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

    [
  {
    "recipeCode": "6bd626c6f52e4bc3b838d4799efe8fd1",
    "updated": "2025-05-17T20:34:36.089Z",
    "title": "Baked Kubbeh Pie",
    "subtitle": "Fried kubbeh is delicious but requires time and effort to prepare and then it still needs to be fried. For those occasions when you want to make kubbeh but lack the patience, this baked version offers an equally tasty alternative.",
    "description": null,
    "ingredients": [
      {
        "section": "For the kubbeh dough",
        "ingredients": [
          "very fine bulgur wheat",
          "onion, quartered",
          "salt",
          "nine spice mix .",
          "ground cumin",
          "lean goat, lamb, or beef meat, twice ground (minced) through a fine mincer",
          "olive oil, for brushing"
        ]
      },
      {
        "section": "For the stuffing",
        "ingredients": [
          "quantity toasted pine nuts",
          "coarsely chopped walnuts, lightly toasted",
          "quantity lamb with onion and spices"
        ]
      }
    ],
    "instructions": [
      "To prepare the dough, place the bulgur in a large bowl and cover with cold water.",
      "Let it soak for 15 minutes, then drain, pressing out as much excess water as possible.",
      "Place the onion, salt, and spices in a food processor with 1 tablespoon of cold water and process until finely minced.",
      "Add the meat and pulse until combined.",
      "Incorporate the soaked bulgur and process until the mixture forms a smooth and pliable dough.",
      "Knead briefly by hand to achieve an even consistency.",
      "Refrigerate the dough for at least 1 hour, or up to overnight.",
      "Meanwhile, prepare the stuffing by mixing the pine nuts, walnuts, and lamb with onion and spices.",
      "Preheat the oven to 400°F/200°C/Gas Mark 6 and grease a shallow 28cm round or 12 × 8-inch/30 × 20-cm rectangular ovenproof dish with olive oil.",
      "Keep a bowl of water nearby to wet your hands when shaping the kubbeh.",
      "Divide the dough into two equal portions.",
      "Spread one half evenly at the bottom of the baking dish, wetting your hands to ensure a smooth and even layer.",
      "Spoon the stuffing over the dough and press gently to distribute evenly.",
      "For the top layer, take a handful of dough and flatten it to a thickness similar to the base.",
      "Place the flattened piece on top of the stuffing.",
      "Repeat by tearing off portions, slightly overlapping each piece with the previous one.",
      "Continue wetting your hands as needed, covering the top layer completely, then smooth it out.",
      "Use the tip of a sharp knife to score a geometric pattern on the top layer.",
      "For a rectangular dish, a diamond pattern created by crossing diagonal lines is traditional.",
      "For a round dish, divide the circle into quarters or eighths and create diamond patterns within each section.",
      "Once your pattern is complete, cut all the way through the kubbeh along the lines to define serving sizes.",
      "At this stage, the dish can be baked immediately or frozen for up to 3 months.",
      "To bake, brush generously with olive oil and cook uncovered for 35-45 minutes, until the top is a deep golden brown.",
      "Check the dish once or twice during baking, brushing with olive oil if it appears dry.",
      "Allow the kubbeh to rest for 10 minutes before slicing and serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]