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": "e5169be2665c484da91f4375549149ff",
    "updated": "2025-05-10T13:50:47.218Z",
    "title": "Granary Bread",
    "subtitle": null,
    "description": "Baking bread at home fills the house with one of the most delightful aromas. A sandwich or slice of toast made from a homemade granary loaf truly cannot be surpassed. This recipe combines white and wholemeal bread flours to achieve a wonderful balance of flavors, enhanced by a touch of honey's natural sweetness. You can also choose to use only white bread flour for a lighter bread or only wholemeal flour for a heartier, more rustic taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil",
          "strong white bread flour",
          "strong wholemeal bread flour",
          "dried yeast",
          "sea salt",
          "olive oil",
          "honey",
          "warm water"
        ]
      }
    ],
    "instructions": [
      "Lightly oil a 900g loaf tin.",
      "In a large bowl, combine the strong white bread flour and strong wholemeal bread flour.",
      "Place the dried yeast on one side of the bowl and the sea salt on the opposite side, keeping them separate to prevent the salt from inhibiting the yeast.",
      "Add the olive oil, honey, and 200ml of the warm water to the bowl, then begin bringing the dough together using a spatula.",
      "Start kneading the dough, gradually adding the remaining 100ml of water as needed until you achieve a smooth and pliable dough that bounces back when pressed.",
      "Transfer the dough to the prepared loaf tin, cover it with a lightly oiled piece of cling film, and place it in a warm spot to rise until it doubles in size, which may take around 2 hours.",
      "As the dough approaches the end of its proving time, preheat the oven to 200°C (180°C fan).",
      "Bake the loaf for 35 to 40+ minutes, until the crust is golden brown.",
      "Once baked, tap the bottom of the loaf; it should sound hollow when fully cooked.",
      "Allow the bread to cool completely before slicing and enjoying."
    ],
    "notes_ingredients": "You can use only white bread flour for a lighter loaf or all wholemeal flour if you prefer a nuttier, more rustic flavor.",
    "notes_instructions": null
  }
]