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": "6bab30bd536c4f80bb7da2275ac614ad",
    "updated": "2025-04-20T14:40:37.543Z",
    "title": "Mac and Cheese with Smoked Tofu and Roasted Tomatoes",
    "subtitle": null,
    "description": "This vegan, nut-free macaroni and \"cheese\" is inspired by a dish I encountered.  It features a creamy soy-based cheese sauce enriched with nutritional yeast, and smoked tofu for a savory depth. Roasted tomatoes with a crispy cornmeal topping add a burst of freshness to this comforting meal.",
    "ingredients": [
      {
        "section": "For the Cheese Sauce",
        "ingredients": [
          "water",
          "arrowroot flour",
          "unsweetened plain soy milk",
          "nutritional yeast",
          "coconut oil",
          "dijon mustard",
          "garlic, minced or garlic powder",
          "sea salt",
          "ground black pepper, to taste",
          "turmeric",
          "ground nutmeg"
        ]
      },
      {
        "section": "For the Roasted Tomatoes",
        "ingredients": [
          "field tomatoes, halved",
          "cornmeal",
          "extra-virgin olive oil",
          "sea salt",
          "dried thyme",
          "garlic powder"
        ]
      },
      {
        "section": "For the Pasta and Tofu",
        "ingredients": [
          "(10 ounces) uncooked gluten-free brown rice macaroni noodles",
          "(7 ounce) package smoked tofu, drained and cut into (304.8 mm) cubes (see notes)"
        ]
      }
    ],
    "instructions": [
      "Bring a large pot of water to a boil; salt generously.",
      "Preheat oven to 400°F.",
      "Prepare the Cheese Sauce: In a medium saucepan, whisk together the water and arrowroot flour.  Whisk in the remaining sauce ingredients.  Bring the mixture to a boil over medium heat, whisking constantly. Once bubbling and thickened, continue whisking for 1-2 minutes. Remove from heat.",
      "Prepare the Roasted Tomatoes: Arrange the tomato halves cut-side up on a greased or parchment-lined baking sheet. In a small bowl, combine the cornmeal, oil, salt, thyme, and garlic powder. Sprinkle the cornmeal mixture over each tomato half. Bake in the preheated oven for 25-30 minutes, until bubbly and crispy.",
      "Prepare the Pasta: Cook the pasta according to package directions (7-8 minutes for most gluten-free macaroni); drain (do not rinse). Return the pasta to the pot and add the prepared cheese sauce and smoked tofu. Cook over medium heat, stirring constantly, until heated through.",
      "To Serve: Place the prepared pasta in bowls and top each serving with a roasted tomato half."
    ],
    "notes_ingredients": "Smoked tofu is key for optimal flavor and texture; it's usually found near regular fresh tofu in most supermarkets. If unavailable, coat an equal amount of extra-firm tofu in oil, smoked paprika, and salt, then bake or stir-fry until crispy.",
    "notes_instructions": "MAKE AHEAD\nCheese Sauce: Refrigerate for up to 5 days or freeze for up to 2 months.\nThe sauce is also delicious served over steamed cauliflower and broccoli, or as a dairy-free alternative to hollandaise sauce for asparagus or eggs."
  }
]