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": "790f65cec9404760bf89a248af356450",
    "updated": "2025-05-17T10:28:10.633Z",
    "title": "Aseeda",
    "subtitle": "(Toasted Flour and Ghee Dumpling)",
    "description": "Aseeda is a hearty, dome-shaped dumpling made from toasted flour infused with cardamom and enriched with ghee. This comforting dish is enjoyed in northern Oman’s Buraimi region and the southern province of Dhofar. Lightly sweet and aromatic, aseeda pairs wonderfully with hot tea or serves as a perfect complement to spicy meat curries such as Lahm Kalia.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unbleached all-purpose flour",
          "sugar",
          "kosher salt",
          "ghee, plus more for serving",
          "ground cardamom",
          "rose water (optional)."
        ]
      }
    ],
    "instructions": [
      "Toast the flour in a dry, medium Dutch oven over medium heat, stirring frequently, until it turns beige and releases a nutty aroma, about 15 to 20 minutes.",
      "Transfer the toasted flour to a bowl.",
      "Clean the pot, then add 3½ cups of water, sugar, and salt; bring the mixture to a boil over medium-high heat.",
      "Once boiling, reduce the heat to medium and gradually the toasted flour into the pot, whisking constantly to avoid lumps.",
      "When the mixture becomes too thick to whisk, approximately after 5 minutes, reduce the heat to low.",
      "At this stage, stir vigorously by hand as the mixture thickens.",
      "Continue cooking for about 10 minutes more, stirring constantly with a wooden spoon. Add hot water in small amounts (a few tablespoons at a time, up to ½ cup) if the mixture becomes too thick, until it forms a ball and pulls away from the sides of the pot. The aseeda should have a thick, dough-like consistency, resembling a large dumpling.",
      "Stir in ghee, ground cardamom, and rose water if using, and cook for an additional 2 minutes, stirring continuously.",
      "Remove the aseeda from the heat and transfer it to a plate or flat-bottomed bowl. Using the back of a spoon, shape it into a circular dome, smoothing the surface and creating small indentations. Rub the top with additional ghee and drizzle more ghee over it.",
      "For best taste and texture, consume within an hour, as it tends to firm up and dry out afterward.",
      "Serve warm with spicy fried meat curry such as Lahm Kalia or paired with the herbaceous Dhofari Karak."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]