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": "3305d60133f44a9fb8ff13af3ab47572",
    "updated": "2025-04-20T22:36:26.924Z",
    "title": "AIP Ravioli with Oxtail Sauce",
    "subtitle": "AIP PALEO",
    "description": "This recipe offers a delicious and compliant AIP take on the classic ravioli.  It features a rich oxtail and sirloin filling encased in a delicate gluten-free dough. Reminiscent of a hearty 'asado,' this dish is perfect for a special occasion and the ravioli can be frozen for convenient future meals.",
    "ingredients": [
      {
        "section": "Meat Filling and Sauce",
        "ingredients": [
          "(7 g) dried porcini mushrooms",
          "(120 g) boiling water",
          "(30 g) extra virgin olive oil",
          "(850 g) oxtail, cut into 3- to (101.6 mm) chunks, but left on the bone",
          "(250 g) top sirloin, cut into 3- to (101.6 mm) chunks",
          "(100 g) %-inch-diced celery",
          "(100 g) thinly sliced leek (discard the last % inch of the dark green part or use it in broth or stock)",
          "(100 g) peeled, small-diced carrots",
          "yellow onion, cut into small dice",
          "(100 g) pitted whole prunes, plus more finely chopped prunes for the filling (optional)",
          "(240 g) cabernet sauvignon (even here, always try to buy organic), beef bone broth, water, or combination",
          "dried thyme",
          "dried rosemary",
          "salt, plus more to taste"
        ]
      },
      {
        "section": "Ravioli Dough",
        "ingredients": [
          "plus ¾ cup (230 g) cassava flour, plus more as needed",
          "(100 g) tapioca flour",
          "(18 g) coconut flour (such as let's do organic brand)",
          "plus 1 teaspoon (10 g) acacia fiber",
          "plus 2 teaspoons (30 g) glucomannan (konjac root powder)",
          "salt",
          "(330 ml) warm water, plus more as needed"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "extra virgin olive oil (optional)",
          "nutritional yeast (or cashew parmesan, if not on the aip diet)"
        ]
      }
    ],
    "instructions": [
      "Begin by rehydrating the porcini mushrooms: Place them in a bowl with boiling water, cover, and let them sit for about 30 minutes.",
      "While the mushrooms rehydrate, prepare the meat: In a large pot or Dutch oven (or an Instant Pot), heat the olive oil over high heat. Brown the oxtail and sirloin in batches to avoid overcrowding, about 5 minutes per batch. Set the browned meat aside.",
      "In the same pot, sauté the celery, leek, carrots, onion, and pitted prunes until slightly softened and lightly browned, about 5 minutes, stirring occasionally.  Add the wine (or water/broth), thyme, rosemary, salt, 1⅓ cups (360 g) of water, and the rehydrated mushrooms along with their soaking liquid.",
      "Return the browned meat to the pot.  Bring to a simmer over medium heat, partially covered, until the meat is tender and easily pulls from the bone, approximately 2 hours. (If using an Instant Pot, pressure cook on high for 1 hour and use the manual release.)",
      "Remove the cooked meat from the pot, discard the bones, and process the warm meat in a food processor until it forms a paste. Season the meat paste with salt and set it aside to cool.",
      "Blend all the vegetables, prunes, and juices from the pot until completely smooth. Ensure all the pot's contents are incorporated. Return the blended mixture to the pot and bring to a boil over medium-high heat. Then, reduce the heat to medium, partially cover, and simmer for 15 to 20 minutes to concentrate the flavors. This sauce can be enjoyed with other pasta dishes as well.",
      "Set the sauce aside while preparing the ravioli. It can be cooled or frozen and reheated later.",
      "To make the ravioli dough: Combine cassava flour, tapioca flour, coconut flour, acacia fiber, glucomannan, and salt in a stand mixer fitted with the paddle attachment. Mix on low speed until thoroughly combined.",
      "Gradually add the warm water to the dry ingredients and mix until a thick dough forms. Adjust the water amount as needed, adding 1 tablespoon at a time, until the dough is manageable – neither too dry nor too sticky.",
      "Form the dough into a ball, wrap it in plastic wrap, and let it rest for 15 minutes.",
      "Prepare the ravioli by hand:  Roll out small portions of dough between parchment paper to a thickness of about ⅛- to ⅜-inch.  Use a ravioli cutter (e.g., 2½ inches) or a knife to cut out circles or squares.",
      "Portion the meat paste into small balls (e.g., 1 to 1½ teaspoons for a 2½-inch cutter).  Optionally, add a few finely chopped prunes to each meatball for extra sweetness.",
      "Place a meatball on a dough circle, top with another dough circle, and carefully seal the edges, using a little water if necessary. Use a ravioli cutter or knife to create the final shape.",
      "Place the finished ravioli in a single layer on parchment paper and cover with plastic wrap. They can be frozen at this point.",
      "Cook the ravioli in boiling salted water with a dash of olive oil until they float to the surface, approximately 15 seconds. Remove promptly with a slotted spoon.",
      "Serve the ravioli topped with the warm oxtail sauce and a sprinkle of nutritional yeast or cashew parmesan."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Cook and serve the ravioli immediately unless freezing. To freeze, place them on a silicone mat in a dish until solid, then transfer to a freezer-safe container. To cook from frozen, boil for 10 minutes."
  }
]