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": "edae56e8d0fc4347bad8d40a81615e73",
    "updated": "2025-04-26T01:24:10.994Z",
    "title": "Rye Bread with Onion and Caraway Seeds",
    "subtitle": null,
    "description": "This homemade rye bread doesn't require any mysterious starters.  A simple overnight sponge creates a delicious, tangy flavor. Plan ahead to allow the sponge to develop its character for at least six hours, or preferably overnight.",
    "ingredients": [
      {
        "section": "FOR THE SPONGE",
        "ingredients": [
          "(41/2 tsp) dry yeast",
          "lukewarm water",
          "rye flour",
          "bread flour",
          "caraway seeds",
          "chopped onion"
        ]
      },
      {
        "section": "FOR THE DOUGH",
        "ingredients": [
          "all of the sponge",
          "lukewarm water",
          "vegetable oil",
          "molasses",
          "caraway seeds",
          "rye flour",
          "bread flour"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, dissolve the yeast in 1/2 cup of lukewarm water. Let it sit for a few minutes until foamy.",
      "In a separate bowl, combine the rye flour, bread flour, and caraway seeds.",
      "Add the remaining lukewarm water to the yeast mixture and stir.",
      "Gradually add the flour mixture to the yeast mixture, 1/2 cup at a time, stirring until well combined.",
      "Place the chopped onion in a cheesecloth bundle, tying it securely.",
      "Submerge the onion bundle in the center of the sponge.",
      "Cover the bowl loosely with plastic wrap and let it rest at room temperature for at least 6 hours, or preferably overnight, to allow the sponge to develop its flavor.",
      "After the sponge has risen and fallen, remove and discard the onion bundle, scraping any clinging sponge back into the bowl.",
      "Add 1 1/2 cups of lukewarm water to the sponge and stir.",
      "Stir in the vegetable oil, molasses, and caraway seeds.",
      "In a separate bowl, combine the rye and bread flours.  Gradually add the flour mixture to the sponge, 1/2 cup at a time, until the dough becomes too difficult to stir.",
      "Turn the dough out onto a floured surface and knead for about 10 minutes, or until smooth and pliable, adding more flour as needed. Alternatively, use a dough hook in an electric mixer for about 5 minutes, or until the dough pulls away from the sides of the bowl.",
      "Lightly oil the mixing bowl and return the dough to it. Cover loosely with plastic wrap and let rise in a warm place until doubled in size (approximately 1 1/2 hours).",
      "Punch down the risen dough and turn it out onto a floured surface.",
      "Divide the dough into two equal portions.",
      "Flatten each portion into a large circle. Starting at the top, fold the circle into quarters towards you, pressing the seams together to form an oblong loaf. Tuck in the ends and seal the edges.",
      "Line a baking sheet with parchment paper or a mixture of flour and cornmeal. Place the loaves seam-down on the prepared baking sheet. Cover loosely with plastic wrap, lightly dusting the tops of the loaves with flour to prevent sticking.  Let rise until nearly doubled, about 30 minutes.",
      "Preheat oven to 425°F (220°C). If using a baking tile, place it on the bottom rack while preheating.",
      "Score the tops of the loaves diagonally with three slashes about 1/2 inch deep.",
      "Place the baking sheet on the baking tile (or bottom rack). Add two ice cubes to the oven floor, close the door immediately, and do not open for at least 20 minutes.",
      "Bake for 35-40 minutes, or until the loaves sound hollow when tapped on the bottom and a toothpick inserted into the center comes out clean.",
      "Cool completely before slicing. For a crispier crust, return the cooled loaves to the oven for a few minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]