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": "db3017976e1d468e9f083ec5777fcce1",
    "updated": "2025-05-17T22:38:41.719Z",
    "title": "Taboon Bread",
    "subtitle": "خبز طابون",
    "description": "The taboon is a traditional clay oven used for baking bread in the Middle East since ancient times. Many people use a bread oven or a hot oven tray with pebbles arranged at the bottom to help shape the bread traditionally. However, you can also place the bread directly on an oven tray and create indentations in the dough with your fingers before baking. This bread is commonly served with dishes such as Chicken, Onion, and Sumac Flatbreads, a well-known Palestinian specialty.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose (plain) flour, plus extra for dusting",
          "fine whole wheat (wholemeal) flour",
          "salt",
          "sugar",
          "olive oil",
          "active dry (fast-action) yeast",
          "warm water"
        ]
      }
    ],
    "instructions": [
      "Combine the flours, salt, and sugar in a large bowl and mix well.",
      "Make a well in the center and add the olive oil, yeast, and 2 cups (18 fl oz/500 ml) of warm water.",
      "Mix with your fingers, gradually adding more water as needed, and knead until the dough comes together.",
      "If the dough feels sticky, let it rest for 5 minutes, then knead again. Repeat this once or twice until the dough forms a very soft ball.",
      "Alternatively, place the ingredients—starting with 2 cups (18 fl oz/500 ml) of water—in the bowl of a stand mixer fitted with a dough hook and mix on medium speed.",
      "Slowly add more water as necessary until the dough forms a very soft ball. The dough should remain slightly sticky; use plenty of flour when shaping.",
      "Shape the dough into a ball, coat it with oil, cover the bowl with a damp towel or plastic wrap, and let it rise until doubled in size, about 1 hour.",
      "Once risen, gently punch down the dough to release air bubbles.",
      "Divide the dough into 8 portions. Shape each into a ball and place on a floured surface.",
      "Allow the dough balls to rest for 15 minutes.",
      "Meanwhile, preheat the oven to 475°F/240°C/Gas Mark 9 (or the highest setting) with the oven tray and dry pebbles if using.",
      "Take one dough portion, flatten it on the floured surface, and coat with more flour.",
      "Use your hands to spread and stretch the dough to 4-6 inches (10-15 cm) in diameter.",
      "Sprinkle with flour, flip, and continue stretching until it reaches 8-12 inches (20-30 cm) in diameter.",
      "If using pebbles, carefully slide the oven tray out halfway, then place the dough stretched over the pebbles, shaping it lightly into a circle.",
      "If placing directly on the tray, do not stretch. Instead, use your fingers to make indentations in the dough to mimic the traditional effect.",
      "Bake for 5-10 minutes until the bread is lightly golden on top.",
      "Remove the bread from the oven and place it on a paper towel-lined tray to cool.",
      "Repeat the process with the remaining dough portions.",
      "Store the bread covered for up to one day or freeze it for longer storage."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]