Respan Dataset Explorer

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     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": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Dandelions with Caramelized Onions",
    "subtitle": "هندبا بالبصل",
    "description": "Long before foraging became popular in fine dining, it was an integral part of Palestinian life. Throughout the year, my family trekked through the nearby mountains and valleys to gather seasonal greens. From leaves for stuffing and herbs for drying to various greens for sautéing and cooking, we knew the land's offerings intimately. Hindbeh, my father's favorite, is a type of chicory (referred as dandelion greens in the United States), which has a fairly bitter taste but offers great health benefits. Typically, it is blanched before cooking, but the supermarket varieties tend to be more tender and can be cooked directly. If dandelion or chicory is unavailable, kale leaves make a great substitute—just be sure to remove the tough stems.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, sliced into thin half-moons",
          "dandelion greens , coarsely chopped into bite-size pieces",
          "lemon",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet over medium-high heat.",
      "Add the sliced onion, sprinkle with salt, and cook, stirring regularly, until golden and beginning to crisp, about 15 minutes.",
      "Once ready, transfer a generous spoonful of onions to a plate lined with paper towels for garnish, leaving the rest in the pan.",
      "Add the dandelion greens to the onions and mix well to combine.",
      "Reduce the heat, cover the skillet, and cook, tossing occasionally, until the greens are fully wilted and blended with the onions. This may take between 15 and 30 minutes depending on the leaf variety.",
      "While cooking, peel the lemon carefully, keeping the pith intact, and cut it into cubes.",
      "To serve, place the cooked dandelion greens in a shallow bowl.",
      "Top with the fried onions in the center, then arrange the lemon cubes around and over the greens.",
      "This dish can be enjoyed as a side using a fork or scooped up with bread for a complete meal."
    ],
    "notes_ingredients": "The exact plant harvested in Palestine can be hard to find outside the region. However, there are several related plants with similar flavors, such as dandelion greens, puntarelle chicory, curly endive, escarole, and even turnip greens or kale. Cooking times will vary depending on leaf tenderness, and the amount needed may differ since some greens have thicker stems that are trimmed away.",
    "notes_instructions": ""
  }
]

    

[
  {
    "recipeCode": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "苦菊配焦糖洋葱",
    "subtitle": "苦菊配洋葱",
    "description": "远在采集野菜成为美食界流行之前，它就是巴勒斯坦生活的一个重要部分。全年中，我的家人都会跋涉邻近的山谷和山脉，采摘应季的绿色植物。从用于填料的叶子、干燥的香草，到各种供炒制和烹饪的青菜，我们对这片土地的馈赠非常熟悉。Hindbeh是我父亲最喜欢的，它是一种菊苣（美国称为蒲公英叶），味道较为苦涩但具有极佳的健康益处。通常在烹饪前会焯水，但超市里的品种通常更嫩，可以直接烹饪。如果买不到蒲公英或菊苣，羽衣甘蓝是一个很好的替代品——只需确保去除坚硬的茎部。",
    "ingredients": [
      {
        "section": "食材",
        "ingredients": [
          "橄榄油",
          "洋葱，切成薄半月片",
          "苦菊，粗略切成一口大小",
          "柠檬",
          "盐"
        ]
      }
    ],
    "instructions": [
      "在大煎锅中用中高火加热橄榄油。",
      "加入切片洋葱，撒上盐，持续搅拌烹煮，直到洋葱变成金黄色并开始酥脆，大约15分钟。",
      "准备好后，用勺子盛出一大勺洋葱放在铺有纸巾的盘子上做装饰，剩余的留在锅中。",
      "将苦菊加入洋葱中，充分混合。",
      "调低火与盖上锅盖，偶尔翻动，煮至菜叶完全软化并与洋葱融合。根据叶子品种，时间大约在15至30分钟之间。",
      "烹饪过程中，小心剥去柠檬皮但保持白瓤完整，切成小块。",
      "上菜时，将煮好的苦菊放入浅碗中。",
      "在中央摆放炸洋葱，然后将柠檬块围绕并覆盖在蔬菜上。",
      "这道菜可以作为配菜用叉子享用，或配面包一同食用，成为一顿完整的餐点。"
    ],
    "notes_ingredients": "在巴勒斯坦采摘的确切植物在该地区以外可能难以找到。然而，有几种相关的植物味道相似，如蒲公英叶、尖叶菊苣、卷曲菊苣、莴苣，甚至芜菁叶或羽衣甘蓝。烹饪时间会根据叶子的嫩度不同而变化，所需量也可能不同，因为有些青菜茎较粗需要修剪掉。",
    "notes_instructions": ""
  }
]

     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": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Dandelions with Caramelized Onions",
    "subtitle": "هندبا بالبصل",
