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": "37427e244ab14c46aec00fb641995275",
    "updated": "2025-04-24T07:26:59.376Z",
    "title": "Yogurt Flatbreads with Barley and Mushroom Ragout",
    "subtitle": "This dish offers a comforting experience with the smooth textures of the mushrooms and barley. While the flatbreads are delicious, rice or couscous are suitable alternatives if time is limited.",
    "description": null,
    "ingredients": [
      {
        "section": "Flatbreads",
        "ingredients": [
          "plus 2 tsp whole-wheat flour",
          "baking powder",
          "salt",
          "greek yogurt",
          "chopped fresh cilantro",
          "clarified butter (or a mixture of melted butter and vegetable oil)"
        ]
      },
      {
        "section": "Mushroom Ragout",
        "ingredients": [
          "pearl barley",
          "dried porcini mushrooms",
          "lukewarm water",
          "mixed shiitake and button mushrooms, halved",
          "olive oil",
          "butter",
          "thyme sprigs",
          "garlic clove, crushed",
          "white wine",
          "salt and black pepper",
          "chopped parsley, plus extra to garnish",
          "finely chopped preserved lemon",
          "lemon juice",
          "greek yogurt"
        ]
      }
    ],
    "instructions": [
      "Prepare the flatbreads by combining the flour, baking powder, salt, yogurt, and cilantro in a bowl. Mix thoroughly with your hands to form a dry dough, adding more flour if necessary.",
      "Knead the dough for approximately one minute until smooth and consistent. Wrap it in plastic wrap and refrigerate for at least an hour.",
      "To prepare the mushroom ragout, rinse the barley under cold water and place it in a medium saucepan, covering it with ample fresh water. Simmer for 30 to 35 minutes until al dente.",
      "In a separate bowl, place the dried porcini mushrooms in lukewarm water and set aside to rehydrate.",
      "In a large pan over medium-high heat, sauté the fresh mushrooms in olive oil and half of the butter with the thyme sprigs for 4 minutes, stirring occasionally.",
      "Once the mushrooms have softened, add the crushed garlic and white wine. Let the mixture simmer for about 5 minutes.",
      "Add the rehydrated porcini mushrooms and their soaking liquid to the pan, discarding any grit. Season with salt and pepper.",
      "Reduce the heat to low and simmer for approximately 10 minutes.",
      "Incorporate the remaining butter, chopped parsley, preserved lemon, lemon juice, and cooked barley into the mushroom mixture.",
      "This creates a flavorful mushroom stew with a rich sauce. Adjust the consistency by adding water if needed, and season to taste.",
      "Remove from heat and set aside. Reheat before serving.",
      "To cook the flatbreads, divide the chilled dough into six equal portions. Roll each portion into a ball and then flatten it with a rolling pin into a round disc about 1 inch thick.",
      "Heat clarified butter in a nonstick pan over medium heat. Fry the flatbreads one at a time for about 2 minutes per side, or until golden brown. Add more butter as needed and keep the cooked flatbreads warm.",
      "To serve, fold each warm flatbread in half or quarters and top with the warm mushroom ragout, a dollop of Greek yogurt, and a sprinkle of fresh parsley."
    ],
    "notes_ingredients": "Rice or couscous are suitable alternatives to the flatbreads.",
    "notes_instructions": null
  }
]