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": "d3c2b71754ca4bb0a7b4086ed3901aa2",
    "updated": "2025-04-23T21:27:26.627Z",
    "title": "Farro Bowl with Mushrooms, Blueberries, Goat Cheese, and Walnuts",
    "subtitle": "Egg-free, Vegetarian",
    "description": "Farro, an ancient grain, is a versatile ingredient frequently used in Italian and Middle Eastern cuisine. It's an excellent addition to pescatarian diets, adaptable for various dishes from soups to salads. This farro bowl recipe draws inspiration from a rye berry salad, incorporating the flavors of summer with mushrooms, blueberries, and dill. Enjoy it as a light lunch or enhance it with grilled salmon for a more substantial meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "uncooked pearled farro",
          "water",
          "sherry vinegar",
          "kosher salt",
          "walnut oil (look for roasted walnut oil for extra flavor)",
          "extra-virgin olive oil",
          "cremini mushrooms, sliced",
          "garlic cloves, crushed",
          "walnut halves and pieces, roughly chopped",
          "fresh blueberries",
          "fresh goat cheese (chèvre), crumbled",
          "chopped fresh dill"
        ]
      }
    ],
    "instructions": [
      "1. Rinse the farro and place it in a medium saucepan with the water. Bring to a boil over high heat, then reduce heat, cover, and simmer for approximately 20 minutes, or until tender. Drain any remaining water.",
      "2. While the farro cooks, prepare the dressing. In a small bowl, combine the vinegar and salt. Whisk in the walnut oil gradually until emulsified. Pour the dressing over the cooked farro and stir well. Set aside.",
      "3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for about 4 minutes. Add the crushed garlic and cook for another minute until the mushrooms are cooked through. Remove the mushroom mixture from the skillet and set aside.",
      "4. In the same skillet, toast the chopped walnuts over medium heat until fragrant. Transfer the toasted walnuts to a small bowl.",
      "5. To assemble the bowls, divide the dressed farro among four bowls. Top each bowl with the sautéed mushrooms, toasted walnuts, fresh blueberries, crumbled goat cheese, and chopped dill."
    ],
    "notes_ingredients": "Pearled farro, used in this recipe, cooks faster than whole farro.  If using whole farro, adjust the cooking time as needed.",
    "notes_instructions": ""
  }
]