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": "ee74fc3230804d63b2e3aeb1b8e922ff",
    "updated": "2025-05-17T15:20:11.770Z",
    "title": "Za'atar-Spiced Pita",
    "subtitle": null,
    "description": "Za'atar is a fragrant Middle Eastern blend of herbs and spices that usually includes thyme, roasted sesame seeds, sumac, and sometimes marjoram and oregano. These herbs were traditionally gathered from local landscapes and combined with spices acquired through vibrant trade routes. When paired with pita bread—a staple in Middle Eastern cuisine—and labneh, a thick and tangy yogurt spread, this recipe presents a contemporary take on ancient flavors. The result is a simple yet flavorful snack, ideal for sharing or serving as an appetizer at any gathering.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pita bread rounds",
          "olive oil",
          "za'atar spice mix",
          "salt",
          "labneh (or thick greek yogurt).",
          "extra virgin olive oil",
          "garlic, minced",
          "fresh mint, finely chopped",
          "zest of",
          "salt and pepper to taste"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for easier cleanup.",
      "Cut the pita bread into triangular wedges, similar to slicing a pizza.",
      "In a small bowl, mix together 1/4 cup olive oil, za'atar, and salt until fully combined.",
      "Lightly brush both sides of the pita wedges with the za'atar oil mixture, then arrange them in a single layer on the prepared baking sheet.",
      "Bake in the preheated oven for 10-15 minutes, or until the pita chips are golden and crispy. Keep an eye on them after 10 minutes to avoid burning.",
      "While the pita chips bake, prepare the labneh dip. In a medium bowl, combine the labneh, extra virgin olive oil, minced garlic, fresh mint, and lemon zest. Stir until well mixed.",
      "Season the labneh dip with salt and pepper to your preference, then transfer it to a serving bowl.",
      "Once baked, remove the pita chips from the oven and allow them to cool for a few minutes before serving with the labneh dip."
    ],
    "notes_ingredients": "Gluten-Free: Substitute pita bread with gluten-free pita or tortillas for those with gluten sensitivities or celiac disease. This swap preserves a similar texture and the satisfying crunch of the chips.\nVegan: To make a vegan labneh, blend soaked cashews with lemon juice, apple cider vinegar, and a pinch of salt. Adjust the thickness with water as needed to achieve a creamy, tangy alternative.\nDairy-Free: For a dairy-free labneh substitute, use a dairy-free yogurt like coconut yogurt as the dip’s base. Straining it through cheesecloth will help achieve a texture similar to traditional labneh.",
    "notes_instructions": "For extra crispiness, slice the pita bread horizontally into two rounds before cutting and seasoning.\nIf making labneh from scratch, strain Greek yogurt overnight using cheesecloth to develop the characteristic thickness and tang.\nUse a silicone brush to evenly coat the pita wedges with the za'atar oil mixture for full flavor coverage.\nAllow the pita chips to cool on a wire rack to prevent sogginess caused by steam.\nThe labneh dip can be prepared in advance and chilled overnight to enhance its flavors."
  }
]