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": "87957102c8684072ba427930a4cbae51",
    "updated": "2025-04-24T01:38:06.687Z",
    "title": "Tofu Benedict",
    "subtitle": "Impress your guests with this stunning breakfast dish. The creamy, smooth \"hollandaise\" sauce perfectly complements the smoky tofu.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "block firm smoked tofu, pressed to remove water",
          "rapeseed oil, for frying",
          "black salt (optional for an \"eggy\" flavour, or use sea salt)",
          "ground pepper"
        ]
      },
      {
        "section": "For the \"Hollandaise\" Sauce",
        "ingredients": [
          "soy milk",
          "white wine vinegar",
          "english mustard",
          "sea salt and pepper",
          "rapeseed oil"
        ]
      },
      {
        "section": "For the Sautéed Spinach",
        "ingredients": [
          "big handfuls of baby spinach",
          "sea salt and pepper"
        ]
      },
      {
        "section": "To Serve",
        "ingredients": [
          "breakfast muffins or bagels",
          "bunch of fresh chives, finely chopped",
          "cress",
          "handful of cherry tomatoes, halved"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the \"hollandaise\" sauce.",
      "Combine the soy milk, vinegar, mustard, and seasoning in a measuring jug. Blend with an electric stick blender until well combined.",
      "While the blender is running, gradually drizzle in the oil until the sauce thickens.",
      "After incorporating all the oil, the sauce should be thick, creamy, and pourable.",
      "If the sauce is too thick, add a few tablespoons of soy milk.",
      "Adjust seasoning as needed.",
      "Cover the sauce with plastic wrap and refrigerate until ready to serve.",
      "Cut the tofu into 8cm (3in) rounds.",
      "Pat the tofu dry with paper towels. Preheat a non-stick frying pan over medium heat.",
      "Add oil to the pan.",
      "Pan-fry the tofu for 3-4 minutes per side, until golden brown.",
      "Season with black salt (if using) and pepper.",
      "Remove the tofu from the pan and set aside.",
      "Increase the heat to high and add a little more oil.",
      "Once the oil shimmers, add the spinach. It will wilt down quickly.",
      "Sauté the spinach for 1 minute, stirring constantly.",
      "Season with salt and pepper, then remove from the heat.",
      "To remove excess moisture, press the spinach with a clean kitchen towel.",
      "Toast the muffins or bagels, if desired. Add the tofu slices and sautéed spinach.",
      "Arrange the halved cherry tomatoes around the tofu and spinach.",
      "Spoon the \"hollandaise\" sauce over the top, sprinkle with chopped chives and cress, and serve immediately."
    ],
    "notes_ingredients": "Gluten-free bread can be substituted.",
    "notes_instructions": null
  }
]