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": "23f89f8e3d764166a3b6bde5ae747c04",
    "updated": "2025-04-24T14:24:00.057Z",
    "title": "Beer Pizza Dough",
    "subtitle": null,
    "description": "This versatile pizza dough recipe is perfect for a gathering with vegetarians and non-vegetarians alike. Pizza is a crowd-pleaser, and this dough provides a delicious base for a variety of toppings.  Try it with BBQ tofu, peach and tarragon pesto, or your favorite classic combinations.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beer",
          "bread flour",
          "all-purpose flour",
          "iodized sea salt",
          "honey",
          "rapid-rise yeast"
        ]
      }
    ],
    "instructions": [
      "Heat the beer in a microwave-safe glass for 1 minute.",
      "In a stand mixer, combine the bread flour, all-purpose flour, salt, and honey. Turn the mixer on low and add the yeast.",
      "Gradually pour in the warmed beer, mixing until all the dry ingredients are incorporated. You'll use approximately 8 to 10 ounces of beer.",
      "Continue mixing for 5 minutes, or until the dough is smooth.",
      "Divide the dough in half and shape each portion into a ball. Place each ball in a separate airtight container, leaving ample room for rising.",
      "Let the containers sit at room temperature for 1 hour.",
      "Meanwhile, preheat the oven to 500 degrees F with a pizza stone inside.",
      "Place a dough ball on a lightly floured pizza peel.",
      "Using your fingertips, create dimples across the surface of the dough, leaving a ½-inch border undisturbed for the crust. The center should resemble a golf ball's texture.",
      "Flip the dough and repeat the dimpling process on the other side.",
      "Stretch the dough over your fists until it reaches about 12 inches in diameter, or toss it if you're feeling adventurous.",
      "Ensure the pizza peel is well-floured to allow the pizza to slide easily, or use parchment paper for a simpler transfer.",
      "Transfer the raw dough to a piece of parchment paper.",
      "Add your desired toppings.",
      "Slide the pizza (with the parchment paper) onto the hot pizza stone using the peel. Bake for 7 minutes.",
      "Remove the pizza from the oven when the top is bubbly and the edges are golden brown.",
      "Slice and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For easier entertaining, consider par-baking the crust.  Briefly bake the plain dough on the pizza stone for a few minutes. When ready to serve, add your toppings and return it to the oven to finish cooking and crisp up."
  }
]