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": "7db5f9d00ff34a61b5d19f7b3458635e",
    "updated": "2025-05-11T00:02:34.210Z",
    "title": "Pumpkin Sandwich Rolls",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "milk, room temperature",
          "eggs, room temperature",
          "pumpkin puree",
          "honey",
          "white whole wheat flour (such as king arthur).",
          "bread flour",
          "package instant yeast",
          "salt",
          "freshly ground white pepper",
          "butter, room temperature",
          "egg",
          "water",
          "flexible plastic lids, for stencils",
          "light rye flour, or needed"
        ]
      }
    ],
    "instructions": [
      "Step 1\nIn the bowl of a stand mixer, whisk together milk and 2 eggs; then add pumpkin puree and honey, stirring until the mixture is smooth.",
      "Step 2\nAdd white whole wheat flour, bread flour, yeast, salt, and white pepper to the pumpkin mixture. Attach the dough hook to the stand mixer and mix on low speed for 5 minutes, using a bowl scraper or stiff spatula to scrape down the sides once or twice. Increase speed to medium-low. Add butter one piece at a time, mixing thoroughly until each piece is fully incorporated before adding the next.",
      "Step 3\nTransfer the dough to a greased bowl. Cover with plastic wrap and allow the dough to rise at room temperature until it has doubled in size, about 1 to 1 1/2 hours.",
      "Step 4\nWhile the dough is rising, create designs on flexible plastic lids using a permanent marker. Cut out the shapes carefully with a sharp paring knife or X-ACTO knife. Wash the lids with warm, soapy water to remove any remaining ink.",
      "Step 5\nPunch down the dough and fold it over to release air bubbles. Cover the bowl with plastic wrap and refrigerate until about 2 hours before serving.",
      "Step 6\nRemove the dough from the refrigerator and turn it out onto a floured work surface. Divide the dough into 12 equal pieces and shape each into a tight ball. Line 2 baking sheets with parchment paper and arrange the dough balls seam-side down on the sheets.",
      "Step 7\nCover the rolls with greased plastic wrap and let them rest at room temperature for 30 minutes.",
      "Step 8\nPreheat the oven to 375°F (190°C).",
      "Step 9\nIn a small bowl, whisk together 1 egg and 1 tablespoon of water.",
      "Step 10\nGrease your hands and gently press each dough ball into a flat round about 1/2 inch thick. Brush the top of each round with the egg wash.",
      "Step 11\nPlace a fine mesh strainer over a plate and pour rye flour into it. Position a stencil over one of the rounds and sift rye flour through the strainer onto the stencil. Carefully lift the stencil off the roll and tap excess flour off the stencil onto the plate. Repeat with the remaining rolls.",
      "Step 12\nAllow the dough rounds to rest at room temperature until fully risen, about 10 minutes. To test readiness, dip your index finger in flour and gently press the side of a roll. If the indentation springs back, let the dough rise a little longer, about 5 minutes more, until the indentation remains.",
      "Step 13\nBake the rolls in the preheated oven until the tops are golden and the bottoms are browned, about 15 to 20 minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The dough can be frozen at the end of step six. Place the dough balls in the freezer until firm, then transfer them to a resealable freezer bag. They can be stored frozen for up to three months.\nTo bake frozen rolls: Arrange the rolls on a parchment-lined baking sheet. Cover with greased plastic wrap and thaw overnight in the refrigerator. Bring the rolls to room temperature on the counter for about 30 minutes and gently flatten as described in step 10. Brush with egg wash and bake as directed.\nThis recipe yields about 18 slider-sized rolls (2.5 ounces each) or 12 full-sized rolls (4 ounces each).\nPlastic lids from yogurt, sour cream, or cottage cheese containers work well for making stencils."
  }
]