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": "b0c79845342a4e7c963ca0dd2e9f3456",
    "updated": "2025-05-17T08:14:17.846Z",
    "title": "Bulgur & Herb Salad with Pomegranate Molasses",
    "subtitle": "Kısır",
    "description": "This vibrant salad, colored crimson by tomato and red pepper pastes complemented by pomegranate molasses, is speckled with fresh green mint, parsley, and scallions. Known as a bolder, more colorful variation of tabbouleh, its flavor profile is deeply inspired by its Syrian roots. In the Hatay region, it is commonly served alongside simple or herbed omelettes or with preserved grape leaves for wrapping. It also pairs wonderfully with grilled lamb or fish. For best results, prepare the salad at least one hour in advance and up to 24 hours ahead. Serve it at room temperature for optimal flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fine bulgur",
          "sweet or hot turkish red pepper paste",
          "tomato paste",
          "scallions, white and green parts, thinly sliced",
          "finely chopped fresh flat-leaf parsley",
          "finely chopped fresh mint",
          "plus 10 ml pomegranate molasses, or taste",
          "plus 10 ml olive oil",
          "fine sea salt",
          "turkish or other crushed red pepper flakes (optional)."
        ]
      },
      {
        "section": "For serving",
        "ingredients": [
          "crisp lettuce leaves",
          "preserved grape leaves (rinsed, soaked for at least 2 hours in several changes of cold water, rinsed again, and patted dry).",
          "lavash or other flatbread"
        ]
      }
    ],
    "instructions": [
      "Place the bulgur in a medium bowl and cover with cool water. Swirl the grains gently with your fingers.",
      "Tilt the bowl to drain the water and repeat this process until the water runs clear.",
      "Drain the bulgur thoroughly and let it rest for 30 minutes.",
      "Add the red pepper and tomato pastes to the bulgur and mix them in using a spoon or your fingers (latex gloves recommended).",
      "Using your hands is best: take a handful of bulgur and rub the grains between your palms, letting them fall back into the bowl. Repeat this process.",
      "After 2 to 3 minutes, the bulgur should take on a deep crimson color, each grain infused with the rich flavors of the pastes.",
      "Continue massaging the bulgur while gradually adding cold water, one teaspoon at a time.",
      "Check the bulgur's texture by squeezing a small amount between your palm and fingers; it should hold together but remain al dente, soft on the outside while slightly firm inside.",
      "Mix in the scallions, parsley, and mint.",
      "For better flavor, use your hands to gently mix and lightly crush the herbs and grains together. Alternatively, use a fork if preferred.",
      "Add the pomegranate molasses and olive oil, then stir gently to combine.",
      "Taste the salad and season with salt. Add additional pomegranate molasses in half-teaspoon increments if desired.",
      "If you prefer a spicier salad, incorporate crushed red pepper flakes one teaspoon at a time to taste.",
      "Let the salad rest at room temperature for at least one hour and up to four hours before serving, or cover and refrigerate for up to 24 hours.",
      "Serve the salad at room temperature."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]