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

    [
  {
    "recipeCode": "d069315c2d2943119e25a621038006a0",
    "updated": "2025-05-17T15:04:24.362Z",
    "title": "Kibbeh",
    "subtitle": null,
    "description": "Kibbeh is a cherished dish across the Middle East, celebrated for its rich taste and satisfying texture. With a history that spans centuries, it represents a culinary icon of Levantine cuisine. Commonly enjoyed during special gatherings, it brings people together with each spiced and stuffed bite. Kibbeh appears in various styles, from fried balls to baked layers, with the most traditional version being a raw mixture called \"kibbeh nayyeh.\"",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fine bulgur wheat",
          "ground lamb or beef (extra lean).",
          "onion, finely chopped",
          "ground allspice",
          "ground cinnamon",
          "ground cayenne pepper",
          "salt and black pepper to taste",
          "pine nuts, toasted (optional).",
          "minced fresh herbs (such as parsley, mint, or cilantro).",
          "olive oil, plus more for frying",
          "ice water (for shaping the kibbeh)."
        ]
      }
    ],
    "instructions": [
      "1. Place the bulgur wheat in a bowl and cover it with cold water.",
      "Let it soak for about 30 minutes until softened.",
      "2. Drain the bulgur thoroughly, squeezing out any excess water.",
      "3. In a large bowl, mix the soaked bulgur with the ground lamb or beef, finely chopped onion, allspice, cinnamon, cayenne, salt, and black pepper.",
      "4. Knead the mixture with clean hands until it is well combined.",
      "Gradually add ice water while kneading if the mixture feels too dense; this will help make the kibbeh more pliable.",
      "5. Fold in the toasted pine nuts and minced fresh herbs.",
      "6. Moisten your hands with olive oil. Take small portions of the kibbeh mixture and shape them into oval balls or torpedoes, ensuring they are compact.",
      "7. Heat a generous amount of olive oil in a frying pan over medium heat.",
      "8. Fry the kibbeh balls in batches, turning occasionally until they are evenly browned and cooked through, about 10 minutes.",
      "9. Remove the kibbeh with a slotted spoon and let them drain on paper towels.",
      "10. Serve warm with yogurt, tahini sauce, or a squeeze of lemon."
    ],
    "notes_ingredients": "• Ensure the bulgur wheat is finely ground, as coarse bulgur will not bind properly.\nIf using pine nuts, toast them lightly to enhance their flavor.\n• Using a food processor to create a smooth onion paste helps to distribute the flavor evenly.",
    "notes_instructions": "• Keep a small bowl of ice water nearby when shaping the kibbeh to prevent the mixture from sticking to your hands.\n• Avoid overcrowding the pan while frying to allow even cooking; space the kibbeh balls adequately."
  }
]