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": "bc13a74aeff04ee58e5196eadd70fd58",
    "updated": "2025-04-24T01:52:38.750Z",
    "title": "Vegan Cheese & Pâté Platter",
    "subtitle": "Enjoy a festive vegan cheeseboard with these impressive and indulgent plant-based cheeses.",
    "description": null,
    "ingredients": [
      {
        "section": "TRUFFLE CREAM \"CHEESE\"",
        "ingredients": [
          "raw cashew nuts",
          "cashew nut milk",
          "nutritional yeast flakes",
          "fresh lemon juice",
          "sea salt and white pepper",
          "truffle oil, or taste"
        ]
      },
      {
        "section": "PISTACHIO AND CRANBERRY \"CHEESE\" LOG",
        "ingredients": [
          "raw cashew nuts",
          "macadamia nuts",
          "dried garlic",
          "filtered water",
          "cashew nut milk",
          "zest and juice of",
          "nutritional yeast",
          "white miso paste",
          "sea salt",
          "chopped pistachios",
          "chopped dried cranberries"
        ]
      },
      {
        "section": "LEMON AND DILL \"CHEESE\"",
        "ingredients": [
          "little coconut oil, for greasing",
          "cashews",
          "boiled water",
          "soy milk",
          "tapioca starch",
          "nutritional yeast",
          "zest of a lemon, plus extra for serving",
          "dried dill, plus extra for serving",
          "lemon juice",
          "agar agar powder",
          "sea salt and white pepper"
        ]
      },
      {
        "section": "MUSHROOM PÂTÉ",
        "ingredients": [
          "vegan-friendly white wine",
          "dried mushrooms (such as porcini, shiitake)",
          "coconut oil",
          "banana shallots, finely sliced",
          "garlic cloves, crushed",
          "fresh thyme leaves",
          "portobello mushrooms, diced",
          "chestnut mushrooms, brushed clean and diced",
          "miso paste",
          "smoked (or regular) sea salt",
          "cracked black pepper",
          "soy or oat cream"
        ]
      }
    ],
    "instructions": [
      "Begin by softening the cashews in boiling water.",
      "Drain the cashews and blend them with the remaining truffle cream ingredients until smooth. Add a little more cashew milk if needed for desired consistency.",
      "Transfer the smooth mixture to a sealed container and refrigerate for up to 3 days.",
      "Soften the cashews and macadamia nuts in boiling water.",
      "Drain the nuts and blend them with the other pistachio and cranberry \"cheese\" ingredients until smooth. Scrape down the sides as needed.",
      "Add a splash of water if necessary to achieve a smooth blend.",
      "Line a sieve with cheesecloth and place it over a bowl. Pour the mixture into the cheesecloth, tie the corners, and gently squeeze to begin draining.",
      "Refrigerate for at least 24 hours to allow complete drainage.",
      "Spread cling film on a surface and sprinkle with pistachios and cranberries. Place half of the drained \"cheese\" in the center and roll tightly, twisting the ends.",
      "Repeat to form a second log. Freeze for 2 hours before serving.",
      "Lightly grease two 9cm molds with coconut oil. Small cake tins or ramekins work well.",
      "Soften the cashews in boiling water.",
      "Drain the softened cashews and blend with all other lemon and dill \"cheese\" ingredients until completely smooth.",
      "Heat the mixture in a saucepan over low heat, stirring constantly until thickened to a melted cheese consistency. Avoid distractions to prevent scorching.",
      "Pour the thickened \"cheese\" into the prepared molds and refrigerate for 2 hours, or until set. This \"cheese\" can be stored in the refrigerator for 4-5 days.",
      "To serve, remove from the mold, garnish with extra dill and lemon zest, and slice.",
      "Gently heat the white wine in a saucepan until it simmers.",
      "Place the dried mushrooms in a heatproof bowl, pour the simmering wine over them, and let them rehydrate for 10 minutes.",
      "Melt the coconut oil in a large, non-stick saucepan over medium heat. Add the shallot, garlic, and thyme, sautéing for 3-4 minutes until softened and lightly browned.",
      "Add the fresh mushrooms and cook for 5 minutes, stirring frequently and covering the pan between stirs, until they shrink considerably.",
      "Remove the rehydrated mushrooms from the wine and add them to the pan. Strain the wine into the pan to remove any grit.",
      "Scrape the bottom of the pan to incorporate all the flavorful bits. Add miso paste and seasoning, then simmer uncovered for 10 minutes to reduce the liquid.",
      "Remove from heat and cool to room temperature. Blend the mixture with the cream until smooth. Store in sterilized jars in the refrigerator for up to 5 days."
    ],
    "notes_ingredients": null,
    "notes_instructions": "To soften nuts, place them in a heatproof container and cover with boiling water for 15 minutes.\nSuggested accompaniments: Vegan crackers, toasted bread, olives, mixed nuts, fresh vegetables (such as carrot sticks and celery), grapes, and fresh figs."
  }
]