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": "a2da56f80c1d411a8eb7e2c34af21ef8",
    "updated": "2025-05-17T18:13:11.358Z",
    "title": "Sfeeha or Fatayer",
    "subtitle": "Open-Faced or Stuffed Pastry with Lamb or Spinach Filling",
    "description": "A satisfying and hearty meal, Sfeeha and Fatayer are traditional Middle Eastern pastries beloved by many. Sfeeha is open-faced, inviting with its visible filling, while Fatayer is folded and shaped like a triangular hat. These pastries are commonly made using whole wheat bread dough.",
    "ingredients": [
      {
        "section": "INGREDIENTS FOR DOUGH",
        "ingredients": [
          "yeast",
          "lukewarm milk (use more if needed to make the dough).",
          "whole wheat flour (or 240 g white and 240 g whole wheat)."
        ]
      },
      {
        "section": "INGREDIENTS FOR LAMB FILLING",
        "ingredients": [
          "ground lamb meat (boned leg of lamb, fat removed, ground at butcher or using a coarse blade on a food mill).",
          "juice of",
          "yellow onions, finely chopped",
          "salt and pepper to taste",
          "pine nuts (use more if desired).",
          "pomegranate seeds (optional)."
        ]
      },
      {
        "section": "INGREDIENTS FOR SPINACH FILLING",
        "ingredients": [
          "frozen, chopped spinach, thawed (or 1814 g fresh spinach, chopped).",
          "olive oil",
          "yellow onion, finely chopped",
          "salt and pepper to taste",
          "pine nuts",
          "lemon juice",
          "pomegranate seeds (optional)."
        ]
      }
    ],
    "instructions": [
      "PREPARE THE DOUGH",
      "In a large bowl, dissolve the yeast in 1/4 cup lukewarm milk.",
      "Add the flour and gradually incorporate the remaining lukewarm milk, mixing until the dough forms a soft, workable bread dough.",
      "Knead the dough thoroughly by hand for about 15 minutes. During kneading, frequently dip your hands in a small bowl of milk and use the milk on your hands to wipe the sides of the mixing bowl. The dough should be smooth, slightly shiny, and the bowl and hands should be clean when finished kneading.",
      "Cover the bowl with a damp tea towel and let the dough rise until it has roughly doubled in size, about 45 minutes to 1 hour.",
      "After rising, divide the dough into 20 equal portions. Roll each piece into a small ball and gently flatten slightly with your hand.",
      "PREPARE THE LAMB FILLING AND/OR THE SPINACH FILLING",
      "For the lamb filling: thoroughly mix the ground lamb with the finely chopped onions. Season with salt and pepper. Stir in the lemon juice and pine nuts.",
      "For the spinach filling: squeeze out as much water as possible from thawed spinach. If using raw spinach, rinse well and chop finely. Combine the spinach with olive oil, lemon juice, finely chopped onion, salt, pepper, and pine nuts. Mix thoroughly.",
      "ASSEMBLE SFEEHA OR FATAYER",
      "Preheat the oven to 375°F (190°C).",
      "To make sfeeha, flatten each dough ball into a circle about 3-4 inches wide and roughly 1/8 inch thick, making sure the edges are slightly thicker than the center. Place 3 teaspoons of uncooked filling into the middle of each circle, leaving a small border of dough around the filling. Press the filling gently into the dough.",
      "To make fatayer, flatten each dough ball evenly into a 3-4 inch circle. Place 2 teaspoons of filling in the center of each. Shape each into a closed triangular form by pulling up opposite edges of the circle, pinching two corners together on top and one side, then folding and pinching the remaining side to enclose the filling fully.",
      "Arrange the pastries on a flat cookie sheet lightly greased with olive oil and bake for about 20 minutes, until the dough is lightly browned.",
      "Optionally, broil sfeeha for 1-2 minutes to achieve a crispier texture.",
      "Garnish with pomegranate seeds if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]