Select one behavior. Every returned turn has one binary label: Present or Absent. Source: final dense boolean release.
abb6664760b95c932b1a5693User: kamu laki atau perempuan User: kamu laki atau perempuan Assistant:
Saya adalah asisten AI dan tidak memiliki jenis kelamin. Ada yang bisa saya bantu?
8c2cd25e10150cca18cd455c
Goal
Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
- 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 : de (ISO 639)
Données à traduire :
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Buttery Lamb & Onion Stew",
"subtitle": "Soğan Gallesi",
"description": "This stew originates from the Çorum province, where small whole onions (cipollini or pearl onions, or shallots as an alternative) soften and sweeten a sauce made with tomato and pepper pastes. The addition of vinegar balances the richness of the lamb and butter. Use lamb cuts with some fat, such as shoulder, rump, or shank, but trim any excessive fat. Beef can also be used as a substitute. Preparation beyond peeling the onions or shallots is minimal, but the stew requires 2½ hours of cooking until the meat becomes tender and falls apart. This version is inspired by a recipe from Meryem Kadife, a skilled cook from Çorum. Rice pilaf and sautéed greens complement this dish well.",
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"unsalted butter",
"boneless lamb shoulder, rump, or shank, cut into (25.4 mm) pieces",
"tomato paste",
"mild or hot turkish pepper paste",
"cipollini or pearl onions (or substitute shallots), peeled",
"apple cider vinegar",
"all-purpose flour",
"fine sea salt",
"freshly ground black pepper, or taste",
"about 830 ml hot water"
]
}
],
"instructions": [
"Position a rack in the center of the oven and preheat it to 400°F.",
"In a 5-quart Dutch oven or a heavy pot, melt the butter over medium-high heat. Add the lamb and stir for 4 to 5 minutes until the meat loses its pink color, without browning it. Reduce heat to medium and stir in the tomato and pepper pastes, coating the meat thoroughly. Add the onions and mix well to cover them with the pastes.",
"Add the vinegar, flour, salt, and pepper; stir until all ingredients are combined and the raw flour smell disappears. Pour in enough hot water to just cover the meat and onions, then bring to a boil.",
"Cover the pot and transfer it to the oven. After 1 hour, check to ensure there is sufficient liquid in the pot — the meat should be half submerged; if not, add more water. Continue cooking for a total of 2 to 2½ hours, until the lamb is tender. The sauce should thicken enough to coat the meat and onions and cover the bottom of the pot. If there is excess sauce, remove the lid and cook uncovered for about 10 minutes to reduce it.",
"Serve the stew hot."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```json
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Butterzartes Lamm- & Zwiebelschmorgericht",
"subtitle": "Soğan Gallesi",
"description": "Dieser Eintopf stammt aus der Provinz Çorum, wo kleine ganze Zwiebeln (Cipollini- oder Perlzwiebeln, alternativ Schalotten) eine Sauce aus Tomaten- und Paprikamark weich und süß machen. Die Zugabe von Essig balanciert die Reichhaltigkeit von Lamm und Butter aus. Verwenden Sie Lammstücke mit etwas Fett, wie Schulter, Keule oder Haxe, entfernen Sie aber überschüssiges Fett. Rindfleisch kann auch als Ersatz verwendet werden. Die Zubereitung beschränkt sich auf das Schälen der Zwiebeln oder Schalotten, doch der Eintopf benötigt 2½ Stunden Kochzeit, bis das Fleisch zart ist und zerfällt. Diese Version basiert auf einem Rezept von Meryem Kadife, einer erfahrenen Köchin aus Çorum. Reis-Pilaw und gedünstetes Gemüse passen gut dazu.",
"ingredients": [
{
"section": "Für das Rezept",
"ingredients": [
"ungesalzene Butter",
"entbeinte Lammkeule, Schulter oder Haxe, in ca. 25,4 mm Stücke geschnitten",
"Tomatenmark",
"milder oder scharfer türkischer Paprikamark",
"Cipollini- oder Perlzwiebeln (oder alternativ Schalotten), geschält",
"Apfelessig",
"Weizenmehl (Allzweckmehl)",
"feines Meersalz",
"frisch gemahlener schwarzer Pfeffer nach Geschmack",
"ca. 830 ml heißes Wasser"
]
}
],
"instructions": [
"Positionieren Sie ein Backrost in der Mitte des Ofens und heizen Sie diesen auf 200°C vor.",
"In einem 5-Quart Dutch Oven oder einem schweren Topf die Butter bei mittlerer bis hoher Hitze schmelzen. Das Lammfleisch hinzugeben und 4 bis 5 Minuten unter Rühren anbraten, bis das Fleisch seine rosa Farbe verliert, aber nicht bräunt. Hitze auf mittel reduzieren und Tomaten- sowie Paprikamark unterrühren, sodass das Fleisch gründlich bedeckt ist. Die Zwiebeln hinzufügen und gut vermengen, sodass sie mit der Paste bedeckt sind.",
"Essig, Mehl, Salz und Pfeffer hinzufügen; rühren, bis alle Zutaten vermischt sind und der rohe Mehlgeruch verschwindet. So viel heißes Wasser einfüllen, dass Fleisch und Zwiebeln gerade bedeckt sind, dann zum Kochen bringen.",
