Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
    - 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 : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "b69ef054c14d4966890b38c7ed73955f",
    "updated": "2025-05-17T08:17:26.961Z",
    "title": "Lemony Okra & Tomato Soup",
    "subtitle": "Bamya Çorbası",
    "description": "This soup is inspired by a traditional central Anatolian recipe that features small dried okra commonly sold on strings in spice shops throughout the region. In this version, fresh okra is used instead, which is soaked in vinegar and salt before cooking to reduce its natural slipperiness. Ground meat is added as a substitute for meat stock to enrich the flavor. Ripe fresh tomatoes provide a vibrant taste, though high-quality canned tomato puree can be used as an alternative. Select okra with firm tips and smooth, unblemished skin for the best results.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh okra, stems removed, cut into 1½- to (50.8 mm) lengths",
          "apple cider vinegar",
          "fine sea salt, or taste",
          "unsalted butter or olive oil, or combination",
          "onion, coarsely chopped (about 1½ cups).",
          "ground lamb or beef",
          "tomato paste",
          "turkish or other crushed red pepper flakes, or taste (optional).",
          "freshly ground black pepper",
          "ripe tomatoes, halved crosswise and grated on a box grater, or canned tomato puree",
          "hot water",
          "fresh lemon juice, or taste",
          "red pepper flakes, for serving"
        ]
      }
    ],
    "instructions": [
      "In a medium bowl, combine the okra, vinegar, and 1 tablespoon of salt. Toss well to coat the okra and set aside.",
      "Heat the butter and/or oil in a 3-quart saucepan over medium-low heat. Add the onion along with the remaining 1½ teaspoons salt and cook, stirring occasionally, until the onion begins to soften, about 5 minutes.",
      "Add the ground meat and cook, breaking it apart with a spoon, until no longer pink, about 2 to 3 minutes. Stir in the tomato paste, red pepper flakes (if using), and a few grinds of black pepper. Reduce the heat to medium-low and cook, stirring, until the tomato paste is aromatic and fully coats the meat, about 2 to 3 minutes.",
      "Add the grated tomatoes or tomato puree and the hot water. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Partially cover the pan and cook, stirring occasionally, for 20 minutes.",
      "Drain the okra in a colander and rinse thoroughly under running water, then add it to the soup. Bring the soup back to a boil, reduce the heat to a simmer, and cook, partially covered, until the okra is tender but still holds its shape, about 15 to 20 minutes.",
      "Stir in the lemon juice and taste the soup. Adjust the salt as needed and add more lemon juice to your preference. Serve immediately, offering red pepper flakes on the side."
    ],
    "notes_ingredients": "In regions such as Çorum, Tokat, and Sivas, lamb is traditionally preferred, but beef can be used as an alternative. For a vegetarian option, replace the water with a flavorful vegetable broth made without mushrooms.",
    "notes_instructions": "In Turkey, this soup is sometimes served like a thin stew, ladled over buttery Rice and Orzo Pilaf. To add texture and flavor, you can also serve it with a slice of garlic-rubbed toast placed at the bottom of each bowl before ladling the soup."
  }
]