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": "9531a4dab5b84ad99e5e53322d23498f",
    "updated": "2025-05-18T16:51:24.758Z",
    "title": "Korean Chili Crab",
    "subtitle": null,
    "description": "My family has been visiting Jin Go Gae, a Korean restaurant in south-west London's New Malden, for the past five or six years. Although it's not conveniently located and is quite far from any station, it is always busy because it is renowned as one of the best and most authentic Korean eateries in the area. In fact, my parents still travel from Portsmouth to visit almost monthly. One of my favorite dishes there is a spicy marinated raw crab called yangnyeom gejang. In Korea, this dish is known as ‘the rice thief’ because the sauce is so flavorful that you keep going back for more rice to enjoy it with. While I love the raw crab version, it’s not for everyone, so this is our cooked adaptation. It’s addictive, messy, and delicious.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole brown crab, or crabs, about 1.5kg (1.361 kg) (141.748 g) in total",
          "cooked short-grain rice",
          "spring onions, trimmed and thinly sliced, to garnish"
        ]
      },
      {
        "section": "SAUCE",
        "ingredients": [
          "regular soy sauce",
          "gochugaru (korean red chili powder).",
          "corn syrup",
          "piece of fresh root ginger, peeled and very finely chopped",
          "sesame oil",
          "mirin",
          "garlic cloves, minced",
          "fish sauce",
          "apricot jam",
          "white rice vinegar",
          "roasted sesame seeds"
        ]
      }
    ],
    "instructions": [
      "If using a live crab, place it in the freezer for 20 minutes to numb it before cooking.",
      "Fill a large pot with water and bring it to a rolling boil.",
      "Submerge the crab completely in the boiling water and cook for 12 minutes.",
      "Remove the crab from the pot and allow it to cool.",
      "While the crab cools, prepare the sauce by combining all sauce ingredients in a bowl.",
      "Once cooled, gently twist off the legs and claws where they connect to the body.",
      "Reserve 3 tablespoons of the sauce, then pour the remaining sauce into a large bowl.",
      "Crack the legs and claws with a nutcracker or by sharply tapping with a large knife, then add them to the bowl with the sauce.",
      "Place the crab on its back and carefully insert a knife between the shell and the central body or 'purse' to pry it open.",
      "Set the purse aside.",
      "Drain any water from the shell, then remove and discard the grey feathery gills (also called 'dead man's fingers').",
      "Use a teaspoon to scoop out the brown crabmeat from the shell and place it in a small bowl.",
      "Mash the brown crabmeat with a fork, then add the cooked rice and the reserved sauce, mixing thoroughly.",
      "Set this mixture aside.",
      "Rinse the empty shell under running water and dry completely.",
      "Cut the crab purse into quarters with a large knife.",
      "Extract the white crabmeat and place it in a small bowl.",
      "Position the cleaned shell on a serving plate and fill it with the brown crabmeat and rice mixture.",
      "Top with the white crabmeat and sprinkle with spring onions.",
      "Arrange the spicy legs and claws around the dressed crab and serve.",
      "Prepare plenty of napkins, as this dish is deliciously messy."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]