    "description": "Long before foraging became popular in fine dining, it was an integral part of Palestinian life. Throughout the year, my family trekked through the nearby mountains and valleys to gather seasonal greens. From leaves for stuffing and herbs for drying to various greens for sautéing and cooking, we knew the land's offerings intimately. Hindbeh, my father's favorite, is a type of chicory (referred as dandelion greens in the United States), which has a fairly bitter taste but offers great health benefits. Typically, it is blanched before cooking, but the supermarket varieties tend to be more tender and can be cooked directly. If dandelion or chicory is unavailable, kale leaves make a great substitute—just be sure to remove the tough stems.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, sliced into thin half-moons",
          "dandelion greens , coarsely chopped into bite-size pieces",
          "lemon",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet over medium-high heat.",
      "Add the sliced onion, sprinkle with salt, and cook, stirring regularly, until golden and beginning to crisp, about 15 minutes.",
      "Once ready, transfer a generous spoonful of onions to a plate lined with paper towels for garnish, leaving the rest in the pan.",
      "Add the dandelion greens to the onions and mix well to combine.",
      "Reduce the heat, cover the skillet, and cook, tossing occasionally, until the greens are fully wilted and blended with the onions. This may take between 15 and 30 minutes depending on the leaf variety.",
      "While cooking, peel the lemon carefully, keeping the pith intact, and cut it into cubes.",
      "To serve, place the cooked dandelion greens in a shallow bowl.",
      "Top with the fried onions in the center, then arrange the lemon cubes around and over the greens.",
      "This dish can be enjoyed as a side using a fork or scooped up with bread for a complete meal."
    ],
    "notes_ingredients": "The exact plant harvested in Palestine can be hard to find outside the region. However, there are several related plants with similar flavors, such as dandelion greens, puntarelle chicory, curly endive, escarole, and even turnip greens or kale. Cooking times will vary depending on leaf tenderness, and the amount needed may differ since some greens have thicker stems that are trimmed away.",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Dente-de-leão com Cebolas Caramelizadas",
    "subtitle": "هندبا بالبصل",
    "description": "Muito antes da coleta de alimentos selvagens se tornar popular na alta gastronomia, ela já era parte integrante da vida palestina. Ao longo do ano, minha família percorria as montanhas e vales próximos para colher verduras sazonais. Das folhas para recheio e ervas para secar a vários verdes para refogar e cozinhar, conhecíamos intimamente os recursos da terra. Hindbeh, o favorito do meu pai, é um tipo de chicória (conhecida como dente-de-leão nos Estados Unidos), que tem um sabor bastante amargo, mas oferece grandes benefícios à saúde. Normalmente, é branqueada antes do cozimento, mas as variedades de supermercado tendem a ser mais macias e podem ser cozidas diretamente. Se o dente-de-leão ou chicória não estiverem disponíveis, folhas de couve fazem um ótimo substituto — apenas certifique-se de remover os talos mais duros.",
    "ingredients": [
      {
        "section": "Para a receita",
        "ingredients": [
          "azeite de oliva",
          "cebola, fatiada em meias-luas finas",
          "folhas de dente-de-leão, grosseiramente picadas em pedaços para mordida",
          "limão",
          "sal"
        ]
      }
    ],
    "instructions": [
      "Aqueça o azeite de oliva em uma frigideira grande em fogo médio-alto.",
      "Adicione a cebola fatiada, polvilhe com sal e cozinhe, mexendo regularmente, até dourar e começar a ficar crocante, cerca de 15 minutos.",
      "Quando pronta, transfira uma generosa colher de cebolas para um prato forrado com papel absorvente para guarnição, deixando o restante na panela.",
      "Adicione as folhas de dente-de-leão às cebolas e misture bem para combinar.",
      "Reduza o fogo, tampe a frigideira e cozinhe, mexendo ocasionalmente, até que as folhas murchem completamente e se misturem com as cebolas. Isso pode levar de 15 a 30 minutos, dependendo da variedade das folhas.",
      "Enquanto cozinha, descasque o limão cuidadosamente, mantendo a parte branca intacta, e corte-o em cubos.",
      "Para servir, coloque as folhas de dente-de-leão cozidas em uma tigela rasa.",
      "Cubra com as cebolas fritas no centro, depois arrume os cubos de limão ao redor e sobre as folhas.",
      "Este prato pode ser apreciado como acompanhamento usando um garfo ou pegando com pão para uma refeição completa."
