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": "2c964a306ef148b4b0a464d2fc70377f",
    "updated": "2025-05-17T07:13:46.242Z",
    "title": "Hazelnut Kadayıf Cake",
    "subtitle": "Fındık EZMELİ KADAYIF",
    "description": "This cake, originating from Turkey's Black Sea coast, features kadayıf—delicate pastry threads commonly used in sweets across Turkey and the Levant—browned in butter and combined with hazelnuts, milk, and egg. After baking, the cake is soaked with a sugar syrup. In Giresun, the eastern Black Sea city known as Turkey's hazelnut capital, many pastry shops offer their own versions. This recipe is based on a moderately sweet version from Hayvore, a restaurant in Istanbul specializing in Black Sea cuisine.",
    "ingredients": [
      {
        "section": "For the cake",
        "ingredients": [
          "kadayıf .",
          "skinned hazelnuts",
          "vegetable oil",
          "unsalted butter, cut into chunks, at room temperature",
          "whole milk",
          "eggs",
          "fresh lemon juice",
          "baking soda"
        ]
      },
      {
        "section": "For the syrup",
        "ingredients": [
          "water",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "Dry the kadayıf: Position the oven racks in the upper and lower thirds and preheat the oven to 175°F. Gently separate the kadayıf strands as much as possible by hand. Divide the kadayıf evenly between two baking sheets and bake, turning every 30 minutes to ensure even drying, until the strands crumble easily between your fingers, approximately 1½ to 2 hours. Alternatively, leave the kadayıf to dry overnight in a well-ventilated room.",
      "Transfer the dried kadayıf to a large deep bowl and crumble it into short strands no longer than 1 inch using your fingers. Avoid grinding it into a powder. Move the oven rack to the middle position and increase the oven temperature to 375°F.",
      "Prepare the syrup: Combine water and sugar in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture becomes clear, about 5 minutes. Remove from heat and set aside to cool.",
      "Prepare the cake pan by buttering or oiling a 9-by-13-by-2-inch baking dish.",
      "Coarsely process the hazelnuts in a food processor or blender until you achieve a coarse meal, avoiding turning them into powder.",
      "Heat the vegetable oil in a 12-inch skillet over medium heat. Add the kadayıf and cook, stirring frequently, until it begins to brown, about 3 minutes. Continue stirring constantly as the kadayıf changes from light golden to butterscotch color. After around 10 minutes, when the strands take on a medium toast hue, add the butter. Stir continuously as the butter melts and bubbles, taking care to turn the kadayıf to prevent burning of the bottom layer. Once the kadayıf reaches a dark caramel color, about 8 minutes later, add the hazelnuts and mix well. Transfer this mixture to a large bowl.",
      "Pour the milk carefully into the kadayıf mixture, stirring continuously (it may sputter). Beat the eggs separately and add them slowly in a steady stream while stirring vigorously. Stir in the lemon juice, then sprinkle baking soda over the mixture and stir it in thoroughly. The resulting mixture should resemble a thick cake batter.",
      "Evenly spread the batter in the prepared baking dish. Bake until the top is a very dark brown and springs back when pressed, and a knife inserted into the center comes out clean, approximately 30 minutes. Immediately after removing the cake from the oven, cut it into 12 pieces and pour the cooled syrup over the cake. Allow it to cool completely before serving directly from the baking dish."
    ],
    "notes_ingredients": "Fresh or frozen kadayıf is available in one-pound packages at some supermarkets. Frozen kadayıf should be thawed overnight in the refrigerator before use. This recipe uses half a pound; wrap the remaining half securely in plastic wrap and store it in the refrigerator for up to a month for use in recipes such as Cheese-Filled Kadayıf Cake or Syrup-Soaked Crispy Walnut Rolls.",
    "notes_instructions": "It is essential to dry the kadayıf before beginning the recipe. This can be done by spreading it on baking sheets and leaving it overnight in a room with good airflow, or by drying it in the oven on its lowest setting for 1½ to 2 hours. Prepare the syrup prior to making the cake; the syrup should be cool when poured over the cake. The cake keeps well for several days, either at room temperature or refrigerated. If refrigerated, bring it to room temperature before serving."
  }
]