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": "a4109f07e5144b8c95ac4ffc3b0ce4db",
    "updated": "2025-04-24T00:43:19.291Z",
    "title": "Chorizo-Style Seitan Chili Dogs",
    "subtitle": null,
    "description": "These seitan sausages are bursting with classic chorizo flavors like smoked paprika and fennel seeds.  They're delicious topped with a spicy chili, which can also be enjoyed with rice and a salad.",
    "ingredients": [
      {
        "section": "For the sausages - wet",
        "ingredients": [
          "hot vegetable stock",
          "dried porcini mushrooms",
          "little coconut oil, for sautéing",
          "red onion, peeled and roughly chopped",
          "garlic cloves, crushed",
          "extra virgin olive oil",
          "canned chickpeas, drained and rinsed",
          "tomato puree",
          "smoked paprika",
          "cayenne pepper",
          "fennel seeds",
          "salt and pepper",
          "miso paste"
        ]
      },
      {
        "section": "For the sausages - dry",
        "ingredients": [
          "seitan (vital wheat gluten)",
          "chickpea (gram) flour",
          "nutritional yeast"
        ]
      },
      {
        "section": "For the chili",
        "ingredients": [
          "red onion, finely chopped",
          "garlic cloves",
          "fresh jalapeño chilli",
          "butternut squash, peeled and cut into small cubes",
          "red (bell) pepper, cubed",
          "little coconut oil, for sautéing",
          "ground cumin",
          "ground cinnamon",
          "cayenne pepper",
          "sea salt and pepper",
          "x 400 g (396.893 g) cans chopped tomatoes",
          "canned chickpeas, drained and rinsed",
          "canned red kidney beans, drained and rinsed",
          "sweetcorn, cooked",
          "handful of chopped coriander (cilantro)"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "hot dog rolls",
          "avocado slices",
          "\"crème fraîche\"",
          "fresh coriander (cilantro)"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the seitan sausages.  Place the dried porcini mushrooms in a bowl and pour the hot vegetable stock over them. Let them rehydrate for 5 minutes.",
      "Heat a little coconut oil in a non-stick saucepan. Once hot, add the chopped red onion and crushed garlic.",
      "Reduce the heat and cook for approximately 2 minutes, stirring frequently, until the onion and garlic soften and caramelize slightly.",
      "Remove the saucepan from the heat. Transfer the onion and garlic mixture to a blender. Add the remaining wet ingredients, including the rehydrated porcini mushrooms and their soaking liquid.  Allow the mixture to cool for 5 minutes. Meanwhile, combine all the dry ingredients in a large mixing bowl.",
      "Blend the wet ingredients until smooth. Pour the blended mixture into the bowl with the dry ingredients.  Quickly stir with a spatula until thoroughly combined.",
      "Knead the dough for about 10 minutes, either in the bowl or on a lightly floured surface (using chickpea flour if needed, as the dough will be wet).  Kneading vigorously will result in a chewier, more sausage-like texture.  Once kneaded, divide the dough into roughly 8 equal pieces, aiming for approximately 110g (4oz) each.",
      "Bring a large, lidded saucepan half-filled with water to a boil, then reduce the heat to maintain a gentle simmer.",
      "Lay out 8 pieces of foil, approximately 25cm (10 inches) long, shiny side up.  (Greaseproof baking paper can be used as an alternative.) Lightly oil the foil.",
      "Shape each piece of dough into a sausage and place it on a piece of foil.  Twist the ends of the foil to seal.  Wrap each foil-wrapped sausage tightly in cling film.",
      "Place the wrapped sausages in the simmering water, cover the saucepan, and cook for 50 minutes, stirring occasionally. Maintain a simmer and avoid boiling.",
      "After 50 minutes, the sausages should be firm. Carefully remove one and check for doneness (it will be hot). If it's still soft, return it to the water and cook for another 10 minutes.  Once cooked, transfer the sausages to a wire rack to cool slightly.  When cool enough to handle, remove the wrapping and allow to cool completely before refrigerating or freezing.",
      "To prepare the chili, heat a little coconut oil in a large saucepan. Add the chopped onion, garlic, jalapeño, butternut squash, and bell pepper. Sauté for 2-3 minutes, stirring regularly. Add the spices and continue to sauté for another 2 minutes.",
      "Season with salt and pepper, then add the chopped tomatoes. Stir well, cover, and reduce the heat to low. Simmer for 10 minutes.",
      "After 10 minutes, add the chickpeas, kidney beans, sweetcorn, and coriander. Stir and adjust seasoning and spice as needed.  For a spicier chili, add another teaspoon of cayenne pepper.",
      "Continue simmering for 6-8 minutes, or until the butternut squash is tender.",
      "When ready to serve, fry, grill, bake, or BBQ the sausages for about 12 minutes until golden brown.",
      "Serve the sausages in hot dog rolls topped with the chili, avocado slices, crème fraîche, and fresh coriander."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]