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": "d83cef92c5ad40f28ad2bc4b91637ed1",
    "updated": "2025-05-10T13:39:37.086Z",
    "title": "Homemade Filled Creme Eggs",
    "subtitle": null,
    "description": "Easter always brings to mind a variety of recipes, and Easter chocolate is one of my favourite baking ingredients. I often stock up on Easter-themed chocolate as soon as it appears in stores, but this inspired me to try making my own filled chocolate eggs. This way, I can enjoy them all year round, even when they aren't in shops. Each homemade filled egg measures around 2.5cm in length, making them perfectly bite-sized. If your moulds are larger, simply increase the ingredient quantities to match, as chocolate mould sizes can vary.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "milk chocolate",
          "golden syrup",
          "unsalted butter, at room temperature",
          "vanilla extract",
          "icing sugar",
          "yellow food colouring"
        ]
      }
    ],
    "instructions": [
      "Prepare your egg moulds. I used two trays with 15 cavities each, making 30 egg halves in total. Each egg is about 2.5cm tall in the mould.",
      "Break the milk chocolate into pieces and melt it gently in a microwave using short bursts or over a pan of simmering water until smooth.",
      "Pour a small amount of the melted chocolate into the mould cavities, swirling to coat the inside evenly. Avoid overfilling to leave space for the filling. Chill the moulds in the fridge for around 30 minutes to set the first chocolate layer.",
      "Apply a second layer of melted chocolate in the same way to reinforce the shells. Return the moulds to the fridge until the chocolate is firm. Keep any leftover melted chocolate for sealing later.",
      "In a large bowl, combine the golden syrup, butter, and vanilla extract by beating until mixed. Add the icing sugar and continue beating until smooth. Remove about one-quarter of this mixture and add the yellow food colouring to it.",
      "Place the white filling into a piping bag fitted with a nozzle and fill each chocolate egg approximately two-thirds full.",
      "Use another piping bag to add a small amount of the yellow filling into the center of the white filling in each egg half to create a 'yolk' effect.",
      "Freeze the moulds for about 2 hours until the filling is solid. Carefully pop the egg halves out of the moulds.",
      "Use any remaining melted milk chocolate (re-melting if necessary) to sandwich two halves together to form a whole egg. Smooth melted chocolate around the edges to seal them.",
      "Place the completed eggs back into the moulds to keep them upright and chill in the fridge until fully set."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]