Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1e4a45482582486fb6f31fed27e680b2",
    "updated": "2025-05-17T19:17:58.877Z",
    "title": "Vegetarian Fried Kubbeh",
    "subtitle": "كبه نباتيه مقليه",
    "description": "This recipe offers a vegetarian version of a beloved traditional dish, allowing those who avoid meat to enjoy these tasty parcels as well. There are numerous vegetarian filling possibilities, but here are two of my favorites.",
    "ingredients": [
      {
        "section": "For the dough",
        "ingredients": [
          "very fine bulgur wheat",
          "boiling water",
          "all-purpose (plain) flour",
          "salt",
          "nine spice mix .",
          "vegetable oil"
        ]
      },
      {
        "section": "Filling 1: cheese",
        "ingredients": [
          "feta cheese, crumbled",
          "dry/low moisture mozzarella, shredded",
          "dried mint"
        ]
      },
      {
        "section": "Filling 2: chickpea",
        "ingredients": [
          "olive oil",
          "onion, finely diced",
          "salt",
          "black pepper",
          "ground cumin",
          "x 400 g can chickpeas, drained and rinsed",
          "chopped walnuts, lightly toasted"
        ]
      }
    ],
    "instructions": [
      "Place the bulgur in a large mixing bowl, pour the boiling water over it, and stir together.",
      "Allow it to sit until the bulgur absorbs the water and cools, about 1 hour, then refrigerate for at least 30 minutes and up to 3 days to chill further.",
      "While waiting, prepare the filling of your choice.",
      "For the cheese filling, simply mix all the ingredients in a bowl until well combined.",
      "For the chickpea filling, heat the olive oil in a skillet over medium heat, then add the onion, salt, and spices.",
      "Cook, stirring occasionally, until the onion softens and just begins to brown.",
      "Add the chickpeas and stir to combine, then remove from heat.",
      "Stir in the toasted walnuts thoroughly.",
      "When ready to assemble the kubbeh, take the bulgur mixture from the refrigerator and add the flour, salt, and spices.",
      "Slowly add the vegetable oil while mixing until the mixture forms a dough.",
      "To test the dough, take a chunk about the size of an egg and squeeze it with one hand; if it holds together and is easy to shape, it's ready. If it breaks apart, knead more, adding oil if too dry or flour if too wet.",
      "To shape the kubbeh, take a small egg-sized piece and roll it into a ball.",
      "Place the ball in the palm of one hand and use the index finger of the other hand to make a hole in the center.",
      "Gently continue pressing inside without going through the other side, rotating the dough until you form a cup shape with thin walls.",
      "Use a small spoon to fill the kubbeh with your chosen filling, taking care not to overfill so it can be sealed properly.",
      "Bring the open edges together to close the kubbeh securely.",
      "With moist hands, gently shape the kubbeh into an egg shape, using your fingertips to form pointed ends on the top and bottom.",
      "Alternatively, you may shape the kubbeh into balls, which is less traditional but easier to handle.",
      "At this stage, the kubbeh can be fried immediately or frozen on a tray and stored later in an airtight container in the freezer for up to 3 months.",
      "To deep-fry, heat oil in a deep fryer to 350°F (180°C).",
      "Working in small batches, carefully place several kubbeh into the hot oil, avoiding overcrowding.",
      "Fry for about 5 minutes until they turn a deep golden brown, then remove with a slotted spoon and drain on paper towels.",
      "Serve hot immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]