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": "a2ab70bdb0e942a9bb81aec784c5130c",
    "updated": "2025-05-19T05:55:01.885Z",
    "title": "Hot-and-Sour Soup",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Marinade",
        "ingredients": [
          "pork tenderloin",
          "rehydrated shiitake mushrooms (30 g dehydrated).",
          "rehydrated black fungus (20 g dehydrated).",
          "bamboo shoots",
          "tofu",
          "stems spring onion",
          "drizzle vegetable oil",
          "garlic",
          "light soy sauce",
          "dark soy sauce",
          "white (granulated) sugar",
          "chinkiang black vinegar",
          "white pepper"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "cornflour + water mixture (1:3 cornflour to water ratio).",
          "eggs",
          "stems coriander",
          "oil for frying",
          "egg white",
          "cornflour",
          "shaoxing wine",
          "salt",
          "freshly ground black pepper"
        ]
      }
    ],
    "instructions": [
      "Combine all the marinade ingredients.",
      "Marinate the pork for 20 to 30 minutes.",
      "Rinse and cut the shiitake mushrooms and black fungus into thin matchsticks.",
      "Cut the bamboo shoots, tofu, pork, spring onion, and ginger into thin matchsticks.",
      "Fry the pork quickly in oil at 120°C (250°F).",
      "Pour a drizzle of oil into a deep Dutch oven or large casserole dish, then fry all the other ingredients cut into matchsticks and the chopped garlic.",
      "Deglaze with soy sauces (light and dark) and cover with water so that the water is 3 cm (1¼ inches) above the ingredients.",
      "Bring to a boil, then simmer over low heat for 20 minutes.",
      "Add the pork, sugar, vinegar, and white pepper, and taste.",
      "The soup should be sour, spicy, and salty.",
      "Adjust the seasoning if necessary with white pepper, vinegar, and light soy sauce to your taste.",
      "Add two-thirds of the cornflour and water mixture and let it thicken.",
      "If the soup is still quite liquid, add the remaining one-third of the mixture.",
      "Beat the eggs in a bowl, then slowly pour into the soup to form long strands of egg by stirring with chopsticks using your other hand.",
      "Remove from the heat and serve with coriander."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]