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

    [
  {
    "recipeCode": "b6e2bb54a9c2442294077debc3066e30",
    "updated": "2025-05-17T18:17:24.862Z",
    "title": "Baked Kibbe",
    "subtitle": null,
    "description": "Kibbe is Lebanon's national dish, cherished for its delicate flavors and the many ways it can be prepared.",
    "ingredients": [
      {
        "section": "INGREDIENTS FOR BASIC KIBBE",
        "ingredients": [
          "ground lamb meat (boned leg of lamb, fat removed, ground at butcher or using a fine blade on a food mill).",
          "yellow onions, chopped",
          "fine burghul (bulgur wheat).",
          "salt and pepper to taste"
        ]
      },
      {
        "section": "INGREDIENTS FOR KIBBE FILLING",
        "ingredients": [
          "ground lamb meat (boned leg of lamb, fat removed, ground at butcher or using a fine blade on a food mill).",
          "salt and pepper to taste",
          "cinnamon",
          "yellow onion, chopped",
          "pine nuts",
          "lemon juice"
        ]
      },
      {
        "section": "INGREDIENTS FOR BAKING",
        "ingredients": [
          "butter",
          "some water for sprinkling"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F.",
      "Grease a 9\" x 12\" x 2\" glass or stainless steel pan lightly with some of the butter, reserving 1/4 pound for topping the dish.",
      "Spread the basic uncooked kibbe mixture evenly about 1/2 inch thick, smoothing and gently pressing it down by hand; sprinkle lightly with water to achieve a very smooth surface.",
      "Add a 1/2-inch-thick layer of the cooked filling over the entire pan. Press down and smooth gently by hand.",
      "Cover with a second layer of the uncooked kibbe mixture about 1/3 inch thick. Again, press down and sprinkle with water until the surface is very smooth.",
      "Using a wet, sharp knife, carefully cut the kibbe with evenly spaced diagonal lines along the longer side of the pan, then across the shorter side to create diamond-shaped pieces. Take care not to disturb the smooth surface or the filling.",
      "With a wet knife, gently loosen the kibbe from the edges of the pan, then lightly score the center of each diamond-shaped piece by inserting and removing the knife. This will allow the butter to reach the center of each piece.",
      "Make a hole about the size of a nickel in the center of the dish.",
      "Cut the reserved 1/4 pound of butter into small pieces and distribute them evenly over the top of the pan, placing some in the hole.",
      "Bake on the bottom oven rack for 45-60 minutes, depending on your oven. The kibbe is done when the pan moves when gently shaken.",
      "Remove the pan from the oven and sprinkle the kibbe with cold water. Cover with a tray, cookie sheet, or another pan until serving. Kibbe can be served cold, but many prefer it warm straight from the oven."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]