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": "0ab354fdd567418c89871d6fb75c2ba8",
    "updated": "2025-05-07T12:34:05.240Z",
    "title": "Tres Leches Cake",
    "subtitle": "Sweet Endings and Desserts",
    "description": "Known as \"cake of three milks,\" Tres Leches combines whole milk, sweetened condensed milk, and heavy cream. A traditional Mexican version often features a whipped cream topping, although meringue is also a popular alternative, as shown here.",
    "ingredients": [
      {
        "section": "CAKE",
        "ingredients": [
          "cake or pastry flour",
          "baking powder",
          "salt",
          "canola oil",
          "sugar",
          "vanilla extract",
          "eggs",
          "whole milk, divided",
          "sweetened condensed milk",
          "heavy cream",
          "rum, optional"
        ]
      },
      {
        "section": "WHIPPED CREAM TOPPING",
        "ingredients": [
          "heavy cream",
          "vanilla",
          "sugar"
        ]
      },
      {
        "section": "MERINGUE, ALTERNATIVE TOPPING OPTION",
        "ingredients": [
          "egg whites",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 325°F. Lightly grease a 9x13x2-inch cake pan.",
      "In a small bowl, whisk together the flour, baking powder, and salt. Set aside.",
      "In a large bowl, combine the oil, sugar, and vanilla extract. Add eggs one at a time, mixing well after each addition. Stir in 1/2 cup of the milk, then gently fold in the flour mixture until just combined.",
      "Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake is firm and a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature.",
      "Using a fork, poke the cake 30 to 40 times. In a separate bowl, whisk together the remaining 3/4 cup milk, sweetened condensed milk, 1 cup heavy cream, and rum if using. Slowly pour this mixture over the cooled cake. Refrigerate for at least 1 hour.",
      "FOR WHIPPED CREAM TOPPING",
      "In a medium bowl, combine the ingredients. Using an electric mixer on medium-high speed, beat until stiff peaks form. Spread evenly over the cake.",
      "FOR MERINGUE, ALTERNATIVE TOPPING OPTION",
      "In a medium glass or stainless steel bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.",
      "Spread the meringue over the cake. Broil for 1 to 2 minutes until golden brown. A light dusting of powdered sugar can enhance browning and add a bit of crunch."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Note that the pictured dessert features this topping."
  }
]