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": "717a3cb27fe64d889e81b03852badb3b",
    "updated": "2025-05-17T14:34:01.489Z",
    "title": "Fatayer Bi Sabanekh",
    "subtitle": null,
    "description": "Exploring the streets of the Levant—from the lively markets of Beirut to the ancient souks of Damascus—one is greeted by the irresistible scent of freshly baked Fatayer. These savory spinach pies, originating from the Ottoman era, are a beloved feature of Middle Eastern cuisine, often enjoyed as a snack or as part of a meze selection. The triangular pastry beautifully combines simple ingredients to create a rich and delightful flavor experience.",
    "ingredients": [
      {
        "section": "INGREDIENTS",
        "ingredients": [
          "all-purpose flour, plus extra for dusting",
          "granulated sugar",
          "salt",
          "instant yeast",
          "warm water, approximately",
          "olive oil, plus extra for the bowl",
          "fresh spinach, roughly chopped",
          "onion, finely diced",
          "pine nuts, toasted (optional).",
          "lemon juice",
          "pomegranate molasses (optional).",
          "sumac",
          "salt and pepper, to taste"
        ]
      }
    ],
    "instructions": [
      "Dough Preparation:",
      "1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.",
      "2. Gradually add warm water while stirring until the dough begins to come together.",
      "3. Drizzle in olive oil and knead the dough until it becomes smooth and elastic, about 10 minutes by hand or 5 minutes with a stand mixer.",
      "4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for around 1 hour or until it has doubled in size.",
      "Spinach Filling:",
      "1. While the dough is rising, prepare the spinach filling.",
      "2. In a large bowl, mix the chopped spinach, diced onion, toasted pine nuts (if using), lemon juice, pomegranate molasses, sumac, and season with salt and pepper.",
      "3. Stir well and let it rest for 10 minutes. After resting, squeeze out any excess liquid from the spinach mixture to prevent sogginess.",
      "Forming the Fatayer:",
      "1. Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.",
      "2. Once the dough has risen, punch it down and divide it into golf ball-sized portions.",
      "3. On a lightly floured surface, roll each piece into a circle about 5 inches in diameter.",
      "4. Place a spoonful of the spinach filling in the center of each circle.",
      "5. Shape each into a triangle by lifting three sides of the dough circle and pinching the corners closed, leaving a small opening in the center for steam to escape.",
      "Baking:",
      "1. Arrange the formed Fatayer on the prepared baking sheet.",
      "2. Bake for 15-20 minutes in the preheated oven, or until the pastries turn golden brown.",
      "3. Remove from the oven and allow to cool slightly before serving."
    ],
    "notes_ingredients": "• Pine nuts and pomegranate molasses can be omitted according to preference.\n• For vegan options, alternatives like coconut sugar or agave syrup can be used instead of regular sugar.",
    "notes_instructions": "Make sure the spinach is well drained.\nAvoid overfilling the Fatayer to prevent leaking.\nWhen shaping, press the edges firmly to seal.\nBrushing the Fatayer with olive oil before baking helps achieve a golden crust.\nAllow the Fatayer to cool slightly before serving."
  }
]