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": "ba8cc5684e0c4c49b90052f9119a5311",
    "updated": "2025-04-24T08:27:12.952Z",
    "title": "Chickpea, Tomato, and Bread Soup",
    "subtitle": "A hearty soup inspired by Tuscan ribollita.",
    "description": "This satisfying and warming soup, reminiscent of a vegetable stew, is a complete meal in itself. Perfect for a cozy dinner.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "onion, sliced",
          "fennel bulb, sliced",
          "about (118.294 ml) olive oil",
          "carrot, peeled, cut lengthways in half and sliced",
          "celery stalks, sliced",
          "tomato paste",
          "white wine",
          "one (396.893 g) can italian plum tomatoes",
          "chopped oregano",
          "chopped parsley",
          "thyme leaves",
          "bay leaves",
          "sugar",
          "vegetable stock",
          "salt and black pepper",
          "slices stale sourdough bread (crust removed)",
          "freshly cooked chickpeas (canned are fine too)",
          "basil pesto",
          "handful of shredded basil leaves to serve (optional)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F.",
      "In a large saucepan, sauté sliced onion and fennel in 3 tablespoons of olive oil over medium heat for about 4 minutes.",
      "Add sliced carrot and celery to the saucepan and continue cooking for another 4 minutes, stirring occasionally, until slightly softened.",
      "Stir in the tomato paste and cook for 1 minute.",
      "Pour in the white wine and allow it to simmer for a minute or two.",
      "Add the canned tomatoes (with their juices), herbs, sugar, vegetable stock, salt, and pepper.",
      "Bring the mixture to a boil, then cover and reduce heat to low, simmering for 30 minutes.",
      "Meanwhile, tear the stale bread into bite-sized pieces.",
      "Toss the bread pieces with 2 tablespoons of olive oil and a pinch of salt, then spread them on a roasting pan.",
      "Bake the bread for approximately 10 minutes, until completely dry and crisp.",
      "Remove the toasted bread from the oven and set aside.",
      "Ten minutes before serving, lightly crush the chickpeas with a potato masher or rolling pin, leaving some whole.",
      "Add the crushed chickpeas to the simmering soup and cook for 5 minutes.",
      "Incorporate the toasted bread into the soup, stir well, and continue cooking for another 5 minutes.",
      "Season the soup generously with salt and pepper to taste.",
      "Ladle the soup into bowls.",
      "Garnish each serving with a dollop of basil pesto, a drizzle of olive oil, and a sprinkle of fresh basil, if desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Adjust the amount of vegetable stock to achieve your desired soup consistency."
  }
]