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": "e05ddc2e857c42b7ab41ece70561536d",
    "updated": "2025-05-18T20:33:02.761Z",
    "title": "Geotjeori",
    "subtitle": "QUICK KIMCHI SALAD",
    "description": "After a long winter of eating strong fermented baechu kimchi, Koreans start to crave something lighter and fresher in spring. Geotjeori is a quick kimchi meant to be enjoyed the day you make it. Crunchy, sweet, and eaten like a salad, it makes a great side dish to barbecued meats and fish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chinese cabbage, about 800g (0.454 kg) (340.194 g), outer leaves and stem removed",
          "salt",
          "onion, finely sliced",
          "spring onion, trimmed and finely sliced",
          "gochugaru (korean red chilli powder).",
          "garlic cloves, minced",
          "piece of fresh root ginger, peeled and very finely chopped",
          "fish sauce",
          "caster sugar",
          "sesame seeds",
          "cooked short-grain rice, to serve"
        ]
      }
    ],
    "instructions": [
      "Using a sharp knife, make a cut about 5cm (2 inches) up the cabbage to the base and use it to gently pull the cabbage in half.",
      "Repeat the process with each half so that the cabbage is quartered, then repeat again so that the cabbage is split into eighths.",
      "Cut off and discard the tough base from the bottom of each cabbage section so that it breaks apart into separate leaves.",
      "Place the leaves in a large container and sprinkle over the salt, then mix with your hands to ensure the leaves are completely coated.",
      "Leave to brine for 30 minutes, mixing every 10 minutes to ensure the salt is distributed evenly.",
      "After brining, thoroughly wash the cabbage leaves under cold running water to remove any excess salt, then drain, squeezing out any excess water, and place in a large bowl together with the remaining ingredients.",
      "Mix together with your hands thoroughly for 5 minutes, squeezing the leaves as you go; this will release water from the leaves and create a quick sauce.",
      "Serve immediately with bowls of rice."
    ],
    "notes_ingredients": null,
    "notes_instructions": "While this kimchi is best eaten the day you make it, you can leave it for a couple of weeks to ferment and enjoy its slightly sweeter flavour in your cooking in the same way as Baechu Kimchi."
  }
]