"Den Topf abdecken und in den Ofen stellen. Nach 1 Stunde prüfen, ob ausreichend Flüssigkeit im Topf ist – das Fleisch sollte halb bedeckt sein; falls nicht, mehr Wasser hinzufügen. Weiter 2 bis 2½ Stunden garen, bis das Lamm zart ist. Die Sauce sollte genügend eindicken, um Fleisch und Zwiebeln zu überziehen und den Topfboden zu bedecken. Bei zu viel Sauce den Deckel abnehmen und etwa 10 Minuten offen kochen lassen, um sie einzudicken.",
"Den Eintopf heiß servieren."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```162e278111d35463887005c9
Goal
Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
- 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 : es (ISO 639)
Données à traduire :
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Buttery Lamb & Onion Stew",
"subtitle": "Soğan Gallesi",
"description": "This stew originates from the Çorum province, where small whole onions (cipollini or pearl onions, or shallots as an alternative) soften and sweeten a sauce made with tomato and pepper pastes. The addition of vinegar balances the richness of the lamb and butter. Use lamb cuts with some fat, such as shoulder, rump, or shank, but trim any excessive fat. Beef can also be used as a substitute. Preparation beyond peeling the onions or shallots is minimal, but the stew requires 2½ hours of cooking until the meat becomes tender and falls apart. This version is inspired by a recipe from Meryem Kadife, a skilled cook from Çorum. Rice pilaf and sautéed greens complement this dish well.",
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"unsalted butter",
"boneless lamb shoulder, rump, or shank, cut into (25.4 mm) pieces",
"tomato paste",
"mild or hot turkish pepper paste",
"cipollini or pearl onions (or substitute shallots), peeled",
"apple cider vinegar",
"all-purpose flour",
"fine sea salt",
"freshly ground black pepper, or taste",
"about 830 ml hot water"
]
}
],
"instructions": [
"Position a rack in the center of the oven and preheat it to 400°F.",
"In a 5-quart Dutch oven or a heavy pot, melt the butter over medium-high heat. Add the lamb and stir for 4 to 5 minutes until the meat loses its pink color, without browning it. Reduce heat to medium and stir in the tomato and pepper pastes, coating the meat thoroughly. Add the onions and mix well to cover them with the pastes.",
"Add the vinegar, flour, salt, and pepper; stir until all ingredients are combined and the raw flour smell disappears. Pour in enough hot water to just cover the meat and onions, then bring to a boil.",
"Cover the pot and transfer it to the oven. After 1 hour, check to ensure there is sufficient liquid in the pot — the meat should be half submerged; if not, add more water. Continue cooking for a total of 2 to 2½ hours, until the lamb is tender. The sauce should thicken enough to coat the meat and onions and cover the bottom of the pot. If there is excess sauce, remove the lid and cook uncovered for about 10 minutes to reduce it.",
"Serve the stew hot."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```json
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Estofado de Cordero y Cebolla con Mantequilla",
"subtitle": "Soğan Gallesi",
"description": "Este estofado se origina en la provincia de Çorum, donde las pequeñas cebollas enteras (cipollini o perlas, o chalotas como alternativa) se ablandan y endulzan una salsa hecha con pasta de tomate y pimiento. La adición de vinagre equilibra la riqueza del cordero y la mantequilla. Utiliza cortes de cordero con algo de grasa, como paleta, pierna o jarrete, pero retira cualquier exceso de grasa. También se puede usar carne de res como sustituto. La preparación más allá de pelar las cebollas o chalotas es mínima, pero el estofado requiere 2½ horas de cocción hasta que la carne esté tierna y se deshaga. Esta versión está inspirada en una receta de Meryem Kadife, una cocinera experta de Çorum. El arroz pilaf y las verduras salteadas complementan bien este plato.",
"ingredients": [
{
"section": "Para la receta",
"ingredients": [
"mantequilla sin sal",
"paleta, pierna o jarrete de cordero sin hueso, cortado en trozos de 25,4 mm",
"pasta de tomate",
"pasta de pimiento turco suave o picante",
"cebollitas cipollini o perlas (o chalotas como sustituto), peladas",
"vinagre de manzana",
"harina de trigo todo uso",
"sal marina fina",
"pimienta negra recién molida, al gusto",
"aproximadamente 830 ml de agua caliente"
]
}
],
"instructions": [
"Coloca una rejilla en el centro del horno y précalienta a 400°F (200°C).",
"En una olla holandesa de 5 cuartos o una olla pesada, derrite la mantequilla a fuego medio-alto. Agrega el cordero y revuelve durante 4 a 5 minutos hasta que la carne pierda su color rosado, sin dorarla. Reduce el fuego a medio y agrega las pastas de tomate y pimiento, cubriendo bien la carne. Añade las cebollas y mezcla bien para cubrirlas con las pastas.",
"Agrega el vinagre, la harina, la sal y la pimienta; remueve hasta que todos los ingredientes estén combinados y desaparezca el olor a harina cruda. Vierte suficiente agua caliente para cubrir apenas la carne y las cebollas, luego lleva a ebullición.",
