Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "e4d38401139a4fab9334805dfd0e7583",
    "updated": "2025-05-17T15:10:07.340Z",
    "title": "Kibbeh Quinoa Balls",
    "subtitle": null,
    "description": "Kibbeh is a classic dish from Middle Eastern cuisine, originating in the Levant region. Traditionally prepared with bulgur wheat and minced meat, kibbeh is known for its distinctive shapes and the rich blend of spices and herbs it contains. This recipe offers a healthy, contemporary variation by using quinoa, a nutrient-rich grain from South America with high protein content, resulting in a flavorful and wholesome alternative.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quinoa, rinsed and drained",
          "water",
          "ground beef or lamb",
          "onion, finely chopped",
          "fresh parsley, minced",
          "pine nuts (optional).",
          "ground allspice",
          "ground cinnamon",
          "ground nutmeg",
          "ground black pepper",
          "ground cumin",
          "salt to taste",
          "olive oil, for frying"
        ]
      }
    ],
    "instructions": [
      "1. Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside to cool.",
      "2. In a bowl, mix the ground meat, onion, parsley, spices, and pine nuts (if using). Season with salt and knead until well combined.",
      "3. Add the cooled quinoa to the meat mixture and continue kneading until the mixture is uniform.",
      "4. Lightly wet your hands, take about two tablespoons of the mixture, and shape it into an oval ball. Repeat until all the mixture is used.",
      "5. Heat a generous amount of olive oil in a skillet over medium heat. Fry the kibbeh balls in batches, turning occasionally, until they are golden brown on all sides, about 5-7 minutes per batch.",
      "6. Drain the fried balls on paper towels to remove excess oil.",
      "7. Serve hot as an appetizer or alongside yogurt, cucumber salad, or tahini sauce."
    ],
    "notes_ingredients": "• Make sure to rinse quinoa thoroughly under cold running water to remove its natural coating, saponin, which can cause bitterness.\n• When shaping the balls, dampen your hands periodically with water to prevent sticking and to achieve a smooth finish.\n• For better shape retention, chill the formed kibbeh balls in the refrigerator for 15 minutes before frying.",
    "notes_instructions": "• Avoid overcrowding the skillet when frying to ensure even browning and cooking.\n• To prepare a lighter version, you can bake the kibbeh balls in the oven at 375°F (190°C) for 25-30 minutes, turning halfway through, until they are golden."
  }
]