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": "a6356c76ff064fa99d09d34c6900c43f",
    "updated": "2025-04-22T07:23:13.881Z",
    "title": "Cinnamon Meringue Apple Cupcakes",
    "subtitle": "Yields 18 cupcakes | Per cupcake: 144 calories",
    "description": "",
    "ingredients": [
      {
        "section": "For the apple cupcakes",
        "ingredients": [
          "all-purpose flour, 195 g, 650 calories",
          "baking powder",
          "baking soda",
          "granulated sugar, 200 g, 750 calories",
          "ground cinnamon, 4 g, 12 calories",
          "unsweetened applesauce, 210 g, 86 calories",
          "extra-large egg, 80 calories",
          "extra-large egg yolks, 192 calories",
          "2% greek yogurt, 180 g, 135 calories",
          "finely grated lemon zest",
          "fine salt",
          "vanilla extract, 4 g, 12 calories",
          "apples, peeled, cored and cut into ¼-inch (12 cm) slices, about 480 g, 264 calories"
        ]
      },
      {
        "section": "For the cinnamon meringue",
        "ingredients": [
          "egg whites at room temperature, 32 calories",
          "fine salt",
          "granulated sugar, 100 g, 375 calories",
          "vanilla extract, 2 g, 6 calories",
          "ground cinnamon"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 350°F (175°C). Prepare a standard muffin tin by lining it with baking cups and lightly coating them with nonstick baking spray.",
      "In a large mixing bowl, sift together the all-purpose flour, baking powder, and baking soda.",
      "Add the granulated sugar and ground cinnamon to the dry ingredients and mix well.",
      "Using a blender or food processor, purée the unsweetened applesauce until completely smooth. Measure out 1 cup of the puréed applesauce.",
      "In a separate medium-sized bowl, whisk together the egg, egg yolks, Greek yogurt, lemon zest, puréed applesauce, salt, and vanilla extract.",
      "Create a well in the center of the dry ingredients and pour in the wet ingredient mixture.",
      "Gently stir the wet and dry ingredients together until just combined. Carefully fold in the sliced apples, being careful not to overmix.",
      "Fill each prepared baking cup approximately 80% full with batter, using an ice cream scoop for even distribution.",
      "Bake the cupcakes for about 25 minutes, or until they are firm and golden but not completely baked through.",
      "While the cupcakes are baking, prepare the cinnamon meringue.",
      "Ensure your mixing bowl and beaters are clean and grease-free. Beat the room-temperature egg whites with an electric mixer on medium-high speed until foamy.",
      "Add the salt to the egg whites and continue beating until soft peaks form.",
      "Gradually add the granulated sugar to the egg whites, a little at a time, while continuing to beat until stiff peaks form.",
      "Beat in the vanilla extract.",
      "Sift the ground cinnamon over the meringue and gently fold it in until just combined.",
      "Transfer the prepared meringue to a pastry bag fitted with a small open-star tip.",
      "Remove the partially baked cupcakes from the oven. Pipe 4-6 meringue starbursts around the perimeter of each warm cupcake, and then pipe an additional starburst in the center.",
      "Return the cupcakes to the oven and bake for approximately 5 more minutes.",
      "Avoid overbaking the cupcakes to prevent dryness.",
      "Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.",
      "Store leftover cupcakes in an airtight container in the refrigerator for up to 2 days."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]