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": "6039abd5b6464079b2f2b8cb054775be",
    "updated": "2025-05-08T10:02:48.670Z",
    "title": "Katsudon",
    "subtitle": null,
    "description": "In the first episode of the anime, it is clear that the main character Yuri (Katsuki) has a strong fondness for katsudon, which is a pork cutlet rice bowl. Upon returning to Japan after five years and after a year following his disappointing performance at his first ice skating Grand Prix Final, his mother prepares this dish for him at their family’s hot spring resort, Yu-topia Katsuki. Throughout the series, Yuri is playfully nicknamed \"Katsudon\" by Viktor Nikiforov—his coach and love interest—and by Yuri Plisetsky, his rival who shares his name. The dish is featured multiple times either visually, mentioned, or in commercial breaks.",
    "ingredients": [
      {
        "section": "Tonkatsu",
        "ingredients": [
          "pork loin cutlets or boneless pork chops (12 mm thick).",
          "salt",
          "black pepper",
          "all-purpose flour",
          "eggs, beaten",
          "panko bread crumbs",
          "oil, for deep-frying"
        ]
      },
      {
        "section": "Katsudon",
        "ingredients": [
          "oil, for cooking",
          "onion, thinly sliced",
          "soy sauce",
          "mirin",
          "sugar",
          "dashi powder dissolved in 240 ml water",
          "eggs, beaten"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "cooked short-grain white rice",
          "japanese parsley leaves (mitsuba) or thinly sliced scallions"
        ]
      }
    ],
    "instructions": [
      "To prepare the tonkatsu: Lay a piece of plastic wrap on a cutting board and place the pork cutlets on top. Cover with another piece of plastic wrap and gently pound using a rolling pin until the pork is evenly flattened to about ¼ inch (6 mm) thickness.",
      "Season both sides of the pork with salt and pepper. Set up a dredging station with three medium shallow bowls: one with the flour mixed with ¼ teaspoon each of salt and pepper, one with the beaten eggs, and one with the panko breadcrumbs. Coat each cutlet by dredging first in the flour, then the egg, and finally the panko, pressing the crumbs firmly to ensure an even coating.",
      "Heat about 3 inches (7.5 cm) of oil in a medium heavy-bottomed pot over medium heat until it reaches 350°F (175°C), or until a few breadcrumbs sizzle upon contact. Deep-fry each pork cutlet for 5 to 6 minutes, possibly in batches to avoid overcrowding. When the cutlets are golden brown all over, transfer them to a cutting board lined with paper towels. While still hot, sprinkle a pinch of salt on each cutlet. Let them rest for 2 minutes or until warm to the touch, then slice each into ½-inch (12 mm) thick pieces.",
      "To assemble the katsudon: Heat the oil in a large skillet over medium heat. Add the sliced onions and sauté until translucent, about 2 minutes. Pour in the soy sauce, mirin, sugar, and dashi broth mixture. Cover the skillet and simmer for 2 minutes.",
      "Remove the lid and arrange the tonkatsu slices in a single layer on top of the onions, keeping the slices in the shape of the whole cutlet before slicing. Pour the beaten eggs evenly over the tonkatsu. Cover again and cook until the eggs are set, about 2 minutes.",
      "To serve: Divide the tonkatsu and egg mixture over bowls filled with cooked rice. Garnish with Japanese parsley leaves (mitsuba) or thinly sliced scallions."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]