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": "0f4aa1f3083c4ef0b3e490b16c3d7485",
    "updated": "2025-05-17T06:53:30.952Z",
    "title": "Fingerprint Flatbread",
    "subtitle": "Tırnak Pidesi",
    "description": "This Turkish flatbread, pide (pronounced pee-day), is thick and chewy with a distinctive quilted surface created by scoring the dough with your fingertips. A flour-water-egg wash helps with stretching and scoring the dough. Traditionally baked in wood-fired ovens, pide is excellent for scooping up stews, enjoying alongside meze, or serving as a sandwich bread.",
    "ingredients": [
      {
        "section": "For the dough",
        "ingredients": [
          "plus 15 ml room-temperature water",
          "instant yeast",
          "plus 15 g (20 ounces) bread flour",
          "fine sea salt"
        ]
      },
      {
        "section": "For the wash",
        "ingredients": [
          "all-purpose or bread flour",
          "boiling water",
          "egg"
        ]
      },
      {
        "section": "For shaping the pide",
        "ingredients": [
          "wheat bran or whole wheat flour"
        ]
      },
      {
        "section": "Optional",
        "ingredients": [
          "sesame or nigella seeds, or mixture"
        ]
      }
    ],
    "instructions": [
      "Make the dough: Pour the water into a large bowl and sprinkle the yeast over it. In a separate bowl, whisk together the flour and salt. Pour the flour mixture over the water, then use your hands or a dough scraper to combine the ingredients. Once the dough begins to come together, lightly flour a work surface. Turn out the dough and knead it. Use the dough scraper to gather any bits sticking to the surface and add them back to the dough. Continue kneading for 8 to 10 minutes until the dough is smooth and elastic.",
      "Place the dough in a lightly oiled large bowl, cover it with plastic wrap, and allow it to rise for 1½ to 2 hours, or until it doubles in size. While proofing, fold the dough over itself three times at 30, 60, and 90 minutes.",
      "While the dough is rising, prepare the wash: Put the flour in a medium, deep bowl. Gradually add the boiling water in a slow stream while whisking. Continue whisking to eliminate as many lumps as possible. Let the mixture cool completely, then beat in the egg and set aside.",
      "One hour before baking, place a baking stone or heavy baking sheet on the middle oven rack and preheat the oven to 425°F.",
      "Shape the bread: Turn the dough onto a lightly floured surface. Divide it in half and shape each portion into a loose ball. Cover and let the dough rest for 15 minutes, using plastic wrap, an upside-down bowl, or a damp towel.",
      "Gently flatten each ball into a disk about 6 to 7 inches in diameter and approximately 1 inch thick. Cover again and allow to rest for another 15 minutes.",
      "Whisk the wash once more before using. It should have the consistency of heavy cream; if it’s too thick, add room-temperature water one tablespoon at a time, whisking until the right consistency is reached. Pour the wash into a shallow bowl or a plate with a lip large enough to dip your hands into.",
      "Dust a baker's peel or an inverted baking sheet generously with bran or whole wheat flour. Transfer one dough disk onto the peel or sheet. Dip your palms and fingers into the wash and gently pat the dough out to a circle about 3/4 inch thick, washing its surface evenly as you go.",
      "To score the bread, dip the sides of your hands into the wash and press them into the outer edge of the dough forming a rough circle while leaving a ½- to 4-inch wide border. Begin by placing your hands on opposite sides of the dough with palms facing each other. Press inward and gently stretch outward about ½ inch, creating a rough oval. Continue around the dough, dipping hands in the wash as needed to prevent sticking, until the shape returns to a circle. The score marks should connect to form an unbroken line along the dough’s edge. When complete, the loaf should measure about 8 to 9 inches in diameter.",
      "Dip your fingertips in the wash and place your hands side by side about 1 inch from the circular score along the bottom edge of the dough. Press your fingers deeply into the dough without tearing it. Repeat this action, moving your hands apart to create a line of scores that do not extend beyond the outer border. Continue to create parallel lines about an inch apart, re-dipping fingers in the wash as necessary. Then, using the same technique, add another series of parallel, cross-hatch scores at roughly a 45-degree angle to the first. The scores do not need to be perfect but should be clearly visible to retain their pattern through baking.",
      "Sprinkle the loaf with half of the sesame or nigella seeds, if desired. Transfer the bread onto the preheated baking stone or sheet. Bake for 25 to 30 minutes, rotating once halfway through, until golden with pale spots. Remove from the oven and place onto a wire rack to cool, or serve warm after resting for a few minutes. After cooling, brush any excess bran or flour from the bottom of the loaf with a kitchen towel or stiff brush if you like. Repeat the shaping and baking process with the remaining dough."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This bread is best enjoyed the same day it is made, but leftovers can be refreshed by sprinkling with hot water and warming in a 350°F oven for 15 minutes, wrapped in foil."
  }
]