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": "f5ec47cf351d49f3ba9238a3412274be",
    "updated": "2025-04-23T19:19:13.970Z",
    "title": "Black Bottom Oatmeal Pie",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Crust",
        "ingredients": [
          "all-purpose flour",
          "granulated sugar",
          "salt",
          "cold unsalted butter, cut into (12.7 mm) cubes",
          "spoonfuls of cold water"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "& 1/2 cups of oats, rolled",
          "cream, strong",
          "bittersweet, finely minced chocolate",
          "cup of light brown sugar, packed",
          "unsalted butter",
          "salt",
          "ginger field",
          "dark maize syrup",
          "f vinegar from cider",
          "vanilla teaspoon extract",
          "grand eggs"
        ]
      }
    ],
    "instructions": [
      "Crust Preparation",
      "1. Combine the flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry blender or a fork until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.",
      "2. Wrap the dough tightly in plastic wrap and chill for at least 2 hours.",
      "3. Remove the chilled dough from the refrigerator. If necessary, allow it to soften slightly at room temperature for 10-15 minutes before rolling.",
      "4. Preheat oven to 325°F (160°C).",
      "5. Lightly flour your work surface. Roll the dough into a circle approximately 1/8-inch thick.",
      "6. Transfer the rolled dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges.",
      "7. Create a fluted edge by pressing the knuckle of one finger against the rim of the crust, using two fingers on either side as a guide, about half an inch apart. Repeat this process around the entire edge.",
      "8. Line the pie crust with parchment paper, allowing the paper to overhang the edges. Fill with pie weights or dried beans.",
      "9. Blind bake for approximately 20 minutes. Remove the parchment paper and weights, then brush the crust with an egg wash. Bake for an additional 3 minutes.",
      "10. Let the crust cool completely.",
      "Filling Preparation",
      "1. Increase oven temperature to 350°F (175°C).",
      "2. Spread the rolled oats in a single layer on a rimmed baking sheet lined with parchment paper. Toast for 10-12 minutes, stirring occasionally, until golden brown. Set aside to cool.",
      "3. In a saucepan, bring the heavy cream to a boil over medium heat.",
      "4. Remove the cream from the heat and stir in the finely chopped bittersweet chocolate. Allow the mixture to sit for 5 minutes.",
      "5. Whisk gently until the chocolate is fully melted and the ganache is smooth. Pour the ganache into the cooled pie crust and spread evenly.",
      "6. Place the pie in the freezer while preparing the remaining filling.",
      "7. Reduce oven temperature to 325°F (160°C).",
      "8. In a large bowl, combine the brown sugar, butter, salt, and ginger. Whisk until well combined.",
      "9. Add the corn syrup, vinegar, and vanilla extract. Whisk until smooth. Incorporate the eggs one at a time, whisking well after each addition. Stir in the toasted oats.",
      "10. Remove the pie from the freezer and place it on a rimmed baking sheet. Pour the oat mixture over the chocolate ganache.",
      "11. Bake for 55-60 minutes, or until the edges are set and slightly puffed, and the center is almost set.",
      "12. Cool completely on a wire rack.",
      "13. Serve at room temperature or warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]