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": "13de584e454d48adaba87b72a18448f0",
    "updated": "2025-04-24T09:20:57.378Z",
    "title": "Roasted Cabbage with Walnuts, Parmesan, and Saba",
    "subtitle": null,
    "description": "This roasted cabbage dish is a wonderful accompaniment to a main course. The walnut topping adds a delightful texture and complexity without being too heavy. It's also quite simple to prepare:  After roasting your main dish, increase the oven temperature and roast the cabbage while the main dish rests. Both will be ready to serve simultaneously.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "savoy cabbage, quartered and cored",
          "unsalted butter, at room temperature",
          "kosher salt and freshly ground black pepper",
          "saba or balsamic vinegar, plus more for drizzling",
          "garlic cloves, minced",
          "extra-virgin olive oil",
          "walnuts, lightly toasted and chopped",
          "dried breadcrumbs",
          "freshly grated parmigiano-reggiano cheese, plus more for serving",
          "juice of"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 475°F.",
      "Coat the cabbage quarters with the butter, season with salt and pepper, and place them on a rimmed baking sheet.",
      "Roast until the edges are browned and crispy, and the center is slightly tender, approximately 10 to 15 minutes.",
      "Drizzle the saba over the cabbage and toss gently to coat, aiming to keep the quarters whole, although some separation of the leaves is acceptable.",
      "While the cabbage roasts, combine the minced garlic and 1/4 cup of olive oil in a small bowl.",
      "Incorporate the walnuts, breadcrumbs, and Parmesan cheese.",
      "Season generously with salt, pepper, and 2 tablespoons of lemon juice.",
      "Mix thoroughly and adjust seasonings as needed. The mixture should resemble a loose salsa, vibrant with lemon, salty from the cheese, and offering a toasty crunch from the walnuts and breadcrumbs.",
      "You can either serve the cabbage quarters whole or roughly chop them.",
      "Plate the cabbage and top with the walnut mixture.",
      "Finish with a drizzle of saba, a sprinkle of lemon juice, and a generous grating of Parmesan cheese.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]