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": "70889da37be04934b56604d8fab8872d",
    "updated": "2025-05-06T07:52:29.774Z",
    "title": "Smoked Salmon and Bagel Platter",
    "subtitle": null,
    "description": "This classic brunch spread features beet-cured salmon inspired by Chef Matt Obermoser. Enjoy creating your own meal with fresh ingredients like beefsteak tomatoes, capers, and sliced cucumber, paired perfectly with wood-fired Montreal-style bagels.",
    "ingredients": [
      {
        "section": "Beet-Cured Salmon",
        "ingredients": [
          "brown sugar",
          "kosher salt",
          "beet juice",
          "finely chopped fresh dill",
          "skin-on salmon fillet (900 g)."
        ]
      },
      {
        "section": "Roasted Garlic Cream Cheese",
        "ingredients": [
          "garlic",
          "cream cheese",
          "heavy (35%) cream",
          "garlic powder"
        ]
      },
      {
        "section": "Quick Pickled Onions",
        "ingredients": [
          "apple cider vinegar",
          "salt",
          "sugar",
          "red onion, thinly sliced"
        ]
      },
      {
        "section": "Proper Egg Salad",
        "ingredients": [
          "eggs",
          "minced green onion",
          "minced shallots",
          "mayonnaise",
          "salt",
          "onion powder",
          "ground cumin",
          "turmeric",
          "chili flakes",
          "minced fresh chives, for garnish"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "bagels",
          "tomato, thinly sliced",
          "english cucumber, thinly sliced",
          "capers, for garnish"
        ]
      }
    ],
    "instructions": [
      "Prepare the Cure Mixture: In a large bowl, combine the brown sugar, kosher salt, beet juice, and chopped dill until the mixture forms a coarse paste.",
      "Cure the Salmon: Rub the mixture evenly over the salmon flesh. Place the salmon and any remaining cure into a resealable plastic bag and refrigerate for 3 to 4 days.",
      "Finish the Salmon: Once the salmon develops a deep purple color, wipe off the cure with paper towels. Pat the flesh dry to ensure minimal moisture remains.",
      "Dry the Salmon: Lay the salmon skin side down on a baking sheet and refrigerate uncovered for one more day to firm up before slicing.",
      "Slice the Salmon: Place the salmon skin side down on a cutting board. Using a long, sharp knife, slice diagonally from the meatier end toward the tail. Cut down to the skin, then turn the blade to separate the flesh from the skin without cutting through. Cover and refrigerate until ready to serve. The cured salmon can be stored wrapped in plastic wrap in the refrigerator for up to one week.",
      "Prepare Roasted Garlic Cream Cheese: Preheat the oven to broil. Place the garlic head on a small baking sheet and roast for 5 minutes. Let it cool, then peel the cloves.",
      "Blend Cream Cheese Mixture: In a food processor, combine peeled garlic, cream cheese, heavy cream, and garlic powder. Pulse until smooth. Refrigerate until serving.",
      "Make Quick Pickled Onions: Mix the apple cider vinegar, salt, and sugar in a shallow dish. Submerge the sliced onions in the mixture, cover, and let sit for 15 to 60 minutes to avoid overpowering vinegar flavor. Drain and leave at room temperature until serving.",
      "Prepare Egg Salad: Place eggs in a pot of water and bring to a boil over high heat. Cook for 10 minutes to hard boil. Drain, cool under cold water, peel, and roughly chop.",
      "Mix Egg Salad: In a bowl, stir together chopped eggs, green onion, shallots, mayonnaise, salt, onion powder, cumin, turmeric, and chili flakes. Sprinkle with fresh chives.",
      "Assemble the Platter: Arrange beet-cured salmon slices on a large serving platter. Add roasted garlic cream cheese, pickled onions, and egg salad. Serve with bagels, sliced tomato, cucumber, and capers on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]