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": "3e50ceb2b3be40aa826f86257e09530c",
    "updated": "2025-04-25T19:08:49.122Z",
    "title": "Butter Lettuce Cups with Lemony Chickpea, Raisin, and Quinoa Salad",
    "subtitle": "A vibrant and refreshing salad featuring quinoa, chickpeas, lemon, raisins, and sunflower seeds nestled in crisp butter lettuce cups.",
    "description": "Tender butter lettuce leaves cradle a bright and zesty salad composed of quinoa, chickpeas, fresh lemon, plump raisins, and crunchy sunflower seeds.  A flavorful tahini-yogurt dressing, enhanced with a touch of garlic, completes this light and satisfying dish. Using the lettuce leaves as cups eliminates the need for bowls, making for easy cleanup.",
    "ingredients": [
      {
        "section": "For the Salad",
        "ingredients": [
          "water",
          "uncooked quinoa",
          "cooked chickpeas",
          "raisins",
          "raw hulled sunflower seeds",
          "zest of",
          "whole lemon or meyer lemons, peeled, seeded, and flesh cut into small pieces",
          "extra-virgin olive oil",
          "sea salt",
          "ground black pepper, to taste",
          "butter (boston, bibb) lettuce, leaves kept whole and separated"
        ]
      },
      {
        "section": "Yogurt Tahini Dressing",
        "ingredients": [
          "whole milk plain yogurt",
          "tahini",
          "lemon juice",
          "water",
          "garlic, minced",
          "sea salt"
        ]
      }
    ],
    "instructions": [
      "Prepare the Salad: Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.",
      "In a large bowl, combine the cooked quinoa, chickpeas, raisins, sunflower seeds, lemon zest and pieces, olive oil, salt, and pepper. Mix thoroughly.",
      "Refrigerate for 1 hour, or serve immediately at room temperature.",
      "Prepare the Yogurt Tahini Dressing: Whisk together all dressing ingredients in a small bowl until well combined.",
      "Assemble and Serve: Arrange butter lettuce leaves on a platter or individual plates. Spoon the salad mixture into the lettuce cups and drizzle with the prepared dressing. Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Make Ahead Tips:\nSalad: Can be prepared up to 4 days in advance (without the lettuce). Add to lettuce cups and dress immediately before serving.\nYogurt Tahini Dressing: Can be stored in the refrigerator for up to 1 week."
  }
]