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": "a9c1a5332bd74531851438bd134f60cc",
    "updated": "2025-04-24T11:08:42.374Z",
    "title": "Kohlrabi Brandade",
    "subtitle": null,
    "description": "Inspired by the coastal flavors of Four Season Farm, where the ocean's influence infused even the soil, this Kohlrabi Brandade combines the earthy vegetable with the briny essence of salt cod.  It's a unique twist on a classic dish.  Remember to begin preparing the salt cod at least one day in advance.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "salt cod, thoroughly rinsed of all surface salt",
          "kohlrabi, peeled and cut into (12.7 mm) dice",
          "potatoes, peeled and cut into ½-inch dice",
          "garlic cloves, smashed and peeled",
          "whole milk",
          "freshly ground black pepper",
          "bay leaf",
          "dried chile, such as chile de árbol",
          "roughly chopped flat-leaf parsley",
          "% lemon",
          "extra-virgin olive oil",
          "bread, toasted or grilled and rubbed with garlic"
        ]
      }
    ],
    "instructions": [
      "Soak the salt cod in water for a minimum of 8 hours, refreshing the water every few hours.  Alternatively, soak it overnight in the refrigerator, drain, and then soak for another 2 hours.",
      "Cut the cod into 1-inch pieces.",
      "Place the kohlrabi, potatoes, salt cod, and garlic in a large saucepan.",
      "Add enough milk to cover the ingredients more than halfway.",
      "Season generously with black pepper, then add the bay leaf and dried chile. Bring the mixture to a gentle simmer.",
      "Partially cover the saucepan, allowing some steam to escape, and simmer until the kohlrabi and potatoes are very tender and the salt cod flakes easily, approximately 20 minutes.",
      "Drain the mixture through a sieve set over a bowl.",
      "Return the milk to the saucepan and set the other ingredients aside. Discard the bay leaf and chile.",
      "Reduce the milk over a lively simmer until approximately 1 cup remains.",
      "Taste the milk and add salt if needed, keeping in mind the saltiness of the cod.",
      "Return the vegetables and cod to the saucepan. Simmer, stirring and folding gently, until the ingredients break down and the mixture develops a creamy, chunky consistency.",
      "Incorporate the parsley.",
      "Taste the brandade and adjust seasoning with more salt, if desired, along with ample black pepper and a squeeze of lemon juice.",
      "Drizzle with a generous amount of olive oil.",
      "Serve the brandade on garlic-rubbed grilled bread as a satisfying snack or light meal."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Variations:\nFor crispy brandade cakes: Combine the brandade with chopped rehydrated dried mushrooms, sliced pickled carrots or fennel, and an egg. Form into small cakes and coat with breadcrumbs. Shallow-fry until golden, drain briefly, and serve with wilted greens.\nFor baked brandade with a potato chip crust: Sauté mushrooms and fold them into the brandade. Spread the mixture in a baking dish. Create a topping by combining 3 parts crushed potato chips with 1 part crushed croutons, some chopped rosemary, and shredded sharp cheddar cheese. Sprinkle additional cheese over the top and bake at 450°F until bubbly and golden brown."
  }
]