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": "f558b874627c46799b5ff7f7cc46bb81",
    "updated": "2025-05-17T23:20:03.404Z",
    "title": "Cauliflower and Yogurt Stew",
    "subtitle": "A comforting winter dish from Hebron and Jerusalem.",
    "description": "This traditional dish from Hebron, Jerusalem, and the surrounding region is typically enjoyed in winter when cauliflower is at its peak. Combining roasted cauliflower florets with a rich meat and yogurt sauce creates a comforting meal perfect for cold weather.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "stewing lamb or beef, cut into 5 cm cubes (or (0.454 kg)/2.2 kg bone-in stewing cuts of lamb or beef).",
          "whole onion",
          "allspice berries",
          "cardamom pods",
          "bay leaves",
          "mastic, crushed to a powder (optional).",
          "salt",
          "head of cauliflower, cut into florets",
          "olive oil, for brushing",
          "quantity cooked yogurt sauce"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "vermicelli rice",
          "toasted pine nuts"
        ]
      }
    ],
    "instructions": [
      "Preheat the broiler (grill) to high.",
      "Place the meat and onion in a large stockpot, cover with 6 cups (2½ pints/1.5 liters) of water, and bring to a boil over high heat.",
      "Skim off any foam from the surface, then add the allspice berries, cardamom pods, bay leaves, mastic powder, and salt.",
      "Lower the heat and let it simmer for 1½ to 2 hours, or until the meat becomes tender.",
      "While the meat cooks, spread the cauliflower florets on a rimmed baking sheet and brush them thoroughly with olive oil. Broil for about 15-20 minutes until they are golden brown, turning and rearranging them several times to ensure even browning. Remove from the oven and set aside.",
      "Prepare the yogurt sauce in a large pan.",
      "Once the meat is tender, strain the broth through a fine-mesh sieve into the yogurt sauce. Add the meat pieces to the sauce, discarding the onion and spices.",
      "Incorporate the roasted cauliflower into the meat and yogurt sauce, then simmer over medium heat for another 15 minutes.",
      "Taste and adjust the seasoning if needed.",
      "Remove from the heat and serve with vermicelli rice or bulgur. Garnish with toasted pine nuts."
    ],
    "notes_ingredients": "If unavailable, you can replace all the spices with one teaspoon of Nine Spice Mix or a similar blend like baharat or Lebanese seven spice mix. This substitution will make the dish darker in color but equally flavorful.",
    "notes_instructions": "Traditionally, the cauliflower is deep-fried in this dish, but roasting is preferred here for its ease and health benefits. The strong flavors of the yogurt and meat make the difference barely noticeable."
  }
]