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": "73131ddc718342d98c82feb5c94ed37c",
    "updated": "2025-04-21T19:24:57.054Z",
    "title": "Olive Oil and Basil Bread",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dry yeast",
          "lukewarm water",
          "good quality olive oil",
          "chopped basil leaves",
          "bread flour",
          "vital wheat gluten (optional)",
          "cornmeal"
        ]
      }
    ],
    "instructions": [
      "In a bowl, dissolve the yeast in 1/2 cup of lukewarm water and let it sit until foamy.",
      "Combine the olive oil, chopped basil, and the remaining water. Stir well.",
      "Gradually add 2 cups of flour to the mixture, stirring until it becomes difficult to manage in the bowl.",
      "Turn the dough out onto a floured surface and knead, incorporating more flour until a smooth and elastic dough forms.  Alternatively, use a dough hook on an electric mixer. Kneading time is approximately 10 minutes by hand or 5 minutes with a mixer.",
      "Continue kneading until the dough pulls away from the sides of the bowl.",
      "Lightly oil the mixing bowl and place the dough back inside.",
      "Cover the bowl loosely with plastic wrap and let the dough rise in a warm location until doubled in size, about an hour.",
      "Once doubled, gently punch down the dough, remove it from the bowl, and divide it into five equal pieces.",
      "Using your fingertips, flatten each piece of dough into a circular shape.",
      "Create small round loaves by folding the edges of each circle towards the center, pinching the seams to seal.",
      "Flip each loaf over and gently rotate it between your palms to create a rounder, taller shape.",
      "Pinch the bottom seams together before placing each loaf, seam-down, onto a baking sheet dusted with a mixture of flour and cornmeal.",
      "Loosely cover the loaves with plastic wrap and allow them to rise again until doubled, about 30 minutes. Lightly dust the tops with flour to prevent sticking.",
      "Preheat oven to 375 degrees Fahrenheit with a baking tile (if available) on the bottom rack.",
      "Once risen, place the baking sheet on the preheated tile (or bottom rack). Add two ice cubes to the oven floor and quickly close the door.",
      "Bake for 30 minutes, or until the loaves sound hollow when tapped on the bottom and a toothpick inserted into the center comes out clean.",
      "Let the loaves cool completely before slicing.",
      "For a crispier crust after cooling, you can briefly return the bread to the oven."
    ],
    "notes_ingredients": "Vital wheat gluten can be added for enhanced texture, but it is not required.",
    "notes_instructions": "The dough can be divided into two or three larger portions instead of five, if desired.  A crispier crust can be achieved by returning the cooled bread to the oven for a few minutes."
  }
]