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": "eef755649720441c8a4ee0e39a15ddaf",
    "updated": "2025-05-17T23:04:23.613Z",
    "title": "Aniseed Breads",
    "subtitle": "A traditional Palestinian bread often prepared for festive occasions.",
    "description": "This authentic Palestinian bread is commonly prepared for special holidays by both Christians and Muslims and is shared with the community. The recipe is provided by Nuha, a respected pastry expert.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all purpose (plain) flour",
          "unhulled sesame seeds, toasted",
          "sugar",
          "ground aniseed",
          "nigella seeds",
          "salt",
          "turmeric",
          "mahlab (optional).",
          "olive oil, plus extra for greasing and rolling",
          "active dry (fast-action) yeast",
          "baking powder",
          "warm water"
        ]
      }
    ],
    "instructions": [
      "Combine the flour, sesame seeds, sugar, ground aniseed, nigella seeds, salt, turmeric, and mahlab in a large bowl.",
      "Add the olive oil and mix thoroughly with your hands until the mixture becomes crumbly and well incorporated.",
      "Stir in the yeast, baking powder, and 1 cup (8 fl oz/250 ml) of warm water. Knead the dough, adding more water as needed, until it forms a soft ball.",
      "Coat the dough with a little more oil, cover the bowl with a clean towel or plastic wrap, and let it rise for about 1 hour.",
      "After rising, divide the dough into 8 equal portions and place them on a greased surface.",
      "Oil each piece lightly, cover, and allow to rest for about 15 minutes.",
      "Roll each portion into a circle about ½ inch (1 cm) thick.",
      "Create a pattern over the surface of the dough using the tines of a fork. Mooncake molds can also be used to imprint designs.",
      "Place the shaped dough on a baking sheet and let it rest for approximately 15 minutes.",
      "Preheat the oven to 400°F (200°C/Gas Mark 6).",
      "Bake the breads on the baking sheet until they are lightly golden, about 10-15 minutes.",
      "Remove the breads from the oven and brush the tops with olive oil. Allow them to cool slightly before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Traditionally, the dough is pressed onto a wooden mold to create decorative patterns and to help limit rising. Mooncake molds serve as a suitable alternative. These breads are best enjoyed with boiled eggs, halloumi cheese, and sweet mint tea. They can be served warm or at room temperature and freeze well for up to three months."
  }
]