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": "1516fe9bd7434863ac11985b9475016a",
    "updated": "2025-04-24T15:43:57.939Z",
    "title": "Mushroom and Egg Burger",
    "subtitle": "Mushrooms | Barley | Mustard | Mayonnaise | Fried Egg",
    "description": "This satisfying and flavorful burger takes inspiration from classic pub fare. The hearty barley patties are enhanced with savory spices, mushrooms, and flavorful sauces. A combination of mustard, mayonnaise, and a perfectly fried egg brings everything together for a truly delicious vegetarian burger experience.",
    "ingredients": [
      {
        "section": "For Patties",
        "ingredients": [
          "drizzle of vegetable oil or ghee",
          "about 5 3/4 cups (400 g) roughly chopped mushrooms",
          "drained and rinsed canned black beans, mashed with fork",
          "scant cups (70 g) panko bread crumbs",
          "soy sauce or tamari",
          "sriracha",
          "garlic, crushed",
          "scant cup (70 g) cooked barley or other whole grain",
          "finely chopped fresh chives",
          "fresh parsley leaves, finely minced",
          "pimentón (smoked paprika)",
          "salt and freshly ground black pepper, to taste",
          "buns, halved and lightly toasted"
        ]
      },
      {
        "section": "For Mustard Mayo",
        "ingredients": [
          "mayonnaise or vegan mayonnaise",
          "mustard, dijon or english",
          "finely chopped chives, for garnishing"
        ]
      },
      {
        "section": "For Toppings",
        "ingredients": [
          "organic eggs",
          "pickled onion",
          "fried mushrooms",
          "tomatoes",
          "chopped chives"
        ]
      }
    ],
    "instructions": [
      "1. To prepare the patties: Preheat oven to 140°F (60°C). Heat oil in a skillet over medium-high heat. Add mushrooms and sauté for 7-8 minutes, stirring occasionally, until fragrant and softened. Transfer to a large bowl and combine with the remaining patty ingredients. Mix thoroughly with your hands until the mixture holds its shape. Season with salt and pepper to taste. Refrigerate for at least 15 minutes, or up to 24 hours, covered.",
      "2. To prepare the mustard mayo: In a small bowl, whisk together mayonnaise and mustard until smooth. Garnish with chopped chives and set aside.",
      "3. Divide the mushroom mixture into 4 equal portions and shape into patties. Fry the patties in a skillet over medium-high heat for 3-4 minutes per side, until golden brown. Keep warm in the preheated oven while frying the eggs to your liking.",
      "4. Assemble the burgers: Place the cooked patties on the toasted bun halves. Top each with a fried egg and the prepared mustard mayo."
    ],
    "notes_ingredients": "Onions can be substituted for mushrooms in the patties.",
    "notes_instructions": "Fried mushrooms make a delicious and umami-rich topping for these burgers.  When frying mushrooms, cook them in batches to prevent overcrowding the pan, which can lead to steaming instead of browning. It's best to clean mushrooms with a brush or peel them rather than washing them under water, as they tend to absorb moisture easily."
  }
]