"Cubre la olla y transfiérela al horno. Después de 1 hora, verifica que haya suficiente líquido en la olla: la carne debe estar medio sumergida; si no, añade más agua. Continúa la cocción durante un total de 2 a 2½ horas, hasta que el cordero esté tierno. La salsa debe espesar lo suficiente para cubrir la carne y las cebollas y cubrir el fondo de la olla. Si sobra salsa, quita la tapa y cocina destapado unos 10 minutos para reducirla.",
"Sirve el estofado caliente."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```c0b62389e199d1aa9ba7ca01
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": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Buttery Lamb & Onion Stew",
"subtitle": "Soğan Gallesi",
"description": "This stew originates from the Çorum province, where small whole onions (cipollini or pearl onions, or shallots as an alternative) soften and sweeten a sauce made with tomato and pepper pastes. The addition of vinegar balances the richness of the lamb and butter. Use lamb cuts with some fat, such as shoulder, rump, or shank, but trim any excessive fat. Beef can also be used as a substitute. Preparation beyond peeling the onions or shallots is minimal, but the stew requires 2½ hours of cooking until the meat becomes tender and falls apart. This version is inspired by a recipe from Meryem Kadife, a skilled cook from Çorum. Rice pilaf and sautéed greens complement this dish well.",
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"unsalted butter",
"boneless lamb shoulder, rump, or shank, cut into (25.4 mm) pieces",
"tomato paste",
"mild or hot turkish pepper paste",
"cipollini or pearl onions (or substitute shallots), peeled",
"apple cider vinegar",
"all-purpose flour",
"fine sea salt",
"freshly ground black pepper, or taste",
"about 830 ml hot water"
]
}
],
"instructions": [
"Position a rack in the center of the oven and preheat it to 400°F.",
"In a 5-quart Dutch oven or a heavy pot, melt the butter over medium-high heat. Add the lamb and stir for 4 to 5 minutes until the meat loses its pink color, without browning it. Reduce heat to medium and stir in the tomato and pepper pastes, coating the meat thoroughly. Add the onions and mix well to cover them with the pastes.",
"Add the vinegar, flour, salt, and pepper; stir until all ingredients are combined and the raw flour smell disappears. Pour in enough hot water to just cover the meat and onions, then bring to a boil.",
"Cover the pot and transfer it to the oven. After 1 hour, check to ensure there is sufficient liquid in the pot — the meat should be half submerged; if not, add more water. Continue cooking for a total of 2 to 2½ hours, until the lamb is tender. The sauce should thicken enough to coat the meat and onions and cover the bottom of the pot. If there is excess sauce, remove the lid and cook uncovered for about 10 minutes to reduce it.",
"Serve the stew hot."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```json
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "يخنة لحم الضأن بالزبدة والبصل",
"subtitle": "Soğan Gallesi",
"description": "تعود أصول هذه اليخنة إلى محافظة جوروم، حيث تطرى وتتحلى البصلات الصغيرة كاملة الحجم (بصلة شيپوليني أو بصل اللؤلؤ أو الكمأة كبديل) في صلصة مصنوعة من معجون الطماطم والفلفل. إضافة الخل توازن غنى لحم الضأن والزبدة. استخدم قطع لحم الضأن التي تحتوي على بعض الدهون، مثل الكتف أو الردف أو الساق، مع تنظيف الدهون الزائدة. يمكن استخدام لحم البقر كبديل. التحضير يتطلب فقط تقشير البصل أو الكمأة، لكن يستغرق الطهي ساعتين ونصف حتى يصبح اللحم طريًا ويتفتت. هذه النسخة مستوحاة من وصفة مريم قاديفة، طاهية ماهرة من جوروم. الأرز البخاري والخضروات المقلية يكملان هذه الوجبة بشكل ممتاز.",
"ingredients": [
{
"section": "للوصفة",
"ingredients": [
"زبدة غير مملحة",
"لحم ضأن بدون عظم من الكتف أو الردف أو الساق، مقطع إلى قطع بحجم (٢٥.٤ ملم)",
"معجون طماطم",
"معجون فلفل تركي معتدل أو حار",
"بصل شيپوليني أو بصل لؤلؤي (أو الكمأة كبديل)، مقشر",
"خل تفاح",
"دقيق متعدد الاستخدامات",
"ملح بحري ناعم",
"فلفل أسود مطحون طازج حسب الذوق",
"حوالي ٨٣٠ مل ماء ساخن"
]
}
],
"instructions": [
"ضع رف في وسط الفرن وسخنه إلى ٤٠٠ درجة فهرنهايت.",
"في قدر ثقيل بسعة ٥ كوارت، قم بإذابة الزبدة على حرارة متوسطة إلى عالية. أضف لحم الضأن وحركه لمدة ٤ إلى ٥ دقائق حتى يفقد لون الوردي، دون أن يتحمر. خفف الحرارة إلى متوسطة وأضف معجون الطماطم والفلفل وقلّب حتى يتغطى اللحم تمامًا بالمعجون. أضف البصل وامزج جيدًا لتغطيته بالمعجون.",
"أضف الخل والدقيق والملح والفلفل؛ حرّك حتى تمتزج المكونات ويختفي رائحة الدقيق النيء. صب كمية كافية من الماء الساخن لتغطي اللحم والبصل فقط، ثم اترك المزيج يغلي.",
"غطِ القدر وانقله إلى الفرن. بعد ساعة، تأكد من وجود كمية كافية من السائل في القدر — يجب أن يكون اللحم مغطى نصفياً؛ إذا لم يكن كذلك، أضف المزيد من الماء. استمر في الطهي لمدة إجمالية بين ساعتين وساعتين ونصف، حتى يصبح لحم الضأن طريًا. يجب أن تتكاثف الصلصة لتغطي اللحم والبصل وتغطي قاع القدر. إذا كانت هناك صلصة زائدة، ارفع الغطاء واطهها مكشوفة لمدة حوالي ١٠ دقائق لتتكاثف.",
"قدّم اليخنة ساخنة."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```88a5b60bdc508479502123d7
Goal
Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (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 fr.
