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": "57b3b2b043a0425c967547d4905fe14e",
    "updated": "2025-05-10T23:03:51.564Z",
    "title": "Pumpkin Bavarian Cream Tart",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pumpkin puree",
          "light cream",
          "milk",
          "ground ginger",
          "ground nutmeg",
          "ground cinnamon",
          "ground cloves",
          "salt",
          "white sugar",
          "cold water",
          "unflavored gelatin",
          "egg yolks",
          "white sugar",
          "vanilla extract",
          "scotch whiskey",
          "heavy cream",
          "baked pastry shell"
        ]
      }
    ],
    "instructions": [
      "In a blender, combine the pumpkin puree, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar. Blend until smooth.",
      "Place the cold water in a small bowl and sprinkle the gelatin over the surface to soften.",
      "In a large saucepan, combine the egg yolks and the remaining 1/2 cup of sugar. Using a hand mixer, beat the mixture until it becomes thick and pale, about 5 minutes. Stir in the pumpkin puree blend and gently heat over low heat, stirring continuously just until the mixture is hot and small bubbles begin to appear. Avoid boiling. Transfer the pumpkin mixture to a large bowl, then stir in the vanilla extract, whiskey, and softened gelatin. Refrigerate until the mixture starts to set, about 20 minutes.",
      "In a large bowl, whip the heavy cream using a hand mixer until soft peaks form. Fold one-third of the whipped cream into the cooled pumpkin mixture with a rubber spatula or wire whisk by gently stirring through the center and then around the edges until well combined. Fold in the remaining whipped cream just until incorporated.",
      "Pour the prepared mixture into the baked pastry shell and refrigerate until firm, approximately 2 to 3 hours. Optionally, garnish with extra whipped cream before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]