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": "7cc2bd96f2754de88a742b7a3990d573",
    "updated": "2025-04-25T20:19:46.601Z",
    "title": "AIP Sandwich Bread",
    "subtitle": "AIP, Paleo, Vegan",
    "description": "This nutritious sandwich bread is specially formulated for those following an AIP diet.  It offers a satisfying texture and flavor profile reminiscent of traditional bread, making it enjoyable for the entire family, regardless of dietary restrictions.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(600 g) warm water",
          "active dry yeast",
          "coconut sugar",
          "plus 1 tablespoon (158 g) cassava flour",
          "plus 2 tablespoons (158 g) plantain flour",
          "(113 g) sifted tigernut flour",
          "(180 g) arrowroot flour (also known as starch or powder)",
          "glucomannan (konjac root powder)",
          "homemade baking powder",
          "baking soda",
          "salt",
          "(114 g) extra virgin olive oil",
          "apple cider vinegar"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F (175°C). Prepare a 5x10 inch loaf pan by lining it with parchment paper, ensuring the paper extends over the long sides for easy removal later.",
      "In a small bowl, combine ¾ cup (180 g) of warm water with the yeast and coconut sugar. Stir thoroughly and allow the mixture to rest until the yeast activates. This typically takes 20-25 minutes, but look for the mixture to at least double in volume and become bubbly.",
      "In the bowl of a stand mixer fitted with the paddle attachment, combine the cassava flour, plantain flour, tigernut flour, arrowroot flour, glucomannan, baking powder, baking soda, and salt. Mix on low speed.",
      "Gradually add the remaining 1¾ cups (420 g) of warm water, the olive oil, vinegar, and the activated yeast mixture to the dry ingredients. Mix until just combined.",
      "Transfer the batter to the prepared loaf pan and smooth the surface with a spatula or wet hands. Cover the pan with a clean cloth and let the dough rise in a warm location for approximately 1 hour, or until it reaches the top edge of the pan without overflowing.  Note that rising time may vary depending on room temperature.",
      "Bake for 55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.",
      "Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.  For optimal enjoyment, consider toasting the slices."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]