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": "d9a7dfe51c7d49b8ba62aefad2f3d703",
    "updated": "2025-05-06T01:31:11.501Z",
    "title": "Cornbread Stuffing",
    "subtitle": "This stuffing is perfect for autumn. It's a traditional recipe my wife grew up with, and now she makes it for our daughters.",
    "description": "Bake, scrape, and enjoy this comforting fall classic.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "medium-size loaf day-old french bread (about 340 g).",
          "salted butter, melted, plus more for dish",
          "medium-size yellow onions, chopped",
          "stalks celery, chopped (about 2 cups).",
          "garlic, chopped",
          "poultry seasoning",
          "ground sage",
          "ground pepper",
          "kosher salt",
          "carton chicken stock",
          "eggs"
        ]
      }
    ],
    "instructions": [
      "Position one oven rack in the upper third and a second rack in the center. Preheat the oven to 250°F.",
      "Cut both bread loaves into 1-inch cubes. Spread the cornbread cubes on one baking sheet and the French bread cubes on another. Brush with half of the melted butter. Bake on the upper oven rack until golden, about 30 to 45 minutes, then let cool. If both baking sheets do not fit on one rack simultaneously, place one on each rack and rotate them halfway through for even toasting. Increase the oven temperature to 350°F.",
      "In a Dutch oven, melt the remaining butter over medium heat. Add the onions and celery, cooking until softened, about 3 to 5 minutes. Stir in the garlic, poultry seasoning, ground sage, ground pepper, and kosher salt. Cook for 1 minute, then remove from heat and let cool.",
      "In a large bowl, whisk together the chicken stock and eggs. When the vegetable mixture has cooled to room temperature, stir it into the stock mixture. Gradually fold in the bread cubes. Transfer the mixture to a greased 13-x-9-inch baking dish.",
      "Bake on the center oven rack until golden brown, approximately 30 minutes."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]