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": "d2b4b81191ab4bc6b4ae2b3a2b02bba3",
    "updated": "2025-05-08T14:41:38.023Z",
    "title": "Creamy Oyster Stew Inspired by Abraham Lincoln",
    "subtitle": "A classic oyster stew inspired by Abraham Lincoln's favorite dish.",
    "description": "This rich and comforting oyster stew is inspired by the favorite dish of Abraham Lincoln. Its creamy texture and delicate flavors make it a timeless classic that delights the palate.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fennel bulb, cored and finely diced, stems finely chopped",
          "heavy cream",
          "leeks, white and pale green parts only, thinly sliced",
          "rosemary sprig",
          "brown bread",
          "unsalted butter",
          "frozen baby peas, thawed",
          "shucked oysters, with their juices",
          "salt and pepper to taste",
          "minced chives",
          "finely grated lemon zest",
          "lemon juice"
        ]
      }
    ],
    "instructions": [
      "In a medium saucepan or skillet, melt the butter with the rosemary over medium heat. Remove from heat and discard the rosemary.",
      "Brush the bread slices with the prepared butter and arrange them on a baking sheet.",
      "Preheat the oven to 350°F (176°C) and toast the bread slices for 7 to 8 minutes until evenly browned.",
      "In a large saucepan, heat the cream and fennel stems over medium heat and bring to a boil.",
      "Reduce heat to low and let the mixture simmer gently for about 20 minutes.",
      "Remove and discard the fennel stems, then strain the cream mixture.",
      "Return the strained cream to the pan, add the diced fennel bulb, and simmer for an additional 8 to 10 minutes.",
      "Add the sliced leeks and cook for 2 more minutes.",
      "Bring the stew back to a boil, then stir in the lemon juice, lemon zest, and thawed peas.",
      "Remove from heat and gently fold in the oysters along with their juices. Let it sit for 1 to 2 minutes. Season with salt and pepper to taste.",
      "Ladle the stew into serving bowls, top with toasted bread slices and sprinkle with minced chives. Serve warm."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]