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": "6bf38480814149f49b920793fc0e53b4",
    "updated": "2025-05-10T08:50:50.831Z",
    "title": "Pavlova",
    "subtitle": null,
    "description": "Meringue is light, airy, and always something I can enjoy—even after a full meal. I love Eton Mess, meringues topped with chocolate, and meringues on their own, but my favorite is pavlova. Crisp on the outside and soft and marshmallowy inside, topped with sweetened cream and your choice of fruits, it's simple to prepare and always makes an impressive dessert!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "egg whites",
          "caster sugar",
          "white wine vinegar",
          "cornflour",
          "vanilla extract"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "double cream",
          "icing sugar",
          "vanilla extract",
          "berries (such as strawberries, blackberries, raspberries, blueberries, cherries).",
          "fresh mint leaves"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 150°C (130°C fan) and line a large baking tray with parchment paper.",
      "Using an electric hand whisk, beat the egg whites until stiff peaks form. When you lift the whisk from the mixture, the peaks should hold their shape firmly.",
      "While continuing to whisk, gradually add the caster sugar one teaspoon at a time. After all the sugar is incorporated, the mixture should appear smooth and glossy. Next, whisk in the white wine vinegar, followed by the cornflour and vanilla extract until combined.",
      "Secure the parchment paper to the baking tray by dabbing a small amount of meringue in each corner. Spoon the meringue onto the tray, shaping it into a circle approximately 25cm in diameter. You may adjust the size and height as you prefer, just ensure it fits on the tray.",
      "Bake the pavlova for 1 hour. After baking, switch off the oven and allow the pavlova to cool completely inside for about 3 hours without opening the oven door.",
      "When ready to serve, whip the double cream with icing sugar and vanilla extract until soft peaks form. Gently spoon the cream over the meringue, then top with thoroughly washed berries. Garnish with fresh mint leaves and serve."
    ],
    "notes_ingredients": "The vinegar and cornflour are optional but help create a delightful texture. Feel free to use any berries or other fruits such as kiwi, nectarines, or peaches for the topping. For a chocolate twist, you can fold 40g of cocoa powder into the meringue mixture.",
    "notes_instructions": "For enhanced flavor and visual appeal, try swirling 50ml of fruit coulis through the whipped cream before topping the pavlova."
  }
]