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": "8fe4fd9953d8418b9367a6835a467e4a",
    "updated": "2025-05-17T07:49:05.397Z",
    "title": "Cheese-Filled Kadayıf Cake",
    "subtitle": "Künefe",
    "description": "Buttery and crisp, this golden brown kadayıf cake features thin wheat noodles commonly used in desserts throughout Turkey and the Levant. It is filled with mildly salty white cheese that harmonizes wonderfully with the syrup the cake is soaked in after baking. This dessert creates an impressive presentation when served straight from the pan, yet is quite simple to prepare.",
    "ingredients": [
      {
        "section": "For the syrup",
        "ingredients": [
          "sugar",
          "water"
        ]
      },
      {
        "section": "For the cake",
        "ingredients": [
          "kadayıf",
          "unsalted butter",
          "firm mozzarella, grated, or unsalted fresh mozzarella, drained and cut into small pieces",
          "fine sea salt (if using unsalted mozzarella).",
          "ground or minced unsalted pistachios"
        ]
      }
    ],
    "instructions": [
      "Place a rack in the center of the oven and preheat to 375°F.",
      "Prepare the syrup: Combine sugar and water in a small saucepan over medium-low heat. Stir until the sugar dissolves, then remove from heat and let cool.",
      "Prepare the cake: Using a knife or kitchen scissors, cut the kadayıf into 1 to 1½-inch lengths and place in a large bowl. Melt the butter in an 8-inch ovenproof skillet or round cake pan. Pour the melted butter over the kadayıf and toss with two forks to evenly coat.",
      "Press half of the buttered kadayıf into the skillet or pan, shaping it to cover the bottom and extending about 4 inches up the sides. Evenly distribute the cheese over the kadayıf, leaving a ½-inch border around the edges. If using fresh mozzarella, lightly sprinkle with salt. Spread the remaining kadayıf over the cheese, reaching all the way to the edges without leaving gaps. Gently press down to seal the cake.",
      "Bake the cake until the surface turns a deep golden brown and there are no pale, uncooked strands visible, about 30 to 35 minutes. Rotate the pan occasionally during baking for even coloration if needed.",
      "Remove the cake from the oven, pour the cooled syrup evenly over the top, sprinkle with pistachios, and serve immediately."
    ],
    "notes_ingredients": "Fresh kadayıf is typically sold in 1-pound packages. After preparing this cake, you will have half a pound remaining, enough to make Hazelnut Kadayıf Cake. Store any unused kadayıf tightly wrapped in plastic wrap and refrigerate for up to 3 months. If frozen, thaw kadayıf overnight in the refrigerator. While cooks in Hatay often use unsalted cheese for this dessert, firm mozzarella is preferred here. If using unsalted fresh mozzarella, add a pinch of salt to balance the sweetness of the syrup.",
    "notes_instructions": null
  }
]