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": "a32c608348dc4f88b0854c8e2e13ba56",
    "updated": "2025-05-10T09:27:23.095Z",
    "title": "Chocolate Viennese Whirls",
    "subtitle": null,
    "description": "Viennese whirls are delicate, soft, and utterly delicious biscuits. I have always loved them, and turning them into a chocolate version makes them even more irresistible! While this variation strays from the traditional recipe, the biscuits are visually appealing, enjoyable to make, and delightful to eat.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "plain flour",
          "cocoa powder",
          "full-fat milk"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan) and line two baking trays with parchment paper.",
      "Beat the butter alone in a bowl until it becomes smooth and creamy.",
      "Add the icing sugar and mix thoroughly until well combined.",
      "Gradually incorporate the plain flour, cocoa powder, and milk until the dough is smooth.",
      "Fill a piping bag fitted with a star-shaped nozzle with the dough mixture.",
      "Pipe 30 circles of dough onto the lined trays, spacing them a few centimeters apart, each circle measuring about 5–6 cm in diameter.",
      "Bake for 20 minutes. Once baked, allow the biscuits to cool on the trays while preparing the filling.",
      "In a clean bowl, beat the butter until smooth.",
      "Add the icing sugar and continue beating until the mixture is smooth and creamy.",
      "Pipe or spread a small amount of buttercream onto one biscuit and sandwich it with another."
    ],
    "notes_ingredients": [
      "For a vanilla flavor, substitute the cocoa powder with an equal amount of plain flour and add 1 teaspoon of vanilla extract.",
      "To create a chocolate buttercream, replace 25g of the icing sugar with cocoa powder."
    ],
    "notes_instructions": "Optionally, dip the filled or unfilled Viennese whirls into 200g of melted chocolate. Place the biscuits on a new lined tray and allow the chocolate to set."
  }
]