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

    [
  {
    "recipeCode": "0348ea1ccd4249099e80e71382f7c476",
    "updated": "2025-05-17T18:41:59.880Z",
    "title": "Cooked Yogurt Sauce",
    "subtitle": "A versatile base for many dishes.",
    "description": "This sauce, which resembles a soup, serves as a flexible foundation for numerous dishes such as Lamb and Yogurt Rice Stew. Traditionally, it is prepared using kishek or jameed—round blocks of dried fermented sheep yogurt. The drying and salting process enhances and concentrates the flavors, resulting in a distinctively sour and salty taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "goat or sheep milk yogurt .",
          "salt",
          "olive oil",
          "garlic, crushed"
        ]
      }
    ],
    "instructions": [
      "Whisk together the yogurt, 1 cup (8 fl oz/250 ml) water, and 1 teaspoon of salt, then pour the mixture into a heavy pan.",
      "Place the pan over medium-high heat and stir continuously with a whisk until the yogurt reaches a boil.",
      "It is crucial to whisk constantly to prevent the yogurt from curdling.",
      "Heat the olive oil in a small skillet, add the crushed garlic, and fry over medium heat for 1 to 2 minutes, until the garlic is fragrant but still pale.",
      "Add the garlic and oil mixture to the yogurt, stir well, and remove the pan from the heat.",
      "The sauce should be quite salty and tangy; taste and adjust the seasoning if needed."
    ],
    "notes_ingredients": "Using goat or sheep yogurt greatly affects the outcome, as it closely resembles the traditional jameed in flavor and is less prone to curdling if stirring is momentarily neglected. If only plain yogurt is available, mix in 1 tablespoon of cornstarch before cooking and add a squeeze of lemon juice once finished. Goat yogurt typically comes in tubs of either 1 lb/450 g or 1 lb 2 oz/500 g, so use two tubs accordingly. If you have access to jameed, blend one disc with 2 cups (16 fl oz/475 ml) of water in a strong food processor and substitute it for one yogurt tub.",
    "notes_instructions": "If the yogurt curdles, remove from heat and blend with an immersion blender until the sauce becomes smooth and cohesive."
  }
]