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": "e8b8842ad95847a2a58b705489083617",
    "updated": "2025-05-18T02:53:33.414Z",
    "title": "Buckwheat Bowl",
    "subtitle": "Roasted Shiitakes and Fennel, Celery, Pomegranate Molasses",
    "description": "Buckwheat is not a type of wheat and is technically a fruit seed related to rhubarb. It offers numerous health benefits, being rich in minerals such as zinc, copper, and manganese, and contains a good amount of protein. When roasted to a darker, purplish color, the groats become known as kasha, a common ingredient in Eastern European dishes. It has a uniquely nutty and slightly fruity aroma, and pairs well with a variety of textures and flavors. In this recipe, it serves as a base for roasted fennel and mushrooms, crisp celery slices, and creamy yogurt. The addition of pomegranate molasses adds a rich tang that complements the yogurt. Optionally, you can finish the bowl with a poached egg.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "large or fennel bulbs (about 450 g) plus 2 tablespoons chopped fronds",
          "shiitake mushrooms, stems discarded",
          "olive oil, plus more for drizzling",
          "fine sea salt, plus more for sprinkling",
          "freshly ground black pepper",
          "onion, minced",
          "minced garlic",
          "buckwheat groats or kasha",
          "water",
          "stalks celery",
          "boiled eggs, molten yolk, or poached eggs, optional",
          "plain yogurt",
          "pomegranate molasses"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 375°F.",
      "Trim and discard the stalks from the fennel bulbs if attached. Cut the bulbs in half lengthwise, then remove the core from each half with a paring knife. Slice the fennel into ½-inch-thick strips, similar to slicing an onion. Spread the fennel strips on a baking sheet. Arrange the mushrooms in a single layer on another baking sheet.",
      "Drizzle 3 tablespoons of the olive oil over the mushrooms and fennel, season with salt and pepper, then place both baking sheets in the oven. Roast the mushrooms until tender, juicy, and caramelized around the edges, about 15 to 20 minutes. Roast the fennel until very soft and caramelized, about 30 to 40 minutes.",
      "While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large saucepan or deep skillet over medium heat. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Stir in the garlic, then add the buckwheat groats or kasha. Cook, stirring constantly, until fragrant, about 2 minutes. Pour in the water, bring to a boil, and add 1 teaspoon salt. Reduce heat to low, cover, and simmer until the liquid is absorbed. Buckwheat groats generally take 15 to 20 minutes; kasha requires less time, around 10 to 15 minutes. Check frequently to avoid overcooking. Once cooked, fluff the grains with a fork and season with freshly ground black pepper. Adjust salt if needed and keep covered until ready to serve.",
      "Just before serving, slice the celery stalks into very thin, angled shavings.",
      "Divide the warm buckwheat among four bowls. Top with roasted fennel, mushrooms, celery, and, if desired, split soft-boiled or poached eggs. Add dollops of yogurt, drizzle with pomegranate molasses and olive oil, garnish with the reserved fennel fronds, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Avoid overcooking the buckwheat as it can become both dry and mushy."
  }
]