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": "b9de3a59d5c3446eb2751f44882f9372",
    "updated": "2025-04-24T08:27:15.378Z",
    "title": "Gado-Gado",
    "subtitle": "Gado-Gado is a satisfying salad that can easily serve as a complete meal.",
    "description": "This hearty Indonesian salad, Gado-Gado, features a flavorful peanut-based satay sauce. While some ingredients may require a trip to an Asian market, feel free to get creative with substitutions.",
    "ingredients": [
      {
        "section": "Satay sauce",
        "ingredients": [
          "garlic cloves, peeled",
          "lemongrass stalk, roughly chopped",
          "sambal oelek (indonesian",
          "pieces of galangal (or peeled",
          "shallots, peeled",
          "vegetable oil",
          "salt",
          "sugar",
          "sweet paprika",
          "thick tamarind water (tamarind",
          "roasted unsalted peanuts",
          "water",
          "coconut milk",
          "ground turmeric"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "potatoes, peeled and cut",
          "cabbage, cut into chunks",
          "bean sprouts",
          "green beans, trimmed",
          "cucumber, thickly sliced",
          "hard-boiled eggs, quartered",
          "firm tofu, cut into (9.525 mm)-thick",
          "cassava chips (or something else",
          "cilantro leaves",
          "crisp-fried shallots"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the satay sauce. In a small food processor, combine the garlic, lemongrass, sambal oelek, galangal (or ginger), and shallots. Process until a smooth paste forms, adding a touch of vegetable oil if needed to facilitate blending.",
      "Heat the remaining vegetable oil in a medium saucepan. Add the prepared paste and cook over low heat for 40 to 50 minutes, stirring frequently, until the oil begins to separate from the paste.",
      "Once the paste is cooked, add the salt, sugar, and paprika, followed by the tamarind water. Continue cooking for another 10 minutes.",
      "While the paste cooks, coarsely crush the peanuts in a food processor. In a separate small saucepan, combine the crushed peanuts and water. Simmer over low heat for 20 to 25 minutes, until the mixture thickens and the water mostly evaporates.  Add this peanut mixture to the spice paste, stir in the coconut milk, and the satay sauce is complete. Keep warm.",
      "Bring two pots of water to a boil. Add the turmeric to one pot. Cook the potato wedges in the turmeric water until tender, then drain. In the other pot, blanch the cabbage for 1 minute, then remove. Blanch the bean sprouts for 30 seconds, then remove. Finally, blanch the green beans for 4 minutes and drain.",
      "Arrange the cooked vegetables, hard-boiled eggs, tofu, and most of the cassava chips (or alternative crunchy topping) on a large serving platter. Spoon the warm satay sauce generously over the salad. Garnish with the remaining chips, cilantro, and crisp-fried shallots, if desired. Serve warm or at room temperature."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]