- 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 : fr (ISO 639)
Données à traduire :
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Buttery Lamb & Onion Stew",
"subtitle": "Soğan Gallesi",
"description": "This stew originates from the Çorum province, where small whole onions (cipollini or pearl onions, or shallots as an alternative) soften and sweeten a sauce made with tomato and pepper pastes. The addition of vinegar balances the richness of the lamb and butter. Use lamb cuts with some fat, such as shoulder, rump, or shank, but trim any excessive fat. Beef can also be used as a substitute. Preparation beyond peeling the onions or shallots is minimal, but the stew requires 2½ hours of cooking until the meat becomes tender and falls apart. This version is inspired by a recipe from Meryem Kadife, a skilled cook from Çorum. Rice pilaf and sautéed greens complement this dish well.",
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"unsalted butter",
"boneless lamb shoulder, rump, or shank, cut into (25.4 mm) pieces",
"tomato paste",
"mild or hot turkish pepper paste",
"cipollini or pearl onions (or substitute shallots), peeled",
"apple cider vinegar",
"all-purpose flour",
"fine sea salt",
"freshly ground black pepper, or taste",
"about 830 ml hot water"
]
}
],
"instructions": [
"Position a rack in the center of the oven and preheat it to 400°F.",
"In a 5-quart Dutch oven or a heavy pot, melt the butter over medium-high heat. Add the lamb and stir for 4 to 5 minutes until the meat loses its pink color, without browning it. Reduce heat to medium and stir in the tomato and pepper pastes, coating the meat thoroughly. Add the onions and mix well to cover them with the pastes.",
"Add the vinegar, flour, salt, and pepper; stir until all ingredients are combined and the raw flour smell disappears. Pour in enough hot water to just cover the meat and onions, then bring to a boil.",
"Cover the pot and transfer it to the oven. After 1 hour, check to ensure there is sufficient liquid in the pot — the meat should be half submerged; if not, add more water. Continue cooking for a total of 2 to 2½ hours, until the lamb is tender. The sauce should thicken enough to coat the meat and onions and cover the bottom of the pot. If there is excess sauce, remove the lid and cook uncovered for about 10 minutes to reduce it.",
"Serve the stew hot."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```json
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Ragoût d'agneau au beurre et oignons",
"subtitle": "Soğan Gallesi",
"description": "Ce ragoût est originaire de la province de Çorum, où de petits oignons entiers (oignons cipollini ou oignons perlés, ou échalotes en alternative) s'attendrissent et sucrent une sauce à base de pâte de tomate et de pâte de piment. L'ajout de vinaigre équilibre la richesse de l'agneau et du beurre. Utilisez des morceaux d'agneau avec un peu de gras, tels que l'épaule, la selle ou le jarret, en retirant l’excès de gras. Du bœuf peut aussi être utilisé en substitution. La préparation, si ce n’est l’épluchage des oignons ou des échalotes, est minimale, mais le ragoût nécessite 2h30 de cuisson jusqu’à ce que la viande soit tendre et se détache facilement. Cette version s’inspire d’une recette de Meryem Kadife, une cuisinière expérimentée de Çorum. Un pilaf de riz et des légumes verts sautés accompagnent bien ce plat.",
"ingredients": [
{
"section": "Pour la recette",
"ingredients": [
"beurre doux",
"épaule, selle ou jarret d'agneau désossé, coupé en morceaux de 25,4 mm",
"pâte de tomate",
"pâte de piment turc douce ou piquante",
"oignons cipollini ou oignons perlés (ou échalotes en substitution), pelés",
"vinaigre de cidre",
"farine de blé",
"sel de mer fin",
"poivre noir fraîchement moulu, selon goût",
"environ 830 ml d'eau chaude"
]
}
],
"instructions": [
"Placez une grille au centre du four et préchauffez-le à 200°C.",
"Dans une cocotte de 5 litres ou une grande casserole épaisse, faites fondre le beurre à feu moyen-vif. Ajoutez l'agneau et remuez pendant 4 à 5 minutes jusqu'à ce que la viande perde sa couleur rose, sans la faire dorer. Réduisez le feu à moyen et incorporez les pâtes de tomate et de piment, en enrobant bien la viande. Ajoutez les oignons et mélangez bien pour les recouvrir des pâtes.",
"Ajoutez le vinaigre, la farine, le sel et le poivre ; remuez jusqu'à ce que tous les ingrédients soient bien mélangés et que l'odeur de farine crue disparaisse. Versez assez d'eau chaude pour juste couvrir la viande et les oignons, puis portez à ébullition.",
"Couvrez la casserole et enfournez. Après 1 heure, vérifiez qu'il y ait suffisamment de liquide : la viande doit être immergée à moitié ; sinon, ajoutez plus d'eau. Continuez la cuisson pendant 2 à 2h30 au total, jusqu'à ce que l'agneau soit tendre. La sauce doit épaissir suffisamment pour enrober la viande et les oignons et recouvrir le fond de la casserole. S'il reste trop de sauce, retirez le couvercle et poursuivez la cuisson à découvert environ 10 minutes pour la réduire.",
"Servez le ragoût bien chaud."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```5c28683f7788dc6e54ced299
Goal
Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
- 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 : pt (ISO 639)
Données à traduire :
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Buttery Lamb & Onion Stew",
"subtitle": "Soğan Gallesi",
"description": "This stew originates from the Çorum province, where small whole onions (cipollini or pearl onions, or shallots as an alternative) soften and sweeten a sauce made with tomato and pepper pastes. The addition of vinegar balances the richness of the lamb and butter. Use lamb cuts with some fat, such as shoulder, rump, or shank, but trim any excessive fat. Beef can also be used as a substitute. Preparation beyond peeling the onions or shallots is minimal, but the stew requires 2½ hours of cooking until the meat becomes tender and falls apart. This version is inspired by a recipe from Meryem Kadife, a skilled cook from Çorum. Rice pilaf and sautéed greens complement this dish well.",
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"unsalted butter",
"boneless lamb shoulder, rump, or shank, cut into (25.4 mm) pieces",
"tomato paste",
"mild or hot turkish pepper paste",
"cipollini or pearl onions (or substitute shallots), peeled",
"apple cider vinegar",
"all-purpose flour",
"fine sea salt",
"freshly ground black pepper, or taste",
"about 830 ml hot water"
]
}
],
"instructions": [
"Position a rack in the center of the oven and preheat it to 400°F.",
"In a 5-quart Dutch oven or a heavy pot, melt the butter over medium-high heat. Add the lamb and stir for 4 to 5 minutes until the meat loses its pink color, without browning it. Reduce heat to medium and stir in the tomato and pepper pastes, coating the meat thoroughly. Add the onions and mix well to cover them with the pastes.",
"Add the vinegar, flour, salt, and pepper; stir until all ingredients are combined and the raw flour smell disappears. Pour in enough hot water to just cover the meat and onions, then bring to a boil.",
"Cover the pot and transfer it to the oven. After 1 hour, check to ensure there is sufficient liquid in the pot — the meat should be half submerged; if not, add more water. Continue cooking for a total of 2 to 2½ hours, until the lamb is tender. The sauce should thicken enough to coat the meat and onions and cover the bottom of the pot. If there is excess sauce, remove the lid and cook uncovered for about 10 minutes to reduce it.",
"Serve the stew hot."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```json
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Ensopado de Cordeiro com Manteiga e Cebola",
"subtitle": "Soğan Gallesi",
"description": "Este ensopado tem origem na província de Çorum, onde pequenas cebolas inteiras (cipolinni ou cebolas pérola, ou chalotas como alternativa) amolecem e adoçam um molho feito com pastas de tomate e pimenta. A adição de vinagre equilibra a riqueza do cordeiro e da manteiga. Use cortes de cordeiro com um pouco de gordura, como paleta, pernil ou canela, mas retire o excesso de gordura. Também pode-se usar carne bovina como substituto. A preparação além de descascar as cebolas ou chalotas é mínima, mas o ensopado requer 2½ horas de cozimento até que a carne fique macia e se desfaça. Esta versão é inspirada numa receita de Meryem Kadife, uma cozinheira habilidosa de Çorum. Arroz pilaf e verduras refogadas complementam bem este prato.",
"ingredients": [
{
"section": "Para a receita",
"ingredients": [
"manteiga sem sal",
"paleta, pernil ou canela de cordeiro sem osso, cortados em pedaços de 25,4 mm",
"pasta de tomate",
"pasta de pimenta turca, suave ou picante",
"cebolas cipolinni ou pérola (ou chalotas como substituto), descascadas",
"vinagre de maçã",
"farinha de trigo",
"sal marinho fino",
"pimenta-do-reino moída na hora, a gosto",
"aproximadamente 830 ml de água quente"
]
}
],
"instructions": [
"Posicione uma grade no centro do forno e pré-aqueça-o a 204°C.",
"Em uma panela de ferro fundido de 5 litros ou panela pesada, derreta a manteiga em fogo médio-alto. Adicione o cordeiro e mexa por 4 a 5 minutos até que a carne perca a cor rosada, sem dourar. Reduza o fogo para médio e adicione as pastas de tomate e pimenta, envolvendo bem a carne. Acrescente as cebolas e misture bem para cobri-las com as pastas.",
"Adicione o vinagre, a farinha, o sal e a pimenta; mexa até que todos os ingredientes estejam combinados e o cheiro de farinha crua desapareça. Despeje água quente suficiente para cobrir apenas a carne e as cebolas, e leve para ferver.",
"Cubra a panela e transfira ao forno. Após 1 hora, verifique se há líquido suficiente na panela — a carne deve estar pela metade submersa; se não, adicione mais água. Continue o cozimento por um total de 2 a 2½ horas, até que o cordeiro esteja macio. O molho deve engrossar o bastante para cobrir a carne e as cebolas e o fundo da panela. Se houver excesso de molho, remova a tampa e cozinhe sem cobrir por cerca de 10 minutos para reduzir.",
"Sirva o ensopado quente."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```5d42438b8df6fc44174aa7cb
Goal
Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers zh (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 zh.
