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": "2c53aa20df594c22a92fee9ae3823953",
    "updated": "2025-04-24T00:03:48.578Z",
    "title": "Sage and Apple Breakfast Sausages (Vegan)",
    "subtitle": "A hearty vegan sausage crafted with seitan.",
    "description": "This vegan sausage recipe uses wheat gluten (seitan) to create a satisfyingly meaty and juicy sausage.  Making these a day ahead, or even freezing them, is recommended.",
    "ingredients": [
      {
        "section": "Wet ingredients",
        "ingredients": [
          "hot vegetable stock",
          "dried porcini mushrooms",
          "little coconut oil",
          "red onion, evenly chopped",
          "garlic cloves, crushed",
          "sweet apple, peeled and cut into 1 cm (12.7 mm) cubes",
          "apple juice",
          "tomato puree",
          "soy sauce",
          "white miso paste",
          "sea salt",
          "cracked black pepper",
          "cayenne pepper",
          "dried sage",
          "fennel seeds",
          "light olive oil, for oiling"
        ]
      },
      {
        "section": "Dry ingredients",
        "ingredients": [
          "seitan (vital wheat gluten)",
          "chickpea (gram) flour"
        ]
      }
    ],
    "instructions": [
      "Combine the hot vegetable stock and dried porcini mushrooms. Let it sit for 5 minutes to rehydrate the mushrooms.",
      "Heat a little coconut oil in a non-stick saucepan.  Add the chopped onion, crushed garlic, and diced apple. Cook over low heat, stirring frequently, until softened and slightly caramelized (about 2 minutes).",
      "Pour in the apple juice to deglaze the pan. Continue cooking for another 2 minutes, or until the apple is tender.",
      "Transfer the mixture from the saucepan to a blender. Add the remaining wet ingredients, along with the rehydrated mushrooms and stock. While the mixture cools slightly (about 5 minutes), combine the seitan and chickpea flour in a large mixing bowl.",
      "Blend the wet ingredients until smooth.  Pour the blended mixture into the dry ingredients and mix quickly with a spatula until well combined.",
      "Knead the mixture thoroughly for approximately 10 minutes, either in the bowl or on a lightly floured surface. The dough will be somewhat wet.  A firmer kneading technique will result in a chewier, more sausage-like texture.",
      "Divide the dough into roughly 8 equal pieces (about 110g/4oz each).",
      "Heat a large saucepan half-filled with water. Bring to a boil, then reduce heat to maintain a gentle simmer.",
      "Prepare 8 pieces of foil (shiny side up, about 25cm/10 inches long) or greaseproof baking paper. Lightly oil the shiny side of each foil piece.",
      "Shape each portion of dough into a sausage.  Place each sausage on a piece of oiled foil or baking paper, roll it up, and twist the ends. Wrap each foil-wrapped sausage tightly in cling film.",
      "Place the wrapped sausages into the simmering water. Cover and cook for 50 minutes, stirring occasionally. Maintain a simmer, avoiding a rolling boil.",
      "After 50 minutes, check a sausage for firmness.  (Use caution as they will be hot.) If still soft, simmer for an additional 10 minutes. Once firm, remove the sausages from the water and carefully unwrap them.",
      "Sauté the sausages lightly in oil or bake in a preheated oven at 180°C (350°F) for about 10 minutes, until golden brown."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]