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": "e75a4deed7a342cfa4bad7cce5024f46",
    "updated": "2025-05-17T05:12:11.504Z",
    "title": "Agege Bread",
    "subtitle": null,
    "description": "Everyone should have a reliable bread recipe to fall back on, and Agege bread is a fantastic choice. This soft, fluffy bread originates from Lagos, named after a local suburb, but it is loved throughout Nigeria and beyond. In cities like London, bakeries run by Nigerians often produce this bread in large quantities. It pairs wonderfully with many dishes, especially at breakfast—think bread with tea, beans, akara, stew, or scrambled tofu. Baking it yourself at home is simpler than it seems. Few things compare to the warm, inviting aroma of freshly baked bread filling your house.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "strong bread flour",
          "salt",
          "active dried yeast",
          "sugar",
          "warm water",
          "vegan margarine, melted (plus extra for greasing and brushing).",
          "warm plant-based milk"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, mix together the flour and salt.",
      "In a separate bowl, combine the yeast, sugar, and warm water.",
      "Let the yeast mixture rest for 5-6 minutes until it becomes frothy.",
      "Add the yeast mixture and melted margarine to the flour mixture.",
      "Gradually pour in the warm plant-based milk while mixing until a sticky dough forms.",
      "Turn the dough onto a lightly floured surface and knead it until it is no longer sticky and feels elastic. This can take up to 20 minutes, so be prepared for a bit of a workout!",
      "If using a stand mixer with a dough hook, knead the dough for about 10-15 minutes.",
      "Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and allow it to rise for 1 hour or until it doubles in size.",
      "Knock back the dough to release excess air bubbles and knead it again in the bowl for 5 minutes.",
      "Divide the dough into two equal parts and roll each into a thick log.",
      "Place each dough log into a greased 2lb bread loaf tin.",
      "Cover the tins with clean kitchen towels and let the dough rise again for 45 minutes.",
      "Brush the tops of the dough with some melted margarine, then bake in a preheated oven at 180°C for 20-25 minutes, until the bread is lightly golden on top.",
      "Remove the bread from the tins and cool on a wire rack before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]