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": "bc19ac7b6d7846118fa85ade7132314d",
    "updated": "2025-04-23T10:44:05.058Z",
    "title": "Turkey Tetrazzini",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "noodles",
        "ingredients": [
          "unsalted butter or ghee (for cabbage noodles)",
          "very thinly sliced green cabbage or raw spiral-sliced zucchini noodles",
          "fine sea salt (for zucchini noodles)",
          "unsalted butter or ghee",
          "sliced mushrooms",
          "diced leeks or onions",
          "spears asparagus, cut into (25.4 mm) pieces (tough ends trimmed)",
          "garlic, smashed to a paste",
          "cream cheese (½ cup), softened",
          "turkey or chicken bone broth",
          "egg, beaten",
          "shredded cheddar cheese, divided",
          "grated parmesan cheese",
          "poultry seasoning",
          "fine sea salt",
          "ground black pepper",
          "diced leftover cooked turkey",
          "chopped fresh parsley, for garnish (optional)"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 400°F and grease a 13x9 inch casserole dish.",
      "For cabbage noodles: In a large cast-iron skillet, melt 2 tablespoons of butter over medium-low heat. Add the cabbage, cover, and cook for 15 minutes, stirring frequently, until very tender.",
      "For zucchini noodles: Place the zucchini noodles in a colander in the sink and sprinkle with 2 teaspoons of salt. Let them drain for 5 minutes, then squeeze out any excess liquid. Transfer the noodles to a large cast-iron skillet.",
      "While the noodles are cooking, prepare the other ingredients. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms, leeks, and asparagus. Sauté for 4 minutes, or until the asparagus is crisp-tender. Add the garlic and sauté for another minute. Remove from heat.",
      "In a medium bowl, whisk together the cream cheese, broth, and egg. Add this mixture to the cooked cabbage or zucchini noodles.  Stir in 1½ cups of cheddar cheese, Parmesan cheese, poultry seasoning, salt, and pepper. Stir until the cheeses are melted, being careful not to let the mixture boil.",
      "Gently fold in the cooked turkey and asparagus mixture. Remove from heat and pour into the prepared casserole dish. Top with the remaining ½ cup of cheddar cheese.",
      "Bake for 12 minutes, or until heated through and bubbly. Garnish with fresh parsley, if desired.",
      "Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish at 350°F for about 5 minutes, or until warmed through."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Cabbage \"pasta\" can be made ahead of time and stored in the freezer or refrigerator. However, zucchini noodles do not freeze well."
  }
]