "2. In a medium bowl, combine the flour, xanthan gum, yeast, baking powder, salt, and sugar.",
      "3. In a large bowl, blend the oil, flaxseed eggs, and ¾ cup plus 2 tablespoons (210 ml) water using a mixer on medium speed for about 30 seconds.",
      "4. Gradually incorporate the dry ingredients into the wet mixture, mixing on medium-low speed until combined. Then, increase the speed to medium-high and beat for 2 minutes. If necessary, add up to 2 tablespoons of water, one tablespoon at a time, until the dough adheres to the sides of the mixing bowl.",
      "5. Transfer the dough into the prepared loaf pan, spreading it evenly with a spatula, and smooth the top with wet fingers.",
      "6. Allow the bread to rise for 25 minutes in a warm, humid area.",
      "7. Preheat the oven to 375°F (190°C). While the oven heats, let the bread rise for an additional 5 to 10 minutes. The dough should rise to about 1 inch (2.5 cm) below the top of the pan when fully risen.",
      "8. Bake for 37 to 41 minutes, until the internal temperature reaches 200°F to 205°F (93°C to 96°C). Promptly remove the bread from the pan and place it on a cooling rack. Allow it to cool completely before slicing."
    ],
    "notes_ingredients": "If you are allergic to flaxseeds, substitute with Chia Seed Eggs or an egg replacer for the Flaxseed Eggs.",
    "notes_instructions": "Bread that you do not intend to consume within 2 to 3 days can be frozen in airtight bags for up to 6 months. I recommend slicing it before freezing, allowing you to take out the slices as needed. Once frozen, the bread is best enjoyed toasted."
  }
]