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": "5886cffcfd2e45e9bb1e59a15ffe1156",
    "updated": "2025-05-17T10:02:24.436Z",
    "title": "Kak (Nigella Seed and Cardamom Crispbread)",
    "subtitle": null,
    "description": "Kak bread is a popular treat among visitors to Salalah, Oman, cherished for its crisp texture and aromatic spices. Traditionally pressed on a clay mold and baked in a tandoor oven, this cracker-like bread is infused with the flavors of nigella seeds and ground cardamom, enhanced with a touch of sugar to deepen its taste. It pairs delightfully with coffee or sweet milk tea.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "active dry yeast",
          "plus 4 teaspoons sugar, divided",
          "warm water (100° to 110°f), plus more as needed",
          "unbleached all-purpose flour, plus more for rolling",
          "ground cardamom",
          "nigella seeds",
          "kosher salt",
          "ghee, softened"
        ]
      }
    ],
    "instructions": [
      "Combine the yeast and ½ teaspoon of sugar with the warm water.",
      "Allow the mixture to rest until it becomes foamy, about 10 minutes.",
      "In a large bowl, whisk together the flour, cardamom, nigella seeds, salt, and the remaining 3 tablespoons of sugar.",
      "Add the softened ghee to the dry ingredients and stir with a wooden spoon.",
      "Pour in the yeast mixture and begin mixing by hand until a firm dough forms, adding water gradually as needed (up to 4 tablespoons). Knead the dough until smooth, about 5 to 6 minutes.",
      "Cover the dough with a damp kitchen towel and let it rest for 1 hour.",
      "Preheat the oven to 400°F and prepare a baking sheet lined with parchment paper.",
      "Lightly knead the dough to re-form, then divide it into 8 equal balls.",
      "On a lightly floured surface, roll each ball into an 8-inch circle about ½ inch thick using a floured rolling pin.",
      "Using the tines of a fork, gently prick holes around the edge of each dough circle to form a border pattern, then create an X in the center.",
      "Bake in batches on the prepared baking sheet, turning the pan halfway through, until the crispbreads are lightly browned and crispy, approximately 11 to 13 minutes.",
      "Allow to cool before serving. They are excellent as a snack alongside Dhofari Karak or Special Karak tea."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]