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": "ef1077d9e3704e4dba8f94bf43f96af1",
    "updated": "2025-04-23T11:15:24.116Z",
    "title": "Pork and Cheddar Sausages",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pork butt",
          "pork fat",
          "coconut vinegar",
          "medium hog casings",
          "ice-cold beef or chicken bone broth, homemade or store-bought",
          "finely diced sharp cheddar cheese",
          "chopped green onions or dried chives",
          "squeezed from 1 head roasted garlic, or raw garlic, smashed to paste",
          "fine sea salt",
          "lard or coconut oil, for the pan",
          "keto dipping sauce(s) of choice, such as stone-ground mustard, for serving (optional)"
        ]
      }
    ],
    "instructions": [
      "Prepare a rimmed baking sheet by lining it with parchment paper.",
      "Dice the pork butt and fat into 1-inch cubes and arrange them on the prepared baking sheet.",
      "Freeze the cubed pork for one hour.",
      "After 30 minutes of freezing, prepare a mixture of coconut vinegar and 2 quarts of water in a large bowl.",
      "Submerge the hog casings in the vinegar-water mixture and soak for 30 minutes.",
      "Remove the pork from the freezer and grind it using the coarse setting of a meat grinder.",
      "In a large bowl, thoroughly combine the ground pork, broth, cheese, green onions (or chives), garlic, and salt using your hands.",
      "Fry a small portion of the sausage mixture in a skillet over medium heat to check the seasoning. Adjust the salt in the remaining raw mixture as needed.",
      "Chill the sausage mixture in the freezer for 30 minutes to firm up before casing.",
      "Using a sausage stuffer, fill the presoaked casings with the chilled sausage mixture.",
      "Twist the filled casings into links of approximately 5 inches each.",
      "If a sausage stuffer isn't available, shape the sausage mixture into 12 large patties.",
      "Refrigerate the sausages for a few hours to allow the flavors to develop.",
      "Cook the sausages within 3 days.",
      "To cook, melt 1 tablespoon of lard or coconut oil in a large skillet over medium heat.",
      "Prick each sausage link a few times with a fork or toothpick.",
      "Sauté the sausages until they reach an internal temperature of 160°F, approximately 10 minutes.",
      "Serve with your preferred keto-friendly dipping sauce, if desired.",
      "Store cooked sausages in an airtight container in the refrigerator for up to 5 days.",
      "Alternatively, freeze the cooked sausages for up to one month."
    ],
    "notes_ingredients": null,
    "notes_instructions": [
      "Double the recipe and freeze half for convenient future meals.",
      "Liquid is essential for binding the protein and fat; more liquid allows for more fat, up to a certain limit.",
      "For optimal flavor and nutritional value, homemade bone broth is recommended, but store-bought broth is also acceptable.",
      "Using cold meat and fat prevents a mushy texture.  Cubing and freezing the meat for an hour, or refrigerating for 4 hours to overnight, is recommended before grinding.  Chilling the mixed sausage in the freezer for 30 minutes before stuffing helps maintain a cold temperature.",
      "If the sausage casing bursts during cooking, the heat was likely too high or the cooking time too short."
    ]
  }
]