Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "240f9f82bcb94d0fbbbd40b21d773667",
    "updated": "2025-05-17T19:23:52.798Z",
    "title": "Labaneh and Bulgur Spread",
    "subtitle": "سلطة كشك خضرا",
    "description": "Before refrigeration, people ate according to the seasons and developed methods to preserve certain foods from year to year. Kishk was one such pantry staple. Soon after the wheat harvest at the end of summer, bulgur was made from the wheat and combined with yogurt until all the liquid was absorbed. The resulting kishk was spread on cloths and dried under the sun, then ground into powder and stored. This spread, which literally means \"green kishk salad,\" is made from kishk before drying. This is how my Teta Asma always prepared it; we enjoyed it with a fork, with bread, or used it as a topping for mana'eesh flatbread.",
    "ingredients": [
      {
        "section": "For the spread",
        "ingredients": [
          "fine bulgur wheat, washed and drained .",
          "whole (full-fat) plain yogurt",
          "labaneh, homemade or store-bought",
          "dried herbs (or use a mixture of mint, za'atar, oregano, and marjoram).",
          "chilli powder (optional).",
          "salt"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "scallions (spring onions), finely chopped",
          "coarsely chopped walnuts, toasted",
          "olive oil, for drizzling"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the bulgur, yogurt, and 1 teaspoon of salt. Leave the mixture at room temperature for several hours or overnight.",
      "Gradually add the labaneh, one tablespoon at a time, stirring until the texture resembles hummus. Depending on the saltiness of your labaneh, adjust the salt to taste. Mix in the dried herbs and chilli powder if you choose to use it.",
      "You can then refrigerate the mixture and store it for up to one week, taking out as much as you wish to serve.",
      "When ready to serve, fold in the scallions and toasted walnuts. Transfer to a serving dish and, using the back of a spoon, create a small well in the center. Drizzle generously with olive oil before serving."
    ],
    "notes_ingredients": "If only coarse bulgur wheat is available, soak it in warm water for about 15 minutes, then drain before mixing it with the yogurt. You may need to adjust the amounts of yogurt and labaneh accordingly. This recipe is quite flexible, so you can easily balance the texture. If the bulgur has absorbed all the yogurt and appears dry, add more yogurt. If the mixture is too runny, thicken it by adding more labaneh.",
    "notes_instructions": null
  }
]