Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
    - 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 : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Dandelions with Caramelized Onions",
    "subtitle": "هندبا بالبصل",
    "description": "Long before foraging became popular in fine dining, it was an integral part of Palestinian life. Throughout the year, my family trekked through the nearby mountains and valleys to gather seasonal greens. From leaves for stuffing and herbs for drying to various greens for sautéing and cooking, we knew the land's offerings intimately. Hindbeh, my father's favorite, is a type of chicory (referred as dandelion greens in the United States), which has a fairly bitter taste but offers great health benefits. Typically, it is blanched before cooking, but the supermarket varieties tend to be more tender and can be cooked directly. If dandelion or chicory is unavailable, kale leaves make a great substitute—just be sure to remove the tough stems.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, sliced into thin half-moons",
          "dandelion greens , coarsely chopped into bite-size pieces",
          "lemon",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet over medium-high heat.",
      "Add the sliced onion, sprinkle with salt, and cook, stirring regularly, until golden and beginning to crisp, about 15 minutes.",
      "Once ready, transfer a generous spoonful of onions to a plate lined with paper towels for garnish, leaving the rest in the pan.",
      "Add the dandelion greens to the onions and mix well to combine.",
      "Reduce the heat, cover the skillet, and cook, tossing occasionally, until the greens are fully wilted and blended with the onions. This may take between 15 and 30 minutes depending on the leaf variety.",
      "While cooking, peel the lemon carefully, keeping the pith intact, and cut it into cubes.",
      "To serve, place the cooked dandelion greens in a shallow bowl.",
      "Top with the fried onions in the center, then arrange the lemon cubes around and over the greens.",
      "This dish can be enjoyed as a side using a fork or scooped up with bread for a complete meal."
    ],
    "notes_ingredients": "The exact plant harvested in Palestine can be hard to find outside the region. However, there are several related plants with similar flavors, such as dandelion greens, puntarelle chicory, curly endive, escarole, and even turnip greens or kale. Cooking times will vary depending on leaf tenderness, and the amount needed may differ since some greens have thicker stems that are trimmed away.",
    "notes_instructions": ""
  }
]