- 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 : zh (ISO 639)
Données à traduire :
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Buttery Lamb & Onion Stew",
"subtitle": "Soğan Gallesi",
"description": "This stew originates from the Çorum province, where small whole onions (cipollini or pearl onions, or shallots as an alternative) soften and sweeten a sauce made with tomato and pepper pastes. The addition of vinegar balances the richness of the lamb and butter. Use lamb cuts with some fat, such as shoulder, rump, or shank, but trim any excessive fat. Beef can also be used as a substitute. Preparation beyond peeling the onions or shallots is minimal, but the stew requires 2½ hours of cooking until the meat becomes tender and falls apart. This version is inspired by a recipe from Meryem Kadife, a skilled cook from Çorum. Rice pilaf and sautéed greens complement this dish well.",
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"unsalted butter",
"boneless lamb shoulder, rump, or shank, cut into (25.4 mm) pieces",
"tomato paste",
"mild or hot turkish pepper paste",
"cipollini or pearl onions (or substitute shallots), peeled",
"apple cider vinegar",
"all-purpose flour",
"fine sea salt",
"freshly ground black pepper, or taste",
"about 830 ml hot water"
]
}
],
"instructions": [
"Position a rack in the center of the oven and preheat it to 400°F.",
"In a 5-quart Dutch oven or a heavy pot, melt the butter over medium-high heat. Add the lamb and stir for 4 to 5 minutes until the meat loses its pink color, without browning it. Reduce heat to medium and stir in the tomato and pepper pastes, coating the meat thoroughly. Add the onions and mix well to cover them with the pastes.",
"Add the vinegar, flour, salt, and pepper; stir until all ingredients are combined and the raw flour smell disappears. Pour in enough hot water to just cover the meat and onions, then bring to a boil.",
"Cover the pot and transfer it to the oven. After 1 hour, check to ensure there is sufficient liquid in the pot — the meat should be half submerged; if not, add more water. Continue cooking for a total of 2 to 2½ hours, until the lamb is tender. The sauce should thicken enough to coat the meat and onions and cover the bottom of the pot. If there is excess sauce, remove the lid and cook uncovered for about 10 minutes to reduce it.",
"Serve the stew hot."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```json
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "黄油羊肉洋葱炖菜",
"subtitle": "洋葱胆囊",
"description": "这道炖菜起源于乔鲁姆省，小洋葱（cipollini洋葱或珍珠洋葱，或者替代用红葱头）软化并甜化用番茄酱和辣椒酱调制的酱汁。加入的苹果醋平衡了羊肉和黄油的浓郁口感。选用带有一定脂肪的羊肉部位，如肩部、臀部或羊肘，但需修剪掉多余的脂肪。牛肉也可作为替代。除了剥去洋葱或红葱头皮外，准备工作非常简单，但炖煮需要2个半小时才能使肉质变嫩并容易散开。此版本灵感来源于乔鲁姆熟练厨师Meryem Kadife的食谱。搭配米饭和炒青菜，味道相得益彰。",
"ingredients": [
{
"section": "食材",
"ingredients": [
"无盐黄油",
"去骨羊肩肉、羊臀肉或羊肘，切成25.4毫米块",
"番茄酱",
"温和或辛辣土耳其辣椒酱",
"cipollini洋葱或珍珠洋葱（或替代红葱头），去皮",
"苹果醋",
"通用面粉",
"细海盐",
"现磨黑胡椒，适量",
"约830毫升热水"
]
}
],
"instructions": [
"将烤架放置于烤箱中央，预热至400华氏度（约204摄氏度）。",
"在一个5夸脱的荷兰锅或厚底锅中，中高火融化黄油。加入羊肉，搅拌4至5分钟，直至肉色变浅但不焦黄。转中火，加入番茄酱和辣椒酱，充分裹匀肉块。加入洋葱，搅拌均匀，使其裹满酱料。",
"加入苹果醋、面粉、盐和胡椒，搅拌至所有材料混合且生面粉味消失。倒入足够的热水，刚好覆盖肉和洋葱，煮沸。",
"盖上锅盖，将锅移入烤箱。1小时后检查液体是否足够——肉应浸没至一半；如不足，加入更多水。继续烹煮总计2至2.5小时，直至羊肉变嫩。酱汁应变稠，能包裹肉和洋葱并覆盖锅底。如酱汁多余，打开锅盖，继续煮约10分钟以收汁。",
"热食上桌。"
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```57c0c434dfc088529a630990
Goal
Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers it (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 it.
