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

    [
  {
    "recipeCode": "7ec70e0baba149cb915cd0480e27d702",
    "updated": "2025-05-17T14:35:42.524Z",
    "title": "Tabbouleh",
    "subtitle": null,
    "description": "Tabbouleh is a classic dish that has been a cornerstone of Levantine cuisine for centuries. Originating from the mountainous regions of Lebanon and Syria, this refreshing salad has traveled throughout the Middle East and stands as a celebrated example of Lebanese culinary tradition. Often served as part of mezze, a variety of small dishes, tabbouleh is beloved for its fresh, simple ingredients and ease of preparation. It highlights the regional appreciation for fresh herbs, whole grains, and bright, vibrant flavors.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bulgur wheat (fine grain).",
          "boiling water",
          "fresh parsley, finely chopped",
          "fresh mint leaves, finely chopped",
          "tomatoes, finely diced",
          "red onion, finely diced",
          "olive oil",
          "lemon juice",
          "salt to taste",
          "pinch of black pepper",
          "lettuce leaves for serving (optional)."
        ]
      }
    ],
    "instructions": [
      "Place the bulgur wheat in a large bowl.",
      "Pour the boiling water over the bulgur, cover the bowl tightly with a lid or plastic wrap, and let it sit for about 30 minutes until the water is fully absorbed and the bulgur is tender.",
      "Once the bulgur is ready, fluff it gently with a fork and allow it to cool to room temperature.",
      "Meanwhile, wash the parsley and mint thoroughly, then dry them completely to prevent a soggy salad.",
      "Finely chop the fresh herbs.",
      "Finely dice the tomatoes and red onion.",
      "If you prefer a milder onion flavor, soak the diced onions in cold water for 10 minutes before draining.",
      "In a large bowl, combine the chopped parsley, mint, tomatoes, red onion, and the cooled bulgur.",
      "In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to prepare the dressing.",
      "Pour the dressing over the salad and mix gently but thoroughly to evenly coat the bulgur and vegetables.",
      "Taste and adjust the seasoning as needed, adding more salt, lemon juice, or olive oil according to your preference.",
      "Refrigerate the tabbouleh for at least one hour before serving to allow the flavors to blend beautifully.",
      "Serve the tabbouleh chilled, with optional lettuce leaves to scoop the salad."
    ],
    "notes_ingredients": "Gluten-Free: Substitute bulgur wheat with quinoa or gluten-free couscous for a gluten-free option that retains a similar texture.\nVegan: This recipe is naturally vegan, making it well-suited for plant-based diets.\nLow-Carb/Keto: For a low-carb or ketogenic alternative, use finely chopped cauliflower instead of bulgur to replicate the texture while absorbing the flavors.",
    "notes_instructions": "Finely chopping the herbs helps release their oils and enhances the salad's flavor.\nUse a sharp knife to chop the herbs to avoid bruising, which can cause loss of essential oils and a limp texture.\nAllow the bulgur to soak until tender but still slightly firm, providing a pleasant texture.\nSoaking the onions in cold water reduces their sharpness; alternatively, you may use green onions for a milder taste.\nLetting the salad rest in the refrigerator for at least one hour before serving improves the melding of flavors."
  }
]