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": "293fa5e7cdb24d8aba3ba9e959ef33a7",
    "updated": "2025-05-17T09:23:46.736Z",
    "title": "AL HAMRA MUSANIF LAHM (PAN-SEARED MEAT DUMPLINGS)",
    "subtitle": "In the mountain town of Al Hamra, near the historic trading city of Nizwa, women from the Al Abry tribe shared with me their method for making a beloved village snack: pan-fried dumplings filled with Omani-spiced meat. Unlike the twice-fried version known in Muscat, this traditional dough is hand-formed and stuffed, then seared on a griddle before being drizzled with rich ghee.",
    "description": null,
    "ingredients": [
      {
        "section": "DOUGH",
        "ingredients": [
          "unbleached all-purpose flour",
          "kosher salt"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "red onions, minced",
          "ghee, plus 125 ml melted, for oiling hands and for frying",
          "boneless beef steak, such shoulder or chuck, cut into 1.27 cm pieces",
          "kosher salt",
          "ground cumin",
          "ground coriander",
          "ground cinnamon",
          "ground ginger",
          "ground black pepper",
          "ground cloves",
          "ground cardamom",
          "ground nutmeg",
          "ground turmeric"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing a loose, elastic dough: whisk the flour and salt together in a bowl, then gradually add 2 cups of water while stirring to form a dough.",
      "Knead the dough in the bowl using your hand with a slapping and grabbing motion until it comes together smoothly, about 1 to 2 minutes. The dough should be slightly sticky and loose.",
      "Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.",
      "To make the filling, sauté the minced onions in 2 tablespoons of ghee over medium heat in a medium saucepan until they start to brown, about 8 to 10 minutes.",
      "Add the beef pieces, salt, cumin, coriander, cinnamon, ginger, black pepper, cloves, cardamom, nutmeg, turmeric, and ½ cup of water.",
      "Simmer the mixture over medium heat, partially covered, stirring occasionally to avoid burning, until the meat is tender and most of the liquid has evaporated, approximately 30 minutes.",
      "Allow the filling to cool for 10 minutes.",
      "To shape the dumplings, lightly rub melted ghee on your palms to prevent the dough from sticking.",
      "Pinch off a piece of dough slightly smaller than an egg (about 1½ tablespoons), then flatten it into an oval shape in your palm.",
      "Place about 2 teaspoons of the filling in the center, fold the dough over to seal, then pat it into a flat circle about ½ inch thick—some filling peeking through is acceptable; perfect sealing is not required.",
      "Arrange the dumplings on a greased baking sheet, oiling your hands with ghee each time, until all the dough and filling are used.",
      "Heat 1 to 2 teaspoons of ghee in a large cast-iron skillet over medium to medium-high heat.",
      "Cook the musanif in batches of about three, turning after 2 to 3 minutes per side, until the dough is cooked through and browned with a few charred spots.",
      "Add additional ghee to the pan between batches as needed.",
      "Serve the dumplings on their own or accompany them with hot sauce, if preferred."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]