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": "4c00f84f41bf43a8b90e1a24a8145e83",
    "updated": "2025-04-24T01:26:29.312Z",
    "title": "King Oyster Mushroom \"Scallops\" with Crispy Rice Paper \"Bacon\", Pea Purée, and Umami Foam",
    "subtitle": "These savory mushroom \"scallops\" are complemented by crispy rice paper \"bacon\" and a smooth pea purée, creating a dish that's both delicious and visually appealing.",
    "description": "These king oyster mushroom \"scallops\" have a delightful umami flavor and satisfying texture, guaranteed to impress.  The crispy rice paper \"bacon\" adds a wonderful crunch.",
    "ingredients": [
      {
        "section": "FOR THE \"SCALLOPS\"",
        "ingredients": [
          "king oyster (trumpet) mushrooms",
          "rapeseed oil, for frying"
        ]
      },
      {
        "section": "FOR THE BROTH",
        "ingredients": [
          "rapeseed oil, for sautéing",
          "shallot, finely sliced",
          "garlic clove, finely sliced",
          "white wine",
          "vegetable stock",
          "sheet of nori, cut into 4 pieces",
          "fresh thyme",
          "juice of"
        ]
      },
      {
        "section": "FOR THE \"BACON\"",
        "ingredients": [
          "sheets edible rice paper",
          "maple syrup",
          "soy sauce or coconut aminos",
          "miso paste",
          "coconut oil",
          "smoked paprika"
        ]
      },
      {
        "section": "FOR THE PEA PURÉE",
        "ingredients": [
          "shallot",
          "frozen peas",
          "white wine",
          "vegetable stock",
          "sea salt and pepper"
        ]
      },
      {
        "section": "FOR THE UMAMI FOAM",
        "ingredients": [
          "\"scallop\" broth",
          "soy or oat cream",
          "liquid smoke (optional)",
          "lemon juice",
          "xanthan gum"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "cress",
          "lemon zest",
          "handful of cooked peas"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C (350°F). Line two baking sheets with non-stick baking paper.",
      "Prepare the \"scallops\": Remove the tops from the king oyster mushrooms (reserve for another use), wash the stems, and slice into 2.5cm (1in) thick discs.",
      "In a medium saucepan, sauté the finely sliced shallot and garlic in a little oil over medium heat until softened.",
      "Deglaze the pan with white wine, letting it bubble for a minute.  Add the vegetable stock, nori, thyme, and lemon juice. Simmer for 2-3 minutes, then add the mushroom discs and poach for 10 minutes.",
      "Remove the cooked mushrooms with a slotted spoon and place them on a paper towel-lined plate to dry. Continue simmering the broth to reduce it.",
      "To make the \"bacon\": Cut the rice paper into rasher-sized strips with scissors. In a small bowl, combine the maple syrup, soy sauce (or coconut aminos), miso paste, coconut oil, and smoked paprika.  Half-fill a separate bowl with boiling water.",
      "Dip two rice paper strips into the hot water for 30 seconds to soften. Shake off excess water and coat thoroughly in the marinade. Place the strips on a lined baking sheet. Repeat with the remaining rice paper.",
      "Bake for 8-10 minutes, watching closely to prevent burning. Remove from the oven and let cool; the \"bacon\" will crisp as it cools. Leave the oven on.",
      "For the pea purée: Sauté the shallot in a small saucepan until soft. Add the frozen peas and cook until defrosted, stirring occasionally. Add the white wine, vegetable stock, salt, and pepper. Cook for 3 minutes. Remove from heat, cool slightly, then blend until smooth. Set aside.",
      "Preheat a non-stick frying pan over medium heat for searing the \"scallops\". While the pan heats, prepare the foam: Strain 125ml (½ cup) of the reduced mushroom broth into a saucepan. Add the soy or oat cream, liquid smoke (if using), and lemon juice. Stir over low heat to combine.",
      "Sear the \"scallops\" in the hot pan with a little rapeseed oil for 2-3 minutes per side until golden. Transfer to a lined baking sheet and bake for 5 minutes.",
      "Remove the \"scallops\" from the oven and take the broth/cream mixture off the heat. Add the xanthan gum and blend for a minute to create foam.",
      "To serve: Arrange the \"scallops\" on plates with a generous amount of pea purée, crispy \"bacon\", and umami foam. Garnish with cress, lemon zest, and a few cooked peas."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]