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": "1eaffe324d0c45eda8d3b2c6f17fd591",
    "updated": "2025-04-24T01:18:15.071Z",
    "title": "Rosemary, Red Wine, and Garlic Seitan Roast",
    "subtitle": "with Rich Jus",
    "description": "This hearty and flavorful seitan roast is a delicious centerpiece. The rich, reduced broth creates a flavorful jus, complementing the savory seitan.  The seitan can be prepared up to three days in advance and stored in the refrigerator.",
    "ingredients": [
      {
        "section": "FOR THE SEITAN ROAST",
        "ingredients": [
          "wet ingredients",
          "hot vegetable stock",
          "dried porcini",
          "olive oil, for frying",
          "red onion, finely chopped",
          "garlic cloves, finely chopped",
          "red wine",
          "chopped cooked beetroot (beet)",
          "tinned black beans, drained and rinsed",
          "tomato purée (paste)",
          "dijon mustard",
          "balsamic vinegar",
          "miso paste",
          "marmite",
          "dried mixed herbs",
          "cayenne pepper",
          "dried rosemary",
          "sea salt",
          "cracked black pepper",
          "dry ingredients",
          "vital wheat gluten",
          "chickpea (gram) flour, plus extra for dusting",
          "nutritional yeast"
        ]
      },
      {
        "section": "FOR THE BROTH",
        "ingredients": [
          "vegetable stock",
          "red wine",
          "miso paste",
          "onion, peeled and quartered",
          "garlic cloves, peeled",
          "bay leaf",
          "fresh rosemary",
          "dried mushrooms",
          "cornflour (cornstarch), optional",
          "cranberry and orange sauce"
        ]
      },
      {
        "section": "FOR THE HERB COATING",
        "ingredients": [
          "dried sage",
          "dried oregano",
          "cayenne pepper",
          "dried rosemary",
          "dried tarragon",
          "cracked black pepper"
        ]
      },
      {
        "section": "FOR ROASTING",
        "ingredients": [
          "wholegrain mustard",
          "cracked black pepper",
          "smoked olive oil (or olive oil)"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "fresh rosemary",
          "sea salt flakes"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the seitan roast. Rehydrate the dried porcini mushrooms by pouring the hot vegetable stock over them in a small bowl. Let it sit for 5 minutes.",
      "In a non-stick saucepan, heat a small amount of olive oil. Add the chopped red onion and garlic, then reduce the heat and sauté for 2 minutes, stirring frequently.  Transfer the onion and garlic mixture to a blender. Add the remaining wet ingredients, including the rehydrated porcini and their soaking liquid.  Allow this mixture to cool slightly for 5 minutes. While it cools, combine all the dry ingredients in a large mixing bowl.",
      "Blend the wet ingredients until smooth. Pour the blended mixture into the bowl of dry ingredients and quickly combine with a spatula until a dough forms.",
      "Knead the dough using an electric stand mixer with a dough hook for 10 minutes, or knead by hand on a lightly floured surface for 12 minutes, adding a sprinkle of chickpea flour if needed to prevent sticking.  Place the dough back in the bowl, cover with a clean tea towel, and let it rest for 15 minutes.",
      "While the dough rests, prepare the broth. Combine all broth ingredients, except the cranberry sauce, in a saucepan. Bring to a boil, then reduce the heat and simmer.",
      "Shape the seitan dough into a log or roast shape. Combine the herb coating ingredients and spread them on your work surface. Roll the seitan log in the herb mixture to coat.",
      "Wrap the seasoned seitan log tightly in cheesecloth or muslin, securing the ends with kitchen twine.  Place the wrapped seitan in the simmering broth, cover the pot, and cook for 1 hour and 15 minutes, or until firm to the touch.  Ensure the broth remains at a simmer and does not boil. Gently turn the seitan a few times during cooking to ensure even cooking.  Once cooked, remove the seitan from the broth and carefully unwrap it once it's cool enough to handle.",
      "Strain the cooking broth into a clean saucepan. Gently heat the broth until it reduces and thickens into a jus. If needed, whisk a small amount of cornflour with cold water and add it to the broth to help thicken it. Stir in the cranberry and orange sauce for a touch of sweetness.",
      "Preheat the oven to 180°C (350°F) one hour before serving. Spread wholegrain mustard over the seitan roast and sprinkle with black pepper.  Heat a large ovenproof skillet over high heat, add the smoked olive oil (or regular olive oil), and sear the seitan roast on all sides until browned.",
      "Transfer the skillet to the preheated oven and roast for 15-20 minutes. Garnish with a sprig of fresh rosemary and a sprinkle of sea salt flakes. Slice the seitan roast into thick pieces and serve with the jus."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]