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": "faf0314b18ea4d2eb6a08f176b6f2e4d",
    "updated": "2025-04-23T23:44:59.102Z",
    "title": "Pepperoni & Pesto Pizza (Vegan)",
    "subtitle": "Makes 2 pizzas",
    "description": "Crafting homemade pizzas allows for complete flavor customization and avoids unwanted additives. This recipe features flavorful plant-based pepperoni made from smoked tofu, paired with a quick and delicious pesto topping.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "x portion healthier pizza dough",
          "plain flour, for dusting",
          "semolina, for dusting",
          "passata",
          "vegan cheese (the meltier the better)",
          "chilli flakes, to taste"
        ]
      },
      {
        "section": "For the tofu 'pepperoni'",
        "ingredients": [
          "firm smoked tofu",
          "freshly ground black pepper",
          "garlic powder",
          "ground fennel seeds",
          "ground mustard seeds or mustard powder",
          "cayenne pepper",
          "sweet smoked paprika",
          "red wine (more to loosen, if needed)",
          "olive oil"
        ]
      },
      {
        "section": "For the pesto",
        "ingredients": [
          "fresh basil, plus extra leaves to serve",
          "garlic clove",
          "lemon",
          "nutritional yeast",
          "water",
          "almonds",
          "extra-virgin olive oil",
          "salt and black pepper"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "chilli flakes, optional",
          "basil leaves, optional"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the tofu 'pepperoni'. Press the tofu to remove excess liquid using a tofu press or by placing it between two clean tea towels with a weight on top for 15-20 minutes.",
      "While the tofu is draining, prepare the pizza dough. Place the risen dough on a floured surface and knead briefly for about a minute. Divide the dough into two equal pieces, flour each portion, cover with oiled cling film, and let rest for 12-15 minutes for easier rolling.",
      "Preheat the oven to 250°C with a pizza stone or heavy baking sheet on the middle shelf to heat.",
      "Dust the work surface with additional flour.",
      "Cut the tofu block in half lengthwise, then trim the edges to create two round cylinders. Slice the cylinders into thin rounds, approximately 5mm thick.",
      "In a medium bowl, combine all the 'pepperoni' seasoning ingredients. Add the tofu slices and gently toss to coat evenly. If the mixture is too thick, add a little more red wine.",
      "To make the pesto, remove the basil leaves from their stems. Peel the garlic and juice half a lemon. Combine all pesto ingredients in a food processor or blender and blend until smooth, adding a splash of water if needed. Season with salt and pepper to taste.",
      "To assemble the pizzas, roll out one dough portion thinly, about 5mm thick. Transfer the dough to a semolina-dusted baking sheet. Spread passata evenly over the base, leaving a small border. Arrange half of the tofu pepperoni and grated vegan cheese on top. Drizzle generously with pesto.",
      "Bake the first pizza for 8-12 minutes, or until the crust is lightly browned. While the first pizza is baking, prepare the second pizza. Once the first pizza is done, remove from the oven, sprinkle with chilli flakes and fresh basil, slice, and serve. Repeat with the second pizza."
    ],
    "notes_ingredients": "",
    "notes_instructions": "A tofu press, clean tea towels, and a weight (like a heavy book) are helpful for pressing the tofu.  A clean, well-floured work surface, cling film, a pizza stone or heavy baking sheet, a food processor or blender, and a rolling pin are needed. A large baking sheet dusted with semolina is used for transferring the pizza."
  }
]