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": "4812b856147b40cca7c542d77c0d8c2d",
    "updated": "2025-04-26T00:42:21.114Z",
    "title": "Tuscan Bread",
    "subtitle": null,
    "description": "For generations, Tuscan bakers have crafted delicious salt-free bread, a culinary tradition that benefits those on salt-restricted diets worldwide. This recipe yields a generous loaf, perfect for a dinner party. For smaller households, consider dividing the dough and freezing half for later use.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(41/2 tsp) dry yeast",
          "warm water",
          "all-purpose flour",
          "whole-wheat flour"
        ]
      }
    ],
    "instructions": [
      "In a bowl, combine the yeast and 1/2 cup of warm water. Let stand for a few minutes until the yeast dissolves.",
      "Add the remaining water and 1 cup of all-purpose flour to the yeast mixture.",
      "Stir well and let stand until foamy.",
      "Incorporate the whole-wheat flour and gradually add more all-purpose flour, handful by handful, until the dough becomes too stiff to stir.",
      "Turn the dough out onto a floured surface and knead for several minutes, adding small amounts of flour as needed.",
      "Alternatively, knead the dough in a stand mixer fitted with a dough hook, adding flour until the dough pulls away from the sides of the bowl.",
      "Lightly oil a clean bowl, place the kneaded dough inside, and cover with plastic wrap.",
      "Allow the dough to rise in a warm place until doubled in size. Once risen, remove from the bowl and knead briefly.",
      "On a floured surface, flatten the dough into a large circle.",
      "Starting from the top, roll the dough tightly towards you, shaping it into an oblong loaf.",
      "Seal the seams of the loaf by pinching them together.",
      "Place the loaf on a floured dish towel and wrap it loosely. Let rise for a second time, until approximately doubled.",
      "Preheat the oven to 400 degrees Fahrenheit with a baking tile on the bottom rack.",
      "Once the second rise is complete, swiftly transfer the dough from the towel to the hot baking tile.",
      "Add three or four ice cubes to the oven floor and close the door immediately.",
      "Avoid opening the oven for at least 20 minutes.",
      "Bake for about 45 minutes, or until the loaf sounds hollow when tapped on the bottom, or a toothpick inserted into the center comes out clean.",
      "Cool completely before slicing.",
      "If a crispier crust is desired, return the cooled bread to the oven for a few minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]