    ],
    "notes_ingredients": "A planta exata colhida na Palestina pode ser difícil de encontrar fora da região. No entanto, existem várias plantas relacionadas com sabores semelhantes, como folhas de dente-de-leão, chicória puntarelle, endívia cacheada, escarola e até folhas de nabo ou couve. Os tempos de cozimento variam conforme a maciez das folhas, e a quantidade necessária pode variar, pois algumas verduras têm talos mais grossos que são retirados.",
    "notes_instructions": ""
  }
]
```

     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": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Dandelions with Caramelized Onions",
    "subtitle": "هندبا بالبصل",
    "description": "Long before foraging became popular in fine dining, it was an integral part of Palestinian life. Throughout the year, my family trekked through the nearby mountains and valleys to gather seasonal greens. From leaves for stuffing and herbs for drying to various greens for sautéing and cooking, we knew the land's offerings intimately. Hindbeh, my father's favorite, is a type of chicory (referred as dandelion greens in the United States), which has a fairly bitter taste but offers great health benefits. Typically, it is blanched before cooking, but the supermarket varieties tend to be more tender and can be cooked directly. If dandelion or chicory is unavailable, kale leaves make a great substitute—just be sure to remove the tough stems.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, sliced into thin half-moons",
          "dandelion greens , coarsely chopped into bite-size pieces",
          "lemon",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet over medium-high heat.",
      "Add the sliced onion, sprinkle with salt, and cook, stirring regularly, until golden and beginning to crisp, about 15 minutes.",
      "Once ready, transfer a generous spoonful of onions to a plate lined with paper towels for garnish, leaving the rest in the pan.",
      "Add the dandelion greens to the onions and mix well to combine.",
      "Reduce the heat, cover the skillet, and cook, tossing occasionally, until the greens are fully wilted and blended with the onions. This may take between 15 and 30 minutes depending on the leaf variety.",
      "While cooking, peel the lemon carefully, keeping the pith intact, and cut it into cubes.",
      "To serve, place the cooked dandelion greens in a shallow bowl.",
      "Top with the fried onions in the center, then arrange the lemon cubes around and over the greens.",
      "This dish can be enjoyed as a side using a fork or scooped up with bread for a complete meal."
    ],
    "notes_ingredients": "The exact plant harvested in Palestine can be hard to find outside the region. However, there are several related plants with similar flavors, such as dandelion greens, puntarelle chicory, curly endive, escarole, and even turnip greens or kale. Cooking times will vary depending on leaf tenderness, and the amount needed may differ since some greens have thicker stems that are trimmed away.",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Diente de león con cebollas caramelizadas",
    "subtitle": "هندبا بالبصل",
    "description": "Mucho antes de que la recolección se hiciera popular en la alta cocina, era una parte integral de la vida palestina. Durante todo el año, mi familia recorría las montañas y valles cercanos para recoger verduras de temporada. Desde hojas para rellenar y hierbas para secar hasta diversas verduras para saltear y cocinar, conocíamos íntimamente lo que ofrecía la tierra. Hindbeh, la favorita de mi padre, es un tipo de achicoria (conocida como diente de león en Estados Unidos), que tiene un sabor bastante amargo pero ofrece grandes beneficios para la salud. Normalmente, se blanquea antes de cocinar, pero las variedades del supermercado tienden a ser más tiernas y pueden cocinarse directamente. Si no hay diente de león o achicoria, las hojas de col rizada son un gran sustituto—solo asegúrate de quitar los tallos duros.",
    "ingredients": [
      {
        "section": "Para la receta",
        "ingredients": [
          "aceite de oliva",
          "cebolla, cortada en medias lunas finas",
          "hojas de diente de león, picadas groseramente en trozos para comer",
          "limón",
          "sal"
        ]
      }
    ],
    "instructions": [
      "Calienta el aceite de oliva en una sartén grande a fuego medio-alto.",
      "Agrega la cebolla en rodajas, espolvorea con sal y cocina, removiendo regularmente, hasta que estén doradas y comiencen a tostarse, aproximadamente 15 minutos.",
      "Una vez listas, transfiere una buena cucharada de cebollas a un plato con papel absorbente para decorar, dejando el resto en la sartén.",
      "Añade las hojas de diente de león a las cebollas y mezcla bien para combinar.",
      "Reduce el fuego, cubre la sartén y cocina, removiendo ocasionalmente, hasta que las hojas estén completamente marchitas y mezcladas con las cebollas. Esto puede tardar entre 15 y 30 minutos dependiendo de la variedad de hoja.",
      "Mientras se cocina, pela el limón con cuidado, manteniendo la parte blanca (albedo) intacta, y córtalo en cubos.",
      "Para servir, coloca el diente de león cocido en un bol poco profundo.",
      "Coloca las cebollas fritas en el centro y luego distribuye los cubos de limón alrededor y sobre las hojas.",
      "Este plato puede disfrutarse como guarnición usando un tenedor o acompañarse con pan para una comida completa."
