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": "86e040699efc46c78b1c65630f827062",
    "updated": "2025-05-06T01:04:00.024Z",
    "title": "Pomegranate-Glazed Smoked Turkey",
    "subtitle": "I have been preparing my pomegranate-glazed turkey for years as a Thanksgiving centerpiece. The subtle sweetness of the glaze complements the savory flavors of the bird perfectly.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole fresh turkey",
          "brining bag",
          "turkey brine",
          "kitchen string",
          "olive oil",
          "chicken rub",
          "bottle pomegranate juice",
          "fresh lemon juice",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "Remove giblets and neck from the turkey, if present.",
      "Place the turkey inside a large brining bag and set it within a very large pot or clean cooler.",
      "Pour the Turkey Brine over the turkey in the bag, then seal it securely.",
      "Refrigerate or keep the turkey surrounded by ice in the cooler, allowing it to brine overnight for approximately 12 hours.",
      "Take the turkey out of the brine and pat it dry thoroughly inside and out with paper towels.",
      "Let the turkey rest at room temperature for 1 hour on a baking sheet fitted with a metal rack.",
      "Prepare a smoker and preheat it to 250°F.",
      "Tuck the wingtips under the turkey and tie the legs together using kitchen string.",
      "Coat the turkey with olive oil and the Chicken Rub mixture.",
      "Place the turkey in the smoker.",
      "Cover and cook until a meat thermometer inserted into the thickest part of the thigh reads 165°F, about 5 to 6 hours.",
      "While the turkey is smoking, make the glaze: In a medium saucepan, combine pomegranate juice, lemon juice, and sugar over medium-high heat.",
      "Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until the mixture thickens and coats the back of a spoon, about 40 minutes.",
      "When the turkey reaches 165°F in the thickest part of the thigh, brush it with half of the prepared glaze.",
      "Cover and cook for an additional 2 minutes to allow the glaze to set.",
      "Remove the turkey from the smoker and let it rest for 30 minutes before carving.",
      "Serve the remaining warmed glaze alongside the turkey."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]