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": "ccdff8ddf555487dbcff47ecb56c8650",
    "updated": "2025-05-17T22:30:28.208Z",
    "title": "Pita Bread",
    "subtitle": "خبز",
    "description": "Growing up, bread was always present at the table, either as part of the meal or served alongside olives to finish it off. Even today, I keep a bag of bread on my kitchen counter—perfect for scooping up labaneh, soaking up sauces, making a quick sandwich for my children, or enjoying with olive oil or cheese at the end of a meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose (plain) flour, plus extra for dusting",
          "finely milled grade \"00\" pasta flour (if unavailable, substitute with plain/all-purpose flour).",
          "fine whole wheat (wholemeal) flour",
          "powdered milk (optional).",
          "salt",
          "sugar",
          "olive oil, plus extra for oiling",
          "active dry (fast-action) yeast",
          "warm water"
        ]
      }
    ],
    "instructions": [
      "Combine the flours, powdered milk, salt, and sugar in a large bowl and mix well.",
      "Create a well in the center and add the olive oil, yeast, and half of the warm water.",
      "Mix with your fingers, gradually adding more water while kneading until the dough forms.",
      "If the dough feels sticky, let it rest for 5 minutes, then knead again.",
      "Repeat this process once or twice until you achieve a soft yet sturdy dough ball.",
      "Alternatively, place all the dough ingredients except half of the water into the bowl of a freestanding mixer fitted with a dough hook. Mix on medium speed, gradually adding water as needed until the dough comes together.",
      "Brush the dough with a little olive oil, cover with a damp towel or plastic wrap, and let it rise until doubled in size.",
      "Once risen, gently punch down the dough to release air bubbles.",
      "Divide the dough into 8 equal portions and place them on a lightly floured work surface.",
      "Cover with a towel or small cloth to prevent the dough from drying out while rolling.",
      "Preheat the oven to475°F (240°C) or the highest temperature possible.",
      "Take one dough portion and roll it into a ball between your palms, then flatten and dust with flour.",
      "Use a rolling pin to roll the dough to about 4 inches (10 cm) in diameter.",
      "Sprinkle with flour, flip the dough, and continue rolling until it reaches approximately 8 inches (20 cm) in diameter.",
      "Once all dough balls are rolled out, place two or three at a time on a baking sheet and bake for 5-10 minutes, until they puff up and develop a light golden top.",
      "If using a pizza stone, place each rolled pita individually onto the stone and bake until puffed and lightly golden, about 5 minutes.",
      "Transfer the baked pita to paper towels or a wire rack to cool.",
      "Store any leftover bread in plastic bags in the freezer for up to one month.",
      "This recipe freezes so well that I often make it in triple batches to have bread ready for several weeks."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]