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": "3504f46ec49d42bd909d9baebb7bcc8a",
    "updated": "2025-04-24T02:22:02.838Z",
    "title": "Herb, Olive, and Tomato Filled Homemade Rolls",
    "subtitle": "These delightful homemade rolls, filled with a Mediterranean-inspired mixture, make the perfect finger food.",
    "description": "A flavorful blend of herbs complements a rich filling of tofu, tomatoes, and olives. These rolls are a satisfying and enjoyable lunch option.",
    "ingredients": [
      {
        "section": "For the dough",
        "ingredients": [
          "bread flour",
          "sea salt",
          "packet of active dried yeast",
          "granulated sugar",
          "mixed seeds (such as poppy or caraway seed for flavor)",
          "crushed linseeds, plus",
          "olive oil",
          "soy cream, or other plant-",
          "herbes de provence"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "shallot",
          "basil tofu, or tofu rosso,",
          "dried basil",
          "herbes de provence",
          "dried oregano",
          "sea salt",
          "freshly ground black",
          "sun-dried tomatoes in oil",
          "olive oil",
          "soy cream, or other",
          "pitted kalamata olives"
        ]
      }
    ],
    "instructions": [
      "To prepare the dough, whisk together the flour, salt, active dried yeast, sugar, and seeds in a bowl. Add the oil and 3/4 cup (200ml) of lukewarm water. Knead the mixture vigorously for approximately 10 minutes until a smooth, airy dough forms. Cover the dough and let it rise in a warm location for 30 minutes.",
      "While the dough is rising, peel and roughly chop the shallot. In a food processor, combine the shallot, tofu, basil, herbes de Provence, oregano, salt, pepper, and sun-dried tomatoes. Process until smooth. Add the olive oil and soy cream, and continue processing until you achieve a spreadable consistency that isn't too crumbly.  If needed, add salt and pepper to taste. Depending on their size, halve or quarter the olives and gently fold them into the tofu mixture.",
      "Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Divide the dough into four equal portions. Flatten each portion into a disc shape. Spread one-quarter of the filling onto each disc. Fold the edges of the dough over the filling, pressing firmly to seal. Smooth the surface of each roll and flip it over to create a neater appearance.",
      "Arrange the rolls on the prepared baking sheet. Brush generously with soy cream and sprinkle with linseed and herbes de Provence. Bake for about 18 minutes in the center of the preheated oven.  Once baked, let the rolls cool completely on a wire rack."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]