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": "f6e2c9c23edd488f96ab073ef1bb3cf2",
    "updated": "2025-04-24T15:37:48.281Z",
    "title": "Oyster Mushroom Rockefeller",
    "subtitle": null,
    "description": "This dish offers a unique twist on the classic Oysters Rockefeller, using oyster mushrooms instead of oysters. The savory spinach perfectly complements the hearty mushroom, topped with a crispy Parmesan and bread crumb crust. A delightful and flavorful appetizer.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, divided",
          "olive oil (more for drizzling)",
          "oyster mushroom caps, woody stems trimmed off",
          "sea salt and cracked black pepper (to taste)",
          "diced shallots",
          "minced garlic",
          "pernod (available at most liquor stores)",
          "vermouth",
          "all-purpose flour",
          "whole milk",
          "fresh spinach, blanched, squeezed dry, and chopped",
          "sea salt flakes and cracked black pepper (to taste)",
          "shredded parmesan cheese",
          "bread crumbs",
          "lemon wedges (to garnish)",
          "finely chopped parsley (to garnish)"
        ]
      }
    ],
    "instructions": [
      "In a 12-inch frying pan over medium heat, melt 1 tablespoon of butter and add the olive oil.",
      "Heat the oil and sear the mushroom caps for about 2 minutes per side, until lightly browned.",
      "Transfer the mushrooms to a plate and season with salt and pepper.",
      "Add the shallots and garlic to the same pan, using any remaining oil and butter. Cook for 3 minutes, stirring frequently, until the shallots soften and the garlic is fragrant.",
      "Pour in the Pernod and vermouth. Let the alcohol evaporate, then remove the shallot and garlic mixture and set it aside.",
      "Melt the remaining tablespoon of butter in the pan. Whisk in the flour and cook for about 2 minutes until fragrant.",
      "Gradually whisk in the milk until smooth and thickened. Add the spinach and the shallot-garlic mixture. Season with salt and pepper.",
      "Combine the Parmesan cheese and bread crumbs in a small bowl. Preheat the oven's broiler to medium.",
      "Arrange 12 ceramic soup spoons.  In each spoon, place 1 tablespoon of the spinach mixture, 1 oyster mushroom cap, and 1 tablespoon of the Parmesan mixture. Drizzle with olive oil.",
      "Broil for 4 minutes, or until golden brown. Keep warm in a low oven until serving. Garnish with lemon wedges and chopped parsley."
    ],
    "notes_ingredients": "Oyster mushrooms are often available at natural food markets and specialty grocery stores. Asian food markets are a great source for larger, high-quality mushrooms. Shiitake mushrooms can be used as a substitute if oyster mushrooms are unavailable.",
    "notes_instructions": "If you don't have ceramic spoons, you can serve this dish on crostini or small rounds of toasted, buttered bread."
  }
]