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": "9e7c4d52d93d4b4990398980413611b8",
    "updated": "2025-05-08T11:20:06.146Z",
    "title": "Stuffed Hard Crab",
    "subtitle": null,
    "description": "Zero-waste cooking is a key concept in this recipe. Komatsu participates in the Cooking Festival competition using leftover ingredients. He boils a hard crab with a shell that is extremely hard for 9 minutes and 6.2 seconds, then fries it in oil heated to 96.2°C (205°F). He stuffs the crab with \"beach fried rice,\" which includes peas, corn, shrimp, mushrooms, crab meat, and red bell peppers. This flavorful combination impressed the judges and helped Komatsu advance easily through the first round.",
    "ingredients": [
      {
        "section": "Beach Fried Rice",
        "ingredients": [
          "day-old fried rice",
          "egg yolks",
          "vegetable oil, divided, for cooking",
          "onion, finely chopped",
          "grated ginger root",
          "garlic, minced",
          "finely chopped cabbage",
          "red bell pepper, seeded and finely chopped",
          "white button mushrooms, thinly sliced",
          "small-size shrimp, peeled and deveined",
          "scallions, finely chopped",
          "frozen peas, thawed",
          "frozen corn kernels, thawed",
          "sesame oil",
          "soy sauce",
          "salt",
          "pepper"
        ]
      },
      {
        "section": "Stuffed Hard Crab",
        "ingredients": [
          "soft-shell crabs",
          "oil, for shallow-frying",
          "all-purpose flour",
          "paprika",
          "garlic powder",
          "salt, plus more to season",
          "eggs, beaten"
        ]
      },
      {
        "section": "Lemon Garlic Dip",
        "ingredients": [
          "kewpie mayo",
          "zest and juice of",
          "garlic, grated"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "scallion, finely chopped",
          "wedges lemon"
        ]
      }
    ],
    "instructions": [
      "To prepare the beach fried rice: In a medium bowl, combine the day-old rice with the egg yolks, mixing until the rice grains separate and take on a yellow hue from the yolks.",
      "Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Push the rice to one side, then add the onion, grated ginger, and minced garlic along with the remaining ½ tablespoon of vegetable oil. Cook until fragrant, about 2 minutes.",
      "Mix the cooked onion, ginger, and garlic with the rice, then stir in the cabbage, red bell peppers, and mushrooms. Cook for 2 minutes before adding the shrimp, scallions, peas, corn, sesame oil, soy sauce, salt, and pepper. Continue cooking until the shrimp turn pink on both sides, about 3 to 4 minutes. Remove from heat.",
      "To prepare the stuffed hard crab: Carefully open the top shells of the crabs without removing them completely, and discard the gills. The gills are long, triangular filaments on both sides of the crab, usually gray. Remove them by hand and discard. Flip the crabs over and remove the aprons, which are small flaps on the underside—rounded for females and pointed for males. Tear off the aprons and discard. Thoroughly wash the crabs and pat them dry with paper towels.",
      "In a medium deep skillet, heat ½ inch (12 mm) of oil to 350°F (175°C), monitoring with a thermometer. Prepare a dredging station using two medium shallow bowls: one with the flour, paprika, garlic powder, and ¼ teaspoon salt mixed together; the other with the beaten eggs.",
      "Open the top shell of a crab carefully and stuff it with a portion of the beach fried rice. Coat the crab fully in the flour-paprika mixture, then dip in the beaten eggs, and coat again in the flour-paprika mixture. Repeat this process for the remaining crabs.",
      "Once the oil is hot, gently slide a crab into the oil, bottom side down. Cook for 2 to 3 minutes, then carefully flip and cook another 2 to 3 minutes. Remove the crab from the oil using a spatula and tongs, transfer it to a wire rack, and lightly season with a pinch of salt. Repeat with the remaining crabs.",
      "To prepare the lemon garlic dip: In a small bowl, combine all dip ingredients and mix until smooth.",
      "To serve: Arrange 2 stuffed hard crabs on each plate with a dollop of lemon garlic dip, 2 lemon wedges, and a sprinkle of scallions."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]