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": "04429520482b456fb8ab545a920d636d",
    "updated": "2025-04-24T07:08:05.020Z",
    "title": "Mushroom Ragout with Poached Duck Egg",
    "subtitle": "A comforting dish perfect for a chilly evening. The duck egg adds a touch of richness, but the ragout is equally delicious without it for a simpler meal. If fresh porcini mushrooms are in season, they make a wonderful addition to the mix.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried porcini mushrooms",
          "water",
          "mixed fresh mushrooms (wild or",
          "sourdough bread, crusts removed",
          "olive oil",
          "garlic cloves, crushed",
          "onion, sliced",
          "carrot, peeled and sliced",
          "celery stalks, sliced",
          "white wine",
          "thyme sprigs",
          "salt",
          "duck eggs",
          "vinegar for poaching",
          "sour cream",
          "chopped tarragon",
          "chopped parsley",
          "black pepper",
          "truffle oil (or olive oil if you prefer)"
        ]
      }
    ],
    "instructions": [
      "Begin by soaking the dried porcini mushrooms in 1 cup of water for 30 minutes.",
      "Clean the fresh mushrooms with a brush, then cut larger ones into smaller pieces or separate them into clusters, creating a mix of whole and chopped mushrooms.",
      "Preheat the oven to 400°F.",
      "Dice the sourdough bread into 1-inch cubes.",
      "In a bowl, combine the bread cubes with 2 tablespoons of olive oil, crushed garlic, and salt.",
      "Spread the bread cubes on a baking sheet and toast in the preheated oven for approximately 15 minutes, or until golden brown.",
      "Heat 1 tablespoon of olive oil in a medium-sized, heavy-bottomed pan over medium-high heat.",
      "Add a portion of the fresh mushrooms to the hot pan and let them cook undisturbed for 1 to 2 minutes.",
      "Avoid overcrowding the pan.",
      "Once lightly browned on one side, flip the mushrooms and cook for another minute.",
      "Remove the cooked mushrooms from the pan and set aside. Repeat this process with the remaining fresh mushrooms, adding more oil as needed.",
      "After all the mushrooms are cooked, add another tablespoon of oil to the pan and sauté the sliced onion, carrot, and celery over medium heat for 5 minutes, being careful not to brown them.",
      "Pour in the white wine and allow it to reduce for a minute.",
      "Remove the porcini mushrooms from their soaking liquid, squeezing out any excess liquid.",
      "Carefully pour the porcini soaking liquid into the pan, leaving any sediment behind.",
      "Add the remaining 1 1/2 cups of water, thyme sprigs, and a pinch of salt to the pan. Simmer gently for about 20 minutes, or until the liquid has reduced to approximately 1 cup.",
      "Strain the resulting stock, discarding the cooked vegetables. Return the strained stock to the pan and set aside.",
      "To poach the duck eggs, fill a shallow saucepan with enough water to submerge an egg completely. Add a splash of vinegar and bring the water to a rolling boil.",
      "Crack each egg individually into a small cup, then gently slide it into the boiling water.",
      "Immediately remove the saucepan from the heat and let it sit undisturbed for 6 minutes. This should result in perfectly poached eggs.",
      "Using a slotted spoon, carefully transfer each poached egg to a bowl of warm water.",
      "Once all the eggs are poached, gently pat them dry with paper towels.",
      "While poaching the last egg, reheat the mushroom stock. Add all the cooked mushrooms, sour cream, most of the chopped tarragon and parsley (reserving some for garnish), and season with salt and pepper to taste.",
      "Once the mushrooms are heated through, divide the toasted croutons among serving dishes. Top with the mushroom mixture, a poached duck egg, the remaining fresh herbs, a drizzle of truffle oil (or olive oil), and a sprinkle of black pepper."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]