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": "8b407bee21644d7083c310ee6078975c",
    "updated": "2025-04-24T10:45:21.633Z",
    "title": "Comforting Cabbage, Onion, and Farro Soup",
    "subtitle": "A warm, comforting, and nourishing soup, perfect for a chilly day.",
    "description": "This soup offers a warm, comforting, and nourishing experience, ideal for a cold or drizzly day. It's a hearty and flavorful dish that's perfect for a simple yet satisfying meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cabbage, savoy or green",
          "extra-virgin olive oil",
          "onion, thinly sliced",
          "kosher salt and freshly ground black pepper",
          "garlic cloves, smashed and peeled",
          "healthy sprig rosemary or thyme",
          "red wine vinegar or white wine vinegar",
          "farro",
          "about 4 cups meat or poultry broth, homemade or low-sodium store-bought",
          "fresh lemon juice",
          "freshly grated parmigiano-reggiano cheese"
        ]
      }
    ],
    "instructions": [
      "Remove the cabbage core and chop it finely.",
      "Shred the cabbage leaves finely, either by slicing through the cabbage head or by separating the leaves, rolling them, and slicing crosswise into ½-inch ribbons.",
      "Heat ¼ cup of olive oil in a large pot or Dutch oven over medium heat.",
      "Add the onion, chopped cabbage core, a pinch of salt, and some freshly ground black pepper.",
      "Cook and stir frequently for about 10 minutes, until the onion softens and releases its aroma, without browning.",
      "Add the garlic and cook for another 5 minutes until softened.",
      "Incorporate the shredded cabbage leaves and rosemary.",
      "Cover the pot and allow the cabbage to steam briefly, then toss to help it wilt and soften further.",
      "Cook covered for at least 30 minutes, or until the cabbage is very tender and sweet.",
      "Once the cabbage is cooked, stir in the vinegar.",
      "Season with additional salt and pepper to taste.",
      "In a separate saucepan, heat a small amount of olive oil over medium heat.",
      "Add the farro and cook, stirring continuously, until lightly toasted and fragrant (5 to 8 minutes).",
      "Combine the farro and cabbage mixture (using the larger pot), and add 4 cups of broth.",
      "Reduce heat to a gentle simmer and cook for 25 to 35 minutes, until the farro is tender and the flavors have melded.",
      "Stir in the lemon juice.",
      "If the soup is too thick, add ½ cup of water or broth.",
      "Adjust seasoning with salt, pepper, or lemon juice as needed.",
      "Serve the soup in shallow bowls, topped with grated Parmigiano-Reggiano cheese and a drizzle of olive oil. Offer additional cheese at the table."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]