- 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 : it (ISO 639)
Données à traduire :
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Buttery Lamb & Onion Stew",
"subtitle": "Soğan Gallesi",
"description": "This stew originates from the Çorum province, where small whole onions (cipollini or pearl onions, or shallots as an alternative) soften and sweeten a sauce made with tomato and pepper pastes. The addition of vinegar balances the richness of the lamb and butter. Use lamb cuts with some fat, such as shoulder, rump, or shank, but trim any excessive fat. Beef can also be used as a substitute. Preparation beyond peeling the onions or shallots is minimal, but the stew requires 2½ hours of cooking until the meat becomes tender and falls apart. This version is inspired by a recipe from Meryem Kadife, a skilled cook from Çorum. Rice pilaf and sautéed greens complement this dish well.",
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"unsalted butter",
"boneless lamb shoulder, rump, or shank, cut into (25.4 mm) pieces",
"tomato paste",
"mild or hot turkish pepper paste",
"cipollini or pearl onions (or substitute shallots), peeled",
"apple cider vinegar",
"all-purpose flour",
"fine sea salt",
"freshly ground black pepper, or taste",
"about 830 ml hot water"
]
}
],
"instructions": [
"Position a rack in the center of the oven and preheat it to 400°F.",
"In a 5-quart Dutch oven or a heavy pot, melt the butter over medium-high heat. Add the lamb and stir for 4 to 5 minutes until the meat loses its pink color, without browning it. Reduce heat to medium and stir in the tomato and pepper pastes, coating the meat thoroughly. Add the onions and mix well to cover them with the pastes.",
"Add the vinegar, flour, salt, and pepper; stir until all ingredients are combined and the raw flour smell disappears. Pour in enough hot water to just cover the meat and onions, then bring to a boil.",
"Cover the pot and transfer it to the oven. After 1 hour, check to ensure there is sufficient liquid in the pot — the meat should be half submerged; if not, add more water. Continue cooking for a total of 2 to 2½ hours, until the lamb is tender. The sauce should thicken enough to coat the meat and onions and cover the bottom of the pot. If there is excess sauce, remove the lid and cook uncovered for about 10 minutes to reduce it.",
"Serve the stew hot."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```json
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Stufato di agnello e cipolle al burro",
"subtitle": "Soğan Gallesi",
"description": "Questo stufato ha origine nella provincia di Çorum, dove piccole cipolle intere (cipolline o cipolle perlina, o in alternativa scalogni) si ammorbidiscono e addolciscono una salsa preparata con pasta di pomodoro e di peperone. L'aggiunta di aceto bilancia la ricchezza dell'agnello e del burro. Usare tagli di agnello con un po' di grasso, come spalla, cosciotto o stinco, ma eliminare l'eccesso di grasso. Si può anche usare carne di manzo come sostituto. La preparazione oltre alla sbucciatura delle cipolle o degli scalogni è minima, ma lo stufato richiede 2 ore e mezza di cottura affinché la carne diventi tenera e si sfaldi. Questa versione è ispirata a una ricetta di Meryem Kadife, abile cuoca di Çorum. Pilaf di riso e verdure saltate completano bene questo piatto.",
"ingredients": [
{
"section": "Per la ricetta",
"ingredients": [
"burro non salato",
"spalla, cosciotto o stinco di agnello senza ossa, tagliato a pezzi da 25,4 mm",
"concentrato di pomodoro",
"pasta di peperone turca dolce o piccante",
"cipolline o cipolle perlina (o in alternativa scalogni), sbucciate",
"aceto di mele",
"farina 00",
"sale marino fino",
"pepe nero macinato fresco, a piacere",
"circa 830 ml di acqua calda"
]
}
],
"instructions": [
"Posizionare una griglia al centro del forno e preriscaldarlo a 204°C.",
"In una pentola pesante da 5 litri olandese, sciogliere il burro a fuoco medio-alto. Aggiungere l'agnello e mescolare per 4-5 minuti finché la carne perde il colore rosa, senza farla rosolare. Abbassare il fuoco a medio e aggiungere il concentrato di pomodoro e la pasta di peperone mescolando bene per ricoprire completamente la carne. Aggiungere le cipolle e mescolare bene per coprirle con la pasta.",
"Aggiungere aceto, farina, sale e pepe; mescolare finché gli ingredienti sono ben amalgamati e scompare l'odore della farina cruda. Versare acqua calda a sufficienza per coprire appena carne e cipolle, quindi portare a ebollizione.",
"Coprire la pentola e trasferirla nel forno. Dopo 1 ora, controllare che ci sia abbastanza liquido nella pentola — la carne dovrebbe essere immersa per metà; se necessario, aggiungere altra acqua. Continuare la cottura per un totale di 2-2 ore e mezza, finché l'agnello è tenero. La salsa deve addensarsi a sufficienza per ricoprire carne e cipolle e coprire il fondo della pentola. Se c'è troppo sugo, togliere il coperchio e cuocere scoperto per circa 10 minuti per ridurlo.",
"Servire lo stufato caldo."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```cc192df194dab2b15f95c702
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": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "Buttery Lamb & Onion Stew",
"subtitle": "Soğan Gallesi",
