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": "6984614bdd5145a2878e85b27c322531",
    "updated": "2025-04-26T00:51:38.593Z",
    "title": "Shredded Wheat Bread",
    "subtitle": null,
    "description": "This recipe uses unsweetened shredded wheat cereal to create a delicious and wholesome loaf of bread. It's a family favorite, passed down through generations.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "biscuits shredded wheat or bite-sized pieces",
          "boiling water",
          "vegetable oil",
          "honey or molasses",
          "(2 tbsp) dry yeast",
          "lukewarm water",
          "all-purpose flour"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, crumble the shredded wheat and pour boiling water over it. Stir to soften the cereal.",
      "Add the oil and honey (or molasses). Set aside to cool.",
      "In a separate small bowl, dissolve the yeast in lukewarm water.",
      "Once the shredded wheat mixture is completely cool, add the yeast mixture and stir well.",
      "Gradually add the flour, 1/2 cup at a time, stirring until the dough becomes too difficult to manage in the bowl.",
      "Turn the dough out onto a floured surface and knead for several minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.",
      "Alternatively, use a stand mixer with a dough hook. Once the dough becomes too stiff for a wooden spoon, transfer it to the mixer bowl. Knead on low speed, adding flour until the dough pulls away from the sides of the bowl.",
      "Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let rise until more than doubled in size (about 1 hour).",
      "Punch down the risen dough, remove it from the bowl, knead briefly, and return it to the bowl for a second rise (about 45 minutes).",
      "After the second rise, turn the dough out onto a floured surface and divide it in half.",
      "Flatten each half into a large circle using your fingertips or the heel of your hand.",
      "Starting at the top, fold the circle into quarters towards you, sealing each fold to form a cylinder.",
      "Fold the ends of the cylinder to the center, sealing the seams to shape a loaf.",
      "Place each loaf, seam-down, into a lightly greased 4 1/2\" x 9\" loaf pan.",
      "Loosely cover the pans with plastic wrap (lightly flour the tops of the loaves to prevent sticking) and let rise in a warm place for the third time.",
      "Preheat the oven to 375 degrees F while the loaves rise.",
      "Once the loaves have doubled (about 30 minutes), slash the tops diagonally three times with a sharp knife. Bake on the bottom rack for 35-40 minutes, or until golden brown.",
      "The bread is ready when it sounds hollow when tapped on the bottom, or a toothpick inserted into the center comes out clean."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]