Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "90d902a9bd604e82b60df81a1db91ea6",
    "updated": "2025-05-17T07:52:53.289Z",
    "title": "Spicy Walnut and Red Pepper Dip",
    "subtitle": "Cevizli Biber",
    "description": "This meze features a harmonious blend of roasted red peppers, Urfa pepper, and ground walnuts—a classic dish from the city of Antakya in Hatay province.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "red bell pepper",
          "hot long red chiles, such as fresno, cayenne, or holland",
          "stale or oven-dried bread",
          "whole walnuts or walnut pieces",
          "plus 15 ml olive oil, or more if needed",
          "hot turkish red pepper paste",
          "tomato paste",
          "urfa pepper or other crushed red pepper flakes, or taste",
          "ground cumin, or taste",
          "fine sea salt, or taste"
        ]
      }
    ],
    "instructions": [
      "1. Char the bell pepper and chiles evenly on a grill, over a gas stove flame, or under the broiler.",
      "Place the pepper and chiles in a bowl, cover with plastic wrap or a plate, and let rest for about 10 minutes until cool enough to handle.",
      "2. Peel the skins and remove the seeds from the pepper and chiles (if you prefer a spicier dip, you may leave the seeds in the chiles). Set aside.",
      "3. Soak the bread slice in cool water for 1 minute, then drain and squeeze out excess water.",
      "4. Combine the roasted red pepper and chiles, bread, walnuts, olive oil, red pepper paste, tomato paste, red pepper flakes, cumin, and salt in a food processor or blender. Process until you obtain a coarse paste.",
      "The dip should hold its shape on a spoon without being dry or crumbly; add more olive oil, one teaspoon at a time, if needed.",
      "Taste and adjust the cumin and salt to your liking.",
      "Let the dip rest for at least 1 hour before serving.",
      "Serve at room temperature on its own or alongside other meze, with bread for dipping."
    ],
    "notes_ingredients": "If hot Turkish red pepper paste is not available, substitute with an additional roasted red pepper and a teaspoon (or to taste) of ground dried chiles, cayenne, or hot paprika.",
    "notes_instructions": "Adjust the seasonings according to preference; the dip should be spicy but balanced so the nutty flavors shine through. Allow the dip to rest for at least an hour before serving. It can be stored in the refrigerator for several days and is best served at room temperature."
  }
]