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

    [
  {
    "recipeCode": "85e81b4e3448429a8a46da4813814f15",
    "updated": "2025-05-17T21:00:34.703Z",
    "title": "Za'atar and Cheese Turnovers",
    "subtitle": "فطاير زعتر وجبنه",
    "description": "Turnovers are a staple in Levantine kitchens, featuring various doughs filled with different ingredients. They make an ideal snack, quick lunch, or a light bite to serve unexpected guests. These particular turnovers are my favorite; I enjoy them alongside fresh tomatoes sprinkled with sea salt.",
    "ingredients": [
      {
        "section": "For the pastry",
        "ingredients": [
          "white bread flour",
          "whole wheat (wholemeal) bread flour",
          "nigella seeds",
          "salt",
          "sugar",
          "turmeric",
          "olive oil, plus extra for greasing",
          "active dry (fast-action) yeast",
          "baking powder",
          "dried za'atar leaves",
          "plain yogurt"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "halloumi cheese, finely grated"
        ]
      }
    ],
    "instructions": [
      "Combine the flours, nigella seeds, salt, sugar, turmeric, and olive oil in a large bowl. Use your hands to mix until fully incorporated.",
      "Add the yeast, baking powder, za'atar leaves, yogurt, and ½ cup (5 fl oz/150 ml) of water. Knead with your hands until the dough begins to form.",
      "At this stage, the dough will be quite sticky.",
      "Let it rest for about 5 minutes, then knead again.",
      "Continue kneading until the dough comes together and no longer sticks to your hands.",
      "You may need to allow the dough to rest for a few minutes a couple of times during kneading.",
      "If, after several attempts, the dough remains too sticky, gradually add more flour. The exact amount depends on factors such as weather and flour type.",
      "If the dough feels tough, add a little water and knead once more.",
      "Aim for a soft dough consistency that isn’t sticky.",
      "Shape the dough into a ball and coat it with about 1 tablespoon of olive oil.",
      "Cover the bowl with a damp dish towel or plastic wrap and let the dough rise for 1 to 2 hours, or until nearly doubled in size.",
      "Once risen, punch the dough down to release the air and divide it into roughly 25 portions, each about the size of a golf ball.",
      "Place the dough balls on a large oiled surface.",
      "Take one portion at a time and flatten it into a circle about 3–4 inches (8–10 cm) in diameter with your hand.",
      "Place a teaspoon of finely grated halloumi cheese in the center of each circle, then fold two sides together to form a triangle.",
      "Lift the bottom edge toward the center and pinch all three edges firmly to seal.",
      "Preheat the oven to 475°F (240°C/Gas Mark 9).",
      "Put the filled turnovers on a parchment-lined baking sheet and bake for about 5 minutes, or until the edges turn a light golden brown.",
      "Remove from the oven and transfer to a wire rack to cool."
    ],
    "notes_ingredients": "Dried or fresh za'atar leaves are commonly used, though they can be difficult to find outside the Middle East. A good alternative is fresh young oregano leaves. Select the smallest oregano leaves, or coarsely chop larger ones. Mixing fresh marjoram and/or fresh thyme with the oregano can also help replicate the flavor.",
    "notes_instructions": ""
  }
]