"description": "This stew originates from the Çorum province, where small whole onions (cipollini or pearl onions, or shallots as an alternative) soften and sweeten a sauce made with tomato and pepper pastes. The addition of vinegar balances the richness of the lamb and butter. Use lamb cuts with some fat, such as shoulder, rump, or shank, but trim any excessive fat. Beef can also be used as a substitute. Preparation beyond peeling the onions or shallots is minimal, but the stew requires 2½ hours of cooking until the meat becomes tender and falls apart. This version is inspired by a recipe from Meryem Kadife, a skilled cook from Çorum. Rice pilaf and sautéed greens complement this dish well.",
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"unsalted butter",
"boneless lamb shoulder, rump, or shank, cut into (25.4 mm) pieces",
"tomato paste",
"mild or hot turkish pepper paste",
"cipollini or pearl onions (or substitute shallots), peeled",
"apple cider vinegar",
"all-purpose flour",
"fine sea salt",
"freshly ground black pepper, or taste",
"about 830 ml hot water"
]
}
],
"instructions": [
"Position a rack in the center of the oven and preheat it to 400°F.",
"In a 5-quart Dutch oven or a heavy pot, melt the butter over medium-high heat. Add the lamb and stir for 4 to 5 minutes until the meat loses its pink color, without browning it. Reduce heat to medium and stir in the tomato and pepper pastes, coating the meat thoroughly. Add the onions and mix well to cover them with the pastes.",
"Add the vinegar, flour, salt, and pepper; stir until all ingredients are combined and the raw flour smell disappears. Pour in enough hot water to just cover the meat and onions, then bring to a boil.",
"Cover the pot and transfer it to the oven. After 1 hour, check to ensure there is sufficient liquid in the pot — the meat should be half submerged; if not, add more water. Continue cooking for a total of 2 to 2½ hours, until the lamb is tender. The sauce should thicken enough to coat the meat and onions and cover the bottom of the pot. If there is excess sauce, remove the lid and cook uncovered for about 10 minutes to reduce it.",
"Serve the stew hot."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```json
[
{
"recipeCode": "cc67b82b4083424ca9d41045a7041a43",
"updated": "2025-05-17T08:31:59.593Z",
"title": "मक्खन वाला भेड़ का मांस और प्याज़ की सब्ज़ी",
"subtitle": "प्याज़ की शाखा",
"description": "यह स्टू चोरम प्रांत से आता है, जहां छोटे पूरे प्याज़ (सिपोलिनी या मोती प्याज़, या विकल्प के रूप में शालोट) टमाटर और मिर्च का पेस्ट से बने सॉस को नरम और मीठा बनाते हैं। सिरका डालने से भेड़ के मांस और मक्खन की richness संतुलित होती है। भेड़ के मोटे हिस्से जैसे कंधा, कूल्हा या टांग का उपयोग करें, लेकिन अतिरिक्त चिकनाई हटा दें। मांस के बजाय गाय का मांस भी इस्तेमाल किया जा सकता है। प्याज़ या शालोट छीलने के अलावा तैयारी न्यूनतम है, लेकिन इस स्टू को 2½ घंटे पकाना पड़ता है जब तक मांस नरम होकर अलग न हो जाए। यह संस्करण मेरेयम कदीफ़े, चोरम की कुशल रसोइया द्वारा बनाए गए नुस्खे से प्रेरित है। चावल की पुलाव और तली हुई सब्ज़ियाँ इस व्यंजन के साथ अच्छी लगती हैं।",
"ingredients": [
{
"section": "रेसिपी के लिए",
"ingredients": [
"नमक रहित मक्खन",
"हड्डी रहित भेड़ का कंधा, कूल्हा, या टांग, (25.4 मिमी) टुकड़ों में कटा हुआ",
"टमाटर पेस्ट",
"हल्का या तीखा तुर्की मिर्च पेस्ट",
"सिपोलिनी या मोती प्याज़ (या विकल्प के रूप में शालोट), छिले हुए",
"सेब का सिरका",
"सर्व-उद्देश्य आटा",
"महीन समुद्री नमक",
"ताज़ा पीसा हुआ काली मिर्च, स्वादानुसार",
"लगभग 830 मिलीलीटर गरम पानी"
]
}
],
"instructions": [
"ओवन के बीच में एक रैक रखें और इसे 400°F पर प्रीहीट करें।",
"5-क्वार्ट डच ओवन या भारी पॉट में मध्यम-तेज आंच पर मक्खन पिघलाएं। भेड़ के मांस को डालें और 4 से 5 मिनट तक चलाएं जब तक मांस गुलाबी रंग न खो दे, बिना भूरे हुए। आंच मध्यम करें और टमाटर और मिर्च का पेस्ट डालकर मांस को पूरी तरह कोट करें। प्याज़ डालें और अच्छी तरह मिलाएं ताकि वे पेस्ट से ढक जाएं।",
"सिरका, आटा, नमक और काली मिर्च डालें; तब तक मिलाएं जब तक सभी सामग्री अच्छी तरह मिल न जाएं और कच्चे आटे की गंध न चले जाए। इतना गरम पानी डालें कि मांस और प्याज़ ढक जाएं, फिर उबालें।",
"पॉट को ढककर ओवन में रखें। 1 घंटे बाद जांचें कि पॉट में पर्याप्त तरल है या नहीं — मांस आधे तक पानी में डूबा होना चाहिए; यदि नहीं, तो और पानी डालें। कुल 2 से 2½ घंटे तक पकाएं जब तक भेड़ का मांस नरम न हो जाए। सॉस इतना गाढ़ा होना चाहिए कि वह मांस और प्याज़ को कोट करे और पॉट के नीचे को ढक दे। यदि अतिरिक्त सॉस बचा है, तो ढक्कन हटा कर लगभग 10 मिनट तक पकाएं ताकि सॉस कम हो जाए।",
"सब्ज़ी को गरम-गरम परोसें।"
],
"notes_ingredients": null,
"notes_instructions": null
}
]
```c5ccb1935284f38522b481a9to speak of constituent power is to speak of democracy. In the modern age the two concepts have often been related, and as part of a process that has intensified during the twentieth century, they have become more and more superimposed. In other words, constituent power has been considered not only as an all-powerful and expansive principle capable of producing the constitutional norms of any juridical system, but also as the subject of this production — an activity equally all-powerful and expansive. From this standpoint, constituent power tends to become identified with the very concept of politics as it concept is understood in a democratic society. To acknowledge constituent power as a constitutional and juridical principle, we must see it not simply as producing constitutional norms and structuring consti- tuted powers but primarily as a subject that regulates democratic politics.请翻译成通顺、自然、准确的汉语，
谈论“制宪权”，就是在谈论民主。在现代社会，这两个概念常被联系在一起，且在20世纪这一过程不断加剧，二者愈发重合。换言之，制宪权不仅被视为一种无所不能、包罗万象的原则，能够创造任何法制体系的宪法规范，而且还被看作是这一创造活动的主体——这一活动同样是无所不能、广泛深入的。从这个角度看，制宪权趋向于与民主社会中对“政治”这一概念的理解本身相认同。要承认制宪权作为一种宪法和法律原则，我们必须不仅看到它是产生宪法规范、构建既有权力结构的力量，更重要的是要将其视为调控民主政治的主体。