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": "ac23214acdd44ad992a4f533a96f7f7a",
    "updated": "2025-04-24T01:48:49.914Z",
    "title": "Mini Vegan Sausage Rolls",
    "subtitle": null,
    "description": "These bite-sized vegan sausage rolls are perfect for parties and gatherings.  They are delicious served with a horseradish sauce.",
    "ingredients": [
      {
        "section": "WET INGREDIENTS",
        "ingredients": [
          "hot vegetable stock",
          "dried mixed mushrooms",
          "vegetable oil",
          "red onion, peeled and chopped",
          "garlic cloves, crushed",
          "cider or apple juice",
          "tinned chickpeas (garbanzos), drained and rinsed",
          "tomato purée (paste)",
          "paprika",
          "dried sage",
          "dried rosemary",
          "zest of",
          "dried oregano",
          "dried thyme",
          "dried tarragon",
          "cayenne pepper",
          "fennel seeds",
          "sea salt and pepper",
          "white miso paste"
        ]
      },
      {
        "section": "DRY INGREDIENTS",
        "ingredients": [
          "vital wheat gluten",
          "chickpea (gram) flour, plus extra for dusting",
          "block ready-made vegan puff pastry"
        ]
      },
      {
        "section": "FOR THE GLAZE",
        "ingredients": [
          "maple syrup",
          "vegetable oil",
          "non-dairy milk"
        ]
      },
      {
        "section": "FOR THE TOPPINGS",
        "ingredients": [
          "smoked sea salt flakes",
          "fennel seeds",
          "mixed sesame seeds"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "horseradish sauce"
        ]
      }
    ],
    "instructions": [
      "Place the dried mushrooms in a blender and pour the hot vegetable stock over them. Let them rehydrate for 5 minutes.",
      "While the mushrooms are rehydrating, heat the oil in a small saucepan. Sauté the chopped onion and crushed garlic until softened and lightly golden. Add this mixture to the blender with the mushrooms and stock.",
      "Add all remaining wet ingredients to the blender and blend until the mixture is smooth.",
      "In a large mixing bowl, combine the vital wheat gluten and chickpea flour.",
      "Pour the blended wet ingredients into the dry ingredients.  Mix quickly with a spatula until a dough forms.",
      "Transfer the dough to a clean work surface and knead for approximately 10 minutes. Alternatively, use a stand mixer with a dough hook.  Kneading vigorously will result in a firmer, chewier sausage.",
      "Divide the dough into 8 equal pieces.  For uniformity, weigh each piece; they should be around 110g (4oz) each.",
      "Fill a large saucepan with water until it's half full. Bring the water to a boil, then reduce the heat to a simmer.",
      "Prepare 8 sheets of aluminum foil, approximately 25cm (10in) long, shiny-side up. Greaseproof baking paper can be used as a substitute.",
      "Shape each piece of dough into a sausage.  Place each sausage on a piece of foil and wrap tightly, twisting the ends to seal.",
      "Wrap each foil-wrapped sausage in cling film (plastic wrap).",
      "Carefully place the wrapped sausages into the simmering water. Cover the saucepan and simmer for 50 minutes, stirring occasionally.  Maintain a gentle simmer; do not allow the water to boil.",
      "After 50 minutes, check if the sausages are firm by carefully removing one from the water (it will be hot!). If it's still soft, return it to the water and continue simmering for another 10 minutes.",
      "Once firm, remove the sausages from the water and place them on a wire rack to cool. After they are cool enough to handle, remove the foil and cling film. Let them cool completely before refrigerating or freezing.  They can be stored in the freezer for up to 3 months.",
      "Thaw completely before using.",
      "Preheat oven to 180°C (350°F). Line a baking sheet with baking parchment.",
      "On a lightly floured surface, roll out the puff pastry into a long, thin rectangle, approximately 3mm thick. Trim the edges to make them straight.",
      "Arrange the cooled sausages in a line down the center of the pastry rectangle.",
      "In a small bowl, whisk together the glaze ingredients. Brush the pastry around the sausages with the glaze.",
      "Fold the pastry over the sausages, pressing gently to remove any air pockets, and firmly pinch the edges to seal.",
      "Brush the top of the pastry with the remaining glaze. Sprinkle with smoked sea salt flakes, fennel seeds, and mixed sesame seeds.",
      "Cut the large sausage roll into 5cm (2in) pieces. Place them on the prepared baking sheet.",
      "Bake for 15-18 minutes, or until the pastry is golden brown. Serve warm with horseradish sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]