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": "adce11df5be044b9ab391eb1d14f81de",
    "updated": "2025-05-17T21:51:27.959Z",
    "title": "Mini Lamb Flatbreads",
    "subtitle": "صفيحه",
    "description": "Sfeeha is enjoyed in various ways throughout the Middle East and parts of Europe. At its core, it is dough topped with seasoned meat. While the concept is simple, the flavors are rich and complex. The meat is spiced to provide both sharpness and smoothness, which, when paired with soft pastry and crunchy pine nuts, creates a delightful taste experience. This recipe is handed down from my Teta Asma and her sister Teta Salma, and my mother continues to prepare it today. If you can resist eating them all at once, these flatbreads freeze well for up to one month.",
    "ingredients": [
      {
        "section": "For the dough",
        "ingredients": [
          "all-purpose (plain) flour",
          "salt",
          "sugar",
          "active dry (fast-action) yeast",
          "olive oil",
          "plain yogurt"
        ]
      },
      {
        "section": "For the topping",
        "ingredients": [
          "quantity lamb with onion and spices",
          "toasted pine nuts",
          "labaneh, homemade or store-bought",
          "pomegranate molasses",
          "tahini",
          "sumac",
          "fresh oregano or mint, very finely chopped (optional).",
          "red chilli powder (or to taste)."
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the flour, salt, and sugar.",
      "Add the yeast, olive oil, and yogurt, then knead by hand until the dough is smooth and pliable.",
      "If needed, gradually add water to achieve the right consistency.",
      "Alternatively, mix all dough ingredients in the bowl of a stand mixer fitted with a dough hook on medium speed, adding water as needed until the dough forms.",
      "Shape the dough into a large circle, brush it with oil to prevent sticking, and cover with a damp cloth or plastic wrap.",
      "Let the dough rise for about one hour.",
      "While the dough is rising, prepare the lamb with onion and spices.",
      "Allow it to cool slightly once cooked.",
      "Mix the cooled lamb with the remaining topping ingredients until well blended and spreadable.",
      "Preheat the oven to 475°F (240°C/Gas Mark 9).",
      "After the dough has risen, divide it into about 30 small portions, roughly the size of a golf ball, and let them rest on an oiled surface for 5 to 10 minutes.",
      "Take one portion at a time and flatten it with your fingers on a lined baking sheet into a circle about 1/4 inch (5 mm) thick.",
      "Spoon 1 tablespoon of the topping onto the center and press it down to adhere.",
      "This will form a small, pizza-like circle approximately 3 inches (8 cm) in diameter.",
      "Bake in the oven until the edges turn golden, about 10 minutes.",
      "Remove from the oven and transfer to a wire rack to cool."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Variation: For a quicker option, store-bought all-butter puff pastry works well in place of homemade dough. Cut into roughly 2½-inch (6 cm) squares or 3-inch (8 cm) circles, add a tablespoon of topping in the center, and bake according to the package instructions until lightly golden."
  }
]