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": "ed2fbc1954f14246932e6ee9565599dd",
    "updated": "2025-05-08T12:20:58.030Z",
    "title": "Honey's Strawberry Shortcake",
    "subtitle": null,
    "description": "During Haruhi's reflection on her first day at Ouran Academy, a dreamlike scene inspired by Lewis Carroll's Alice in Wonderland unfolds. In the dining hall, she encounters the Mad Hatter's tea party where Honey, dressed as his stuffed rabbit Usa-chan, is constantly enjoying this cake, since it's always three o'clock, snack time. Included is a recipe for Usa-chan meringue cookies to decorate the cake!",
    "ingredients": [
      {
        "section": "Usa-Chan Meringue Cookies",
        "ingredients": [
          "egg whites",
          "sugar",
          "pink gel food coloring",
          "vanilla extract",
          "scant teaspoon black gel food coloring"
        ]
      },
      {
        "section": "Genoise (Sponge Cake)",
        "ingredients": [
          "eggs",
          "sugar",
          "cake flour",
          "salt",
          "milk, at room temperature",
          "unsalted butter, melted",
          "vanilla extract"
        ]
      },
      {
        "section": "Whipped Cream",
        "ingredients": [
          "heavy whipping cream",
          "sugar (optional)."
        ]
      },
      {
        "section": "Simple Syrup",
        "ingredients": [
          "water",
          "sugar"
        ]
      },
      {
        "section": "Strawberry Glaze",
        "ingredients": [
          "sugar",
          "water",
          "strawberry jam",
          "cornstarch",
          "strawberries, trimmed and left whole"
        ]
      },
      {
        "section": "For Assembly",
        "ingredients": [
          "strawberry jam",
          "strawberries, trimmed and sliced in half"
        ]
      }
    ],
    "instructions": [
      "To prepare the Usa-Chan meringue cookies: Set up a double boiler by boiling about 1½ inches (4 cm) of water in a small saucepan. Use a heatproof bowl that fits snugly on top without touching the water and set aside. When the water boils, combine the egg whites and ½ cup (135 g) sugar in the bowl and whisk together. Place the bowl over the saucepan and whisk constantly until the mixture reaches 122°F (50°C), using a candy thermometer. If a thermometer is unavailable, test by rubbing a small amount of egg whites between your fingers to verify that the sugar has dissolved. Remove from heat.",
      "Using a hand mixer with a whisk attachment, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Gently fold in 3 drops of pink gel food coloring and the teaspoon of vanilla extract. Transfer the pink meringue into a piping bag fitted with a ¼-inch (6 mm) tip, or make a similar sized opening. Line a baking sheet with parchment paper. Pipe Usa-Chan shapes by creating a 3 cm (about 1¼ inch) round head with chubby cheeks and thin ears around 2.5 cm (1 inch) long pointing in different directions. Pipe 15 cookies; place remaining meringue in a small bowl and add 1 drop of black gel food coloring. Use a toothpick dipped in the black meringue to decorate two eyes and a horizontal '3' shaped mouth on each cookie.",
      "Preheat the oven to 175°F (80°C). Place the tray of meringue cookies inside, leaving the door slightly open. Bake for 2 hours or until the tops feel set and the cookies peel easily off the parchment, and the bottoms are dry. Allow to cool on the tray.",
      "Once the cookies are baking, prepare the genoise: Preheat the oven to 355°F (180°C; gas mark 4). Line a 6 x 3-inch (15 x 7.5 cm) round cake pan with parchment on the sides and bottom.",
      "In a heatproof mixing bowl, combine the eggs and ½ cup (135 g) sugar. Place over a double boiler and whisk constantly until the mixture reaches 100°F (38°C). Remove from heat and use a hand mixer with a whisk attachment to beat on high speed until tripled in volume, lighter in color, and the batter forms ribbons when drizzled, about 10 minutes. Whisk on low speed for an additional minute to expel large bubbles.",
      "Sift together cake flour and salt into a small bowl. Carefully fold the dry ingredients into the batter using a spatula. In another bowl, mix together milk, melted butter, and vanilla extract. Add this mixture in three parts to the batter, folding gently after each addition and scraping the bottom of the bowl to incorporate any remaining liquid. Pour the batter into the prepared pan and bake immediately.",
      "Bake for 25 to 30 minutes, or until the cake springs back when lightly pressed and you hear gentle popping sounds. Right after baking, place parchment on top of the cake and invert it onto a rack to remove it from the pan, leaving it upside down for 10 minutes to smooth the surface. Flip it back and allow it to cool completely to room temperature.",
      "Prepare the whipped cream: In a medium bowl, use a hand mixer with a whisk attachment to whip the heavy cream and sugar (if using) on medium-high speed until soft peaks form, about 2 to 3 minutes. Remove one-third of this cream into a separate bowl and continue whipping the remaining cream on medium-high until stiff peaks form, about 2 more minutes. Set both batches aside.",
      "Make the simple syrup: In a small saucepan, combine water and sugar. Bring to a boil over medium heat, then lower to a simmer, stirring occasionally until sugar dissolves, about 4 to 5 minutes. Remove from heat and cool.",
      "For the strawberry glaze: In another small saucepan, stir together sugar, water, strawberry jam, and cornstarch. Cook over medium heat, stirring occasionally, until thick and glossy, about 8 minutes. Place the 5 small trimmed strawberries on a wire rack and drizzle the glaze evenly over them.",
      "To assemble the cake: Slice the cooled genoise horizontally into two layers. Lightly brush the exposed cut surfaces of both cake layers with the simple syrup. Spread a thin layer of strawberry jam over the bottom cake layer, then cover with a layer of stiff whipped cream using an offset spatula. Arrange the halved strawberries cut-side down in a single layer over the cream. Cover the strawberries with another layer of stiff whipped cream and smooth the top. Place the top cake layer on, syrup side up. Apply a thin, even crumb coat of stiff whipped cream all over the cake. Chill the cake in the refrigerator for 30 minutes until the outer whipped cream layer firms.",
      "Remove the cake from the refrigerator and spread a smooth layer of soft whipped cream over the entire surface. Pipe five 4 to 5 cm (1½ to 2 inch) star-shaped whipped cream circles evenly spaced around the cake's edge and a dollop in the center using a piping bag fitted with a star tip. Place a glazed strawberry on each piped circle. Before serving, position a Usa-Chan meringue cookie on the central dollop and scatter additional cookies around the cake."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]