    ],
    "notes_ingredients": "La planta exacta que se recolecta en Palestina puede ser difícil de encontrar fuera de la región. Sin embargo, hay varias plantas relacionadas con sabores similares, como las hojas de diente de león, achicoria puntarella, endivia rizada, escarola e incluso hojas de nabo o col rizada. Los tiempos de cocción variarán según la ternura de las hojas, y la cantidad necesaria puede diferir ya que algunas verduras tienen tallos más gruesos que se recortan.",
    "notes_instructions": ""
  }
]
```

     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": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Dandelions with Caramelized Onions",
    "subtitle": "هندبا بالبصل",
    "description": "Long before foraging became popular in fine dining, it was an integral part of Palestinian life. Throughout the year, my family trekked through the nearby mountains and valleys to gather seasonal greens. From leaves for stuffing and herbs for drying to various greens for sautéing and cooking, we knew the land's offerings intimately. Hindbeh, my father's favorite, is a type of chicory (referred as dandelion greens in the United States), which has a fairly bitter taste but offers great health benefits. Typically, it is blanched before cooking, but the supermarket varieties tend to be more tender and can be cooked directly. If dandelion or chicory is unavailable, kale leaves make a great substitute—just be sure to remove the tough stems.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, sliced into thin half-moons",
          "dandelion greens , coarsely chopped into bite-size pieces",
          "lemon",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet over medium-high heat.",
      "Add the sliced onion, sprinkle with salt, and cook, stirring regularly, until golden and beginning to crisp, about 15 minutes.",
      "Once ready, transfer a generous spoonful of onions to a plate lined with paper towels for garnish, leaving the rest in the pan.",
      "Add the dandelion greens to the onions and mix well to combine.",
      "Reduce the heat, cover the skillet, and cook, tossing occasionally, until the greens are fully wilted and blended with the onions. This may take between 15 and 30 minutes depending on the leaf variety.",
      "While cooking, peel the lemon carefully, keeping the pith intact, and cut it into cubes.",
      "To serve, place the cooked dandelion greens in a shallow bowl.",
      "Top with the fried onions in the center, then arrange the lemon cubes around and over the greens.",
      "This dish can be enjoyed as a side using a fork or scooped up with bread for a complete meal."
