Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ee281d9ae88c4754a5f290563af24042",
    "updated": "2025-05-17T23:01:16.993Z",
    "title": "Shawarma with Onions and Sumac",
    "subtitle": "A beloved street food from the Middle East and beyond, shawarma is definitely worth preparing at home. Once you experience this flavorful homemade version, you may rarely want to return to the street variety.",
    "description": "Shawarma is a beloved street food in the Middle East and many other places around the world, but making it at home is definitely worthwhile. This recipe delivers an incredible depth of flavor that will likely make you prefer it over store-bought versions. The quantity is generous and can be halved if desired, though its tastiness might tempt you to eat more than expected. The suggested garnishes are optional but truly elevate the overall taste and enjoyment of your homemade shawarma sandwiches.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beef, lamb, or chicken meat .",
          "olive oil",
          "vinegar (red wine, white wine, cider, or distilled).",
          "freshly squeezed lemon juice",
          "salt",
          "nine spice mix .",
          "curry powder",
          "chilli powder",
          "garlic granules",
          "mastic, ground to a powder (optional).",
          "pita bread, homemade or store-bought, to serve"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "onions, sliced into half-moons, mixed with 1 tbsp sumac and 0.5 tsp olive oil",
          "quantity tahini sauce .",
          "tomatoes, diced",
          "mini cucumbers, diced",
          "fresh mint leaves",
          "pickles of your choice"
        ]
      }
    ],
    "instructions": [
      "Cut the meat into large pieces and place them on a plate. Freeze until nearly solid but still slightly pliable.",
      "Alternatively, thaw previously frozen meat slowly in the refrigerator for a few hours. The timing will vary depending on the freezer, type of meat, and piece size. The goal is to have the meat firm enough to slice thinly, but not so hard that cutting is impossible.",
      "Using a sharp knife, slice the partially frozen meat into very thin, paper-thin slices.",
      "Place the sliced meat into a large bowl and add 4 tablespoons of olive oil, vinegar, lemon juice, salt, and spices. Mix thoroughly to ensure all pieces are coated.",
      "Let the meat marinate for at least 1 hour, though overnight marinating is preferable for deeper flavor.",
      "Heat the remaining olive oil in a large, heavy skillet over high heat until hot but not smoking.",
      "Add the marinated meat and cook, stirring occasionally, until fully cooked and nicely browned, approximately 10 minutes.",
      "If the meat releases a lot of liquid, continue cooking longer to allow the water to evaporate so that the meat can brown properly.",
      "Remove from heat and serve with pita bread and assorted garnishes, allowing everyone to assemble their own shawarma sandwiches."
    ],
    "notes_ingredients": "Shawarma can be prepared using beef, lamb, or chicken. For beef, tender cuts like sirloin or rib-eye are ideal but tend to be pricier; however, less expensive cuts such as rump, flank, or arm chuck work well since the meat will be marinated. For lamb, select a cut from the hind leg. Chicken breast or boneless thigh are both suitable options. The key to great shawarma is slicing the meat paper-thin, so freezing the meat before slicing helps achieve this with better control.",
    "notes_instructions": ""
  }
]