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": "2e621e2fbee14e53b418c69142b13762",
    "updated": "2025-05-07T22:28:24.074Z",
    "title": "Ham Hock with Herb Sauce",
    "subtitle": null,
    "description": "A comforting blend of peas and ham enriched with fresh herbs. Classic, gentle flavors ideal for using leftover ham hock.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ham hock",
          "fresh or frozen peas",
          "large clove of garlic",
          "handful of parsley",
          "handful of chives",
          "handful of basil leaves",
          "pepper (if necessary)."
        ]
      },
      {
        "section": "For the salad (optional)",
        "ingredients": [
          "chicory",
          "inner lettuce leaves",
          "mint",
          "parsley",
          "basil",
          "finely chopped shallot",
          "lemon juice",
          "salt",
          "olive oil",
          "hard-boiled eggs"
        ]
      }
    ],
    "instructions": [
      "Place the 500-600g ham hock in a deep pan and add just enough water to cover it.",
      "Bring the water to a boil, skim off any foam that forms on the surface, then reduce the heat to let the liquid simmer gently.",
      "Cover with a lid and cook, turning occasionally, for about 45-50 minutes until the ham is fully cooked to the bone.",
      "Remove the ham from the cooking liquid. Add 200g of fresh or frozen peas and the large clove of garlic to the liquid, and cook for approximately 5 minutes until the peas are tender.",
      "Add a handful each of parsley, chives, and basil to the peas, cook for another minute, then blend the mixture until it forms a thick, green sauce.",
      "Season with pepper if desired.",
      "Pull the ham from the bone into large pieces.",
      "Roughly chop some additional herbs and roll the ham pieces in them.",
      "Serve the sauce in bowls and top with the herb-coated ham pieces."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Prepare a crisp, light salad by tossing chicory and inner lettuce leaves with generous handfuls of roughly chopped mint, parsley, and basil. Dress with finely chopped shallot, lemon juice, salt, and olive oil. Tear the ham into rough chunks and mix with the dressed leaves. Serve alongside halved hard-boiled eggs, ideally still a little soft in the center."
  }
]