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": "f7d42264389f4595937a76358efe193b",
    "updated": "2025-05-17T08:55:43.476Z",
    "title": "Hot-Pink Quick Pickled Cabbage",
    "subtitle": "Kırmızı Lahana Turşusu",
    "description": "I find it hard to imagine a meal of grilled fish by the Bosphorus without this pickled cabbage, usually presented on an oval platter alongside shredded arugula and grated carrot—a tricolor tribute to Turkey's passion for salads. Bright and tangy with a gentle saltiness, this pickled cabbage stands out on its own and also enhances simple leaf lettuce salads, particularly during winter fresh tomatoes are less flavorful. It pairs wonderfully with Connoisseur's Griddled Fish Sandwich. Green cabbage can be used as a substitute for red, though the vibrant color will be less striking.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "medium-large head red cabbage, shredded",
          "plus 1 tsp kosher or other coarse salt",
          "plus 15 ml fresh lemon juice, or taste",
          "apple cider vinegar or white verjus",
          "fine sea salt (optional)."
        ]
      }
    ],
    "instructions": [
      "Place the cabbage in a colander, rinse it, and shake off excess water.",
      "Transfer the cabbage to a large bowl, sprinkle with the kosher salt, and gently massage with your fingers until it starts to soften, about 30 seconds to 1 minute. Avoid overworking it to prevent limpness.",
      "Return the cabbage to the colander.",
      "Rinse the bowl and then wash the cabbage under running water, tossing with your fingers to remove most of the salt.",
      "Shake off excess water and place the cabbage back in the bowl.",
      "Add the lemon juice and vinegar or verjus, then toss to blend.",
      "Taste the cabbage; it should be distinctly tart with a mild saltiness. Adjust by adding lemon juice in ½ teaspoon increments and/or a pinch of fine salt if needed.",
      "Cover the bowl and refrigerate for at least 1 hour. The cabbage will keep for several days but will become noticeably softer after 3 hours.",
      "Serve chilled or at room temperature."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]