    ],
    "notes_ingredients": "The exact plant harvested in Palestine can be hard to find outside the region. However, there are several related plants with similar flavors, such as dandelion greens, puntarelle chicory, curly endive, escarole, and even turnip greens or kale. Cooking times will vary depending on leaf tenderness, and the amount needed may differ since some greens have thicker stems that are trimmed away.",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Pissenlits aux oignons caramélisés",
    "subtitle": "هندبا بالبصل",
    "description": "Bien avant que la cueillette sauvage ne devienne populaire dans la haute cuisine, elle faisait partie intégrante de la vie palestinienne. Tout au long de l'année, ma famille parcourait les montagnes et vallées environnantes pour récolter des légumes verts de saison. Des feuilles pour farcir et des herbes pour sécher aux différentes feuilles à faire sauter et cuire, nous connaissions intimement les dons de la terre. Hindbeh, le préféré de mon père, est un type de chicorée (appelé pissenlit aux États-Unis), qui a un goût assez amer mais offre de grands bienfaits pour la santé. En général, on le fait blanchir avant cuisson, mais les variétés du supermarché sont plus tendres et peuvent être cuisinées directement. Si le pissenlit ou la chicorée n’est pas disponible, les feuilles de chou kale constituent un excellent substitut — il suffit de retirer les tiges dures.",
    "ingredients": [
      {
        "section": "Pour la recette",
        "ingredients": [
          "huile d'olive",
          "oignon, tranché en fines demi-rondelles",
          "feuilles de pissenlit, grossièrement hachées en morceaux à croquer",
          "citron",
          "sel"
        ]
      }
    ],
    "instructions": [
      "Faites chauffer l'huile d'olive dans une grande poêle à feu moyen-vif.",
      "Ajoutez l'oignon tranché, saupoudrez de sel, et faites cuire en remuant régulièrement jusqu'à ce qu'ils soient dorés et commencent à croustiller, environ 15 minutes.",
      "Une fois prêts, transférez une généreuse cuillerée d'oignons sur une assiette recouverte de papier absorbant pour la garniture, en laissant le reste dans la poêle.",
      "Ajoutez les feuilles de pissenlit aux oignons et mélangez bien pour combiner.",
      "Baissez le feu, couvrez la poêle et faites cuire en remuant de temps en temps, jusqu'à ce que les feuilles soient complètement flétries et bien mélangées aux oignons. Cela peut prendre entre 15 et 30 minutes selon la variété de feuilles.",
      "Pendant la cuisson, épluchez soigneusement le citron en gardant la peau blanche intacte, puis coupez-le en dés.",
      "Pour servir, placez les pissenlits cuits dans un plat peu profond.",
      "Déposez les oignons frits au centre, puis disposez les dés de citron autour et sur les feuilles.",
      "Ce plat peut être dégusté comme accompagnement avec une fourchette ou ramassé avec du pain pour un repas complet."
    ],
    "notes_ingredients": "La plante exacte récoltée en Palestine est difficile à trouver en dehors de la région. Cependant, plusieurs plantes apparentées ont des saveurs similaires, comme les feuilles de pissenlit, la chicorée puntarelle, la chicorée frisée, l'escarole, et même les fanes de navet ou le chou kale. Les temps de cuisson varient selon la tendreté des feuilles, et la quantité nécessaire peut différer car certaines feuilles ont des tiges plus épaisses à retirer.",
    "notes_instructions": ""
  }
]
```

     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": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Dandelions with Caramelized Onions",
    "subtitle": "هندبا بالبصل",
    "description": "Long before foraging became popular in fine dining, it was an integral part of Palestinian life. Throughout the year, my family trekked through the nearby mountains and valleys to gather seasonal greens. From leaves for stuffing and herbs for drying to various greens for sautéing and cooking, we knew the land's offerings intimately. Hindbeh, my father's favorite, is a type of chicory (referred as dandelion greens in the United States), which has a fairly bitter taste but offers great health benefits. Typically, it is blanched before cooking, but the supermarket varieties tend to be more tender and can be cooked directly. If dandelion or chicory is unavailable, kale leaves make a great substitute—just be sure to remove the tough stems.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, sliced into thin half-moons",
          "dandelion greens , coarsely chopped into bite-size pieces",
          "lemon",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet over medium-high heat.",
      "Add the sliced onion, sprinkle with salt, and cook, stirring regularly, until golden and beginning to crisp, about 15 minutes.",
      "Once ready, transfer a generous spoonful of onions to a plate lined with paper towels for garnish, leaving the rest in the pan.",
      "Add the dandelion greens to the onions and mix well to combine.",
      "Reduce the heat, cover the skillet, and cook, tossing occasionally, until the greens are fully wilted and blended with the onions. This may take between 15 and 30 minutes depending on the leaf variety.",
      "While cooking, peel the lemon carefully, keeping the pith intact, and cut it into cubes.",
      "To serve, place the cooked dandelion greens in a shallow bowl.",
      "Top with the fried onions in the center, then arrange the lemon cubes around and over the greens.",
      "This dish can be enjoyed as a side using a fork or scooped up with bread for a complete meal."
