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

    [
  {
    "recipeCode": "1a742de30cd242c1ab52cbdb5c22c92b",
    "updated": "2025-04-25T19:02:12.714Z",
    "title": "Moroccan Niçoise Salad with Labneh and Golden Millet",
    "subtitle": null,
    "description": "Inspired by the classic Salade Niçoise, this recipe offers a unique twist with Moroccan flavors. Fresh ingredients are key to this vibrant and satisfying dish, combining the creamy tang of labneh, the nutty texture of golden millet, and the bright flavors of fresh vegetables and herbs.",
    "ingredients": [
      {
        "section": "For the Labneh",
        "ingredients": [
          "whole milk or % plain yogurt"
        ]
      },
      {
        "section": "For the Golden Millet",
        "ingredients": [
          "water",
          "millet",
          "turmeric",
          "saffron",
          "sea salt",
          "roughly chopped cilantro, tender stems included",
          "scallions, sliced",
          "raisins",
          "roasted almonds, chopped"
        ]
      },
      {
        "section": "For the Salad",
        "ingredients": [
          "green leaf lettuce, torn",
          "hardboiled eggs, peeled and halved",
          "cherry tomatoes, halved",
          "mini cucumbers, cut on a bias into (6.35 mm) slices",
          "dry-cured black olives or niçoise olives, pitted",
          "extra-virgin olive oil",
          "lemon juice",
          "za'atar"
        ]
      }
    ],
    "instructions": [
      "Prepare the Labneh: Line a colander with cheesecloth (or a clean cloth or coffee filter) and set it over a bowl, ensuring the colander's bottom doesn't touch the bowl's bottom.",
      "Place the yogurt in the lined colander and refrigerate for at least 5 hours, or until the yogurt thickens and water collects at the bottom.",
      "Discard the collected water (or save it for use in smoothies).",
      "Prepare the Golden Millet: Combine the water, millet, turmeric, saffron, and salt in a medium saucepan.",
      "Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan, and cook for 20 minutes.",
      "Remove the pan from the heat and let it steam, covered, for 5 minutes.",
      "Transfer the cooked millet to a large bowl. Add the cilantro, scallions, raisins, and almonds. Toss to combine.",
      "Assemble the Salad: Create a bed of lettuce in each serving bowl. Arrange the labneh, golden millet, egg halves, tomatoes, cucumbers, and olives on top of the lettuce.",
      "Drizzle with olive oil and lemon juice, and season with za'atar.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Make Ahead:\nGolden Millet: Can be stored for up to 3 days.\nLabneh: Can be stored for up to 2 weeks."
  }
]