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": "879d847925754b3ea74f60e8ba6ae197",
    "updated": "2025-04-24T01:39:11.070Z",
    "title": "Stuffed Seitan Roast with Smoked \"Bacon\"",
    "subtitle": "A rewarding plant-based centerpiece for special occasions.",
    "description": "This impressive centerpiece is a flavorful and satisfying alternative to traditional holiday roasts. While it requires some technique, the result is a delicious plant-based feast that's sure to impress.",
    "ingredients": [
      {
        "section": "WET INGREDIENTS (FOR THE SEITAN ROAST)",
        "ingredients": [
          "soy or oat milk",
          "dried mushrooms",
          "olive oil, for frying",
          "onion, finely chopped, sautéed until soft",
          "garlic cloves, finely chopped, sautéed until soft",
          "white wine",
          "tinned chickpeas (garbanzos), drained and rinsed",
          "firm tofu, patted dry",
          "white miso paste",
          "maple syrup",
          "dried tarragon",
          "dried thyme",
          "dried rosemary",
          "dried sage",
          "cayenne pepper",
          "sea salt",
          "cracked black pepper"
        ]
      },
      {
        "section": "DRY INGREDIENTS (FOR THE SEITAN ROAST)",
        "ingredients": [
          "vital wheat gluten",
          "chickpea (gram) flour",
          "nutritional yeast"
        ]
      },
      {
        "section": "FOR THE BROTH",
        "ingredients": [
          "vegetable stock",
          "white wine",
          "fresh rosemary",
          "fresh thyme",
          "onion, quartered",
          "handful of dried mushrooms",
          "bay leaf",
          "garlic cloves, peeled",
          "sea salt and pepper"
        ]
      },
      {
        "section": "FOR THE RUB",
        "ingredients": [
          "mixed dried herbs",
          "cayenne pepper",
          "onion salt"
        ]
      },
      {
        "section": "FOR THE STUFFING",
        "ingredients": [
          "quantity sweet potato and chestnut stuffing, skipping the final step"
        ]
      },
      {
        "section": "FOR THE \"BACON\" WRAPPING",
        "ingredients": [
          "cranberry and orange sauce",
          "streaky \"bacon\"",
          "maple syrup"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the seitan roast: combine all wet ingredients in a blender and blend until smooth.",
      "In a large mixing bowl or stand mixer (using the dough hook), combine the vital wheat gluten, chickpea flour, and nutritional yeast. Add the blended wet ingredients and mix until a dough forms.",
      "Transfer the dough to a clean surface and knead vigorously for at least 10 minutes, or use your mixer on medium speed.  Thorough kneading is crucial for a good texture; the dough should become firm and elastic.",
      "Once kneaded, use a rolling pin to flatten the dough into a rectangle approximately 1.25cm thick. Allow the dough to rest for 10 minutes.",
      "Prepare the broth: In a large roasting tray (approximately 40 x 28 x 8cm), combine all the broth ingredients.",
      "Cut a piece of cheesecloth slightly larger than the seitan rectangle. In a small bowl, mix the rub ingredients. Sprinkle the rub generously over the dough.",
      "Place the dough, spice-side down, onto the cheesecloth. Spread the stuffing across the middle of the dough and roll it up tightly, sealing the edges.",
      "Wrap the stuffed dough tightly in the cheesecloth, twisting the ends and securing them with kitchen twine. Shape the roast into a cylindrical form.",
      "Place the wrapped roast in the roasting tray with the broth. Cover the tray with foil and bake for 2 hours, turning the roast over halfway through and adding more stock if necessary.",
      "Remove the cooked roast from the broth using a slotted spoon and let it cool slightly before carefully removing the cheesecloth. Wrap the roast in plastic wrap and refrigerate until ready to serve. Reserve the broth for gravy.",
      "Preheat oven to 180°C (350°F) an hour before serving. Place the roast in a baking tray. Spread cranberry sauce over the roast and arrange the \"bacon\" slices neatly on top. Secure with twine if needed.",
      "Brush with maple syrup and bake for 25 minutes. Slice and serve with your favorite accompaniments."
    ],
    "notes_ingredients": "For a soy-free option, replace the tofu with 50g (14oz) of extra chickpeas and use soy-free miso or omit it altogether.",
    "notes_instructions": ""
  }
]