    ],
    "notes_ingredients": "The exact plant harvested in Palestine can be hard to find outside the region. However, there are several related plants with similar flavors, such as dandelion greens, puntarelle chicory, curly endive, escarole, and even turnip greens or kale. Cooking times will vary depending on leaf tenderness, and the amount needed may differ since some greens have thicker stems that are trimmed away.",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "कैमेली प्याज के साथ डेन्डेलियन",
    "subtitle": "हिंदबा بالبصل",
    "description": "फाइन डाइनिंग में फॉरेजिंग लोकप्रिय होने से बहुत पहले, यह पलестिनी जीवन का एक अभिन्न हिस्सा था। पूरे वर्ष, मेरा परिवार पास के पहाड़ों और घाटियों में जाकर मौसमी हरी सब्जियां एकत्र करता था। भरने के लिए पत्ते और सुखाने के लिए जड़ी-बूटियाँ से लेकर सॉटे और पकाने के लिए विभिन्न हरी सब्जियाँ, हम ज़मीन की पेशकश से अच्छी तरह परिचित थे। हिंदबा, मेरे पिता की पसंदीदा, एक प्रकार का चीकोरी है (जिसे संयुक्त राज्य में डेन्डेलियन हरी समझा जाता है), जिसका स्वाद कड़ा होता है लेकिन यह स्वास्थ्य लाभ प्रदान करता है। आम तौर पर, इसे पकाने से पहले ब्लांच किया जाता है, लेकिन सुपरमार्केट में मिलने वाले प्रकार अधिक नर्म होते हैं और सीधे पकाए जा सकते हैं। यदि डेन्डेलियन या चीकोरी उपलब्ध न हो, तो केल के पत्ते एक अच्छा विकल्प हैं—बस कठोर तनों को हटाना सुनिश्चित करें।",
    "ingredients": [
      {
        "section": "रेसिपी के लिए",
        "ingredients": [
          "जैतून का तेल",
          "प्याज, पतले आधे चंद्राकार कटा हुआ",
          "डेन्डेलियन के पत्ते, कटे हुए छोटे टुकड़ों में",
          "नींबू",
          "नमक"
        ]
      }
    ],
    "instructions": [
      "मध्यम-तेज आंच पर एक बड़े तवे में जैतून का तेल गर्म करें।",
      "कटा हुआ प्याज डालें, नमक छिड़कें, और नियमित हिलाते हुए सुनहरा और कुरकुरा होने तक पकाएं, लगभग 15 मिनट।",
      "जब तैयार हो जाए, तो प्याज के एक पर्याप्त चम्मच को कागज़ के टॉवल पर गार्निश के लिए निकाल लें, बाकी तवे में छोड़ दें।",
      "प्याज में डेन्डेलियन के पत्ते डालें और अच्छी तरह मिलाएं।",
      "आंच कम करें, तवे को ढक दें, और कभी-कभी हिलाते हुए पकाएं जब तक कि पत्तियाँ पूरी तरह से मुरझा जाएँ और प्याज के साथ मिश्रित हो जाएँ। इसमें पत्तों की किस्म के आधार पर 15 से 30 मिनट लग सकते हैं।",
      "पकाते समय, नींबू को सावधानी से छीलें, उसका सफेद हिस्सा बरकरार रखें, और उसे टुकड़ों में काट लें।",
      "परोसने के लिए, पकाए हुए डेन्डेलियन पत्तों को एक उथले कटोरे में रखें।",
      "केंद्र में तले हुए प्याज डालें, फिर नींबू के टुकड़े पत्तों के चारों ओर और ऊपर सजाएं।",
      "यह व्यंजन साइड डिश के रूप में कांटे से या ब्रेड के साथ पूरी तरह से खाने के लिए Scooped करके आनंद लिया जा सकता है।"
    ],
    "notes_ingredients": "पलестीन में जो पौधा काटा जाता है, वह क्षेत्र के बाहर ढूंढना मुश्किल हो सकता है। हालांकि, कई संबंधित पौधे हैं जिनका स्वाद समान होता है, जैसे डेन्डेलियन के पत्ते, पंटरेल्ले चीकोरी, घुंघराले एंडिव, एसकारोल, और यहां तक कि शलजम के पत्ते या केल। पत्तियों की नर्मी के आधार पर पकाने का समय भिन्न हो सकता है, और आवश्यक मात्रा अलग हो सकती है क्योंकि कुछ पत्ते मोटे तनों के साथ होते हैं जिन्हें हटाना पड़ता है।",
    "notes_instructions": ""
  }
]
```

     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": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Dandelions with Caramelized Onions",
    "subtitle": "هندبا بالبصل",
    "description": "Long before foraging became popular in fine dining, it was an integral part of Palestinