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": "596241f60034439bab6164a3fd6d1318",
    "updated": "2025-04-24T07:42:08.487Z",
    "title": "Quinoa and Grilled Sourdough Salad",
    "subtitle": "A satisfying and summery bread salad that's almost a meal in itself.",
    "description": "This vibrant salad is inspired by the traditional Arab fattoush, but with a lighter, more delicate twist. Quinoa replaces the usual bread, adding a nutritious and fluffy element. The sweetness and juiciness of the tomatoes play a key role, so adjust the dressing accordingly if your tomatoes are less flavorful.  Allowing the salad to rest briefly softens the croutons, unless a pronounced crunch is preferred.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quinoa",
          "sourdough bread",
          "olive oil, plus extra to brush the bread",
          "salt",
          "ripe medium tomatoes",
          "cucumbers, unpeeled",
          "red onion, very thinly sliced",
          "chopped cilantro",
          "chopped mint",
          "chopped parsley",
          "lemon juice",
          "red wine vinegar",
          "garlic cloves, crushed",
          "black pepper"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F.",
      "Cook the quinoa in boiling water for 9 minutes, or until tender.",
      "Drain the cooked quinoa in a fine-mesh sieve and rinse with cold water. Set aside to dry.",
      "Lightly brush the sourdough bread slices with olive oil and season with salt.",
      "Arrange the bread slices on a baking sheet and bake for approximately 10 minutes, flipping them halfway through.",
      "The bread should be completely dry and crispy.",
      "Remove the toasted bread from the oven and let it cool before breaking it into various-sized pieces.",
      "Dice the tomatoes into roughly 3/4-inch pieces and place them in a mixing bowl.",
      "Dice the cucumbers into similar-sized pieces and add them to the bowl with the tomatoes.",
      "Combine all remaining ingredients, including the cooked quinoa and croutons, in the bowl. Gently toss until everything is well mixed.",
      "Taste the salad and adjust the seasoning as needed."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]