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

    [
  {
    "recipeCode": "ed76e0dc80eb4d2c8ec8837e7af5d9b9",
    "updated": "2025-05-17T18:31:15.387Z",
    "title": "Macaroon Kashab",
    "subtitle": "Glazed Sesame Seed Macaroons",
    "description": "While macaroons are often regarded as sweets, they can also provide nourishment. These particular macaroons are not overly sweet on their own, but the glaze adds a balanced sweetness that complements the delicate flavors in the macaroon.",
    "ingredients": [
      {
        "section": "INGREDIENTS FOR MACAROONS",
        "ingredients": [
          "cakes of yeast (2 for quicker results).",
          "lukewarm milk",
          "unbleached white flour",
          "sesame seeds (optional: slightly toast in oven).",
          "olive oil",
          "eggs, whisked",
          "anise seed",
          "mahlab"
        ]
      },
      {
        "section": "INGREDIENTS FOR SYRUP",
        "ingredients": [
          "white sugar",
          "cold water",
          "juice of",
          "orange blossom water"
        ]
      }
    ],
    "instructions": [
      "Dissolve the yeast cakes in lukewarm milk.",
      "In a large bowl, combine the flour and sesame seeds.",
      "Grind the anise seed and mahlab together in a blender, then add them to the flour mixture.",
      "Add the olive oil and whisked eggs to the flour mixture.",
      "Knead all ingredients thoroughly, but gently, for about 15 minutes until the bowl sides are clean. The dough should be slightly loose.",
      "Cover the dough and let it rise for 1 hour.",
      "Preheat the oven to 400°F.",
      "Once risen, shape about two handfuls of dough into a large, elongated rounded form roughly 2 feet long on the work surface. Cut into 1-inch pieces.",
      "To shape each macaroon, gently press a 1-inch piece against the grain of a flat cheese grater to form a pattern. Then carefully roll the dough off the grater in one smooth motion using the back of your fingers, creating a macaroon roughly the size and shape of a forefinger. Place them on a baking sheet with the overlapping seam side down.",
      "Bake for approximately 25 minutes or until the macaroons are lightly browned.",
      "While baking, dissolve the sugar in cold water, then add the lemon juice.",
      "Bring the syrup to a boil while stirring continuously, then boil for 3-4 minutes. Stir in the orange blossom water.",
      "As soon as the macaroons are removed from the oven, dip them using a slotted spoon into the hot syrup to glaze them. Remove them from the syrup and place them in a colander set over a larger bowl to allow excess syrup to drain before transferring to a serving platter.",
      "If storing the macaroons for later consumption, place wax paper between layers to prevent them from sticking together."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]