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": "64558ccc64944fde8f6e0eb80a3083e4",
    "updated": "2025-05-08T10:15:16.033Z",
    "title": "Shrimp \"Ebi\" Katsu Sandwich",
    "subtitle": null,
    "description": "Gourmet Girl Graffiti is a charming and heartfelt anime/manga that celebrates both found family and the joys of food. Shiina prepares this shrimp katsu sandwich for Kirin and Ryō after they pass their high school entrance exams as a symbol of their success and a playful nod to the phrase \"win every (ebi) day.\" The name is a clever wordplay, as \"ebi\" means \"shrimp\" in Japanese, while \"katsu\" refers both to a fried cutlet and to victory. This sandwich promises to be as delicious as it is satisfying.",
    "ingredients": [
      {
        "section": "SHRIMP PATTIES",
        "ingredients": [
          "black tiger shrimp, peeled and deveined",
          "egg white",
          "potato starch",
          "sake",
          "salt and black pepper, to taste",
          "oil, for deep-frying"
        ]
      },
      {
        "section": "SHRIMP BATTER",
        "ingredients": [
          "eggs, beaten",
          "cornstarch",
          "panko bread crumbs"
        ]
      },
      {
        "section": "EGG SALAD FILLING",
        "ingredients": [
          "eggs",
          "kewpie mayo",
          "sugar",
          "salt"
        ]
      },
      {
        "section": "FOR ASSEMBLY",
        "ingredients": [
          "white bread",
          "butter, to taste",
          "leaves romaine lettuce"
        ]
      }
    ],
    "instructions": [
      "1. To prepare the shrimp patties: On a cutting board, finely mince 13 or 14 shrimp into a paste using a sharp knife, and chop the remaining 6 or 7 shrimp into small pieces.",
      "2. Combine the shrimp paste and chopped shrimp in a medium bowl, then add the egg white, potato starch, sake, salt, and pepper. Mix thoroughly, divide the mixture into 4 equal portions, and shape each into a 2½ x 2-inch (6 x 5 cm) patty. Place each patty on an individual piece of parchment paper and freeze for about 30 minutes until firm, which will make them easier to handle.",
      "3. For the shrimp batter: In a medium shallow bowl, whisk together the beaten eggs and cornstarch until a paste forms. Place the panko bread crumbs in a separate shallow bowl.",
      "4. Remove the frozen patties from the freezer, dip each patty in the egg mixture, then coat thoroughly with panko bread crumbs. The breaded patties can be frozen for up to one week; defrost to room temperature before frying.",
      "5. Heat at least 2½ inches (6 cm) of oil in a medium heavy-bottomed pot over medium heat to 350°F (175°C). Use a thermometer or check for readiness by dropping a few bread crumbs into the hot oil—they should sizzle immediately. Once the patties have reached near room temperature, carefully slide them into the hot oil two at a time using a spatula. Deep-fry for about 4½ minutes or until golden brown. Transfer the cooked patties to a wire rack and season each with a pinch of salt right after frying.",
      "6. To prepare the egg filling: In a medium pot, bring enough water to a boil to cover the eggs. Gently lower the 4 eggs into the boiling water with a spoon, and cook for 12 minutes. Remove the eggs with a slotted spoon and place them in cold water to cool. Once cooled, peel the shells.",
      "7. Mash the peeled eggs using a fork in a medium bowl, then mix in the mayonnaise, sugar, and salt until well combined.",
      "8. For assembly: Lightly toast the bread slices for about 1 minute, then spread butter on the bottom slices. Layer each bottom slice with the egg filling, a shrimp patty, and 2 Romaine lettuce leaves. Top each sandwich with another slice of bread. Remove the crusts and cut the sandwiches in half. Serve warm or cold."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]