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": "cbe754ce9be246d69ae8771c04045317",
    "updated": "2025-04-24T00:57:02.412Z",
    "title": "Unbelievably Gluten-Free Loaf",
    "subtitle": "This bread is almost indistinguishable from traditional loaves with its pleasant nutty taste and light texture.",
    "description": "This gluten-free bread offers a delightful nutty flavor and a surprisingly light texture.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "lukewarm water",
          "lukewarm almond milk",
          "active dried yeast",
          "extra virgin olive oil",
          "buckwheat flour",
          "rice flour",
          "oat flour (or blended rolled oats)",
          "tapioca starch",
          "baking powder",
          "bicarbonate of soda (baking soda)",
          "raw brown sugar",
          "sea salt",
          "egg replacement"
        ]
      }
    ],
    "instructions": [
      "Prepare a 450-g (1-lb) loaf tin by lining it with greaseproof paper.",
      "In a mixing jug, combine the lukewarm water and almond milk with the yeast and olive oil.",
      "Let the mixture sit for approximately 5 minutes, allowing it to become slightly bubbly.",
      "In the meantime, thoroughly combine all the flours, starch, baking powder, bicarbonate of soda, sugar, and salt in a large mixing bowl. Sift the dry ingredients together at least three times for a lighter texture.",
      "Create a well in the center of the flour mixture.",
      "Pour the water and yeast mixture, along with the egg replacement, into the well.",
      "Stir the ingredients until a dough begins to form.",
      "Once the dough comes together, turn it out onto a lightly floured work surface.",
      "Knead the dough for about 5 minutes. If the dough feels too sticky, add a little more rice flour to the work surface.",
      "Place the kneaded dough into the prepared loaf tin, ensuring it reaches all the corners.",
      "Cover the tin with a clean, damp tea towel and let it rise in a warm place for approximately 1 hour, or until doubled in size.",
      "Preheat the oven to 180°C (350°F).",
      "Once the dough has doubled and the oven is preheated, bake the loaf on the middle shelf for 1 hour.",
      "The loaf is ready when it has a golden crust and sounds hollow when tapped.",
      "Let the loaf cool slightly in the tin before transferring it to a wire rack to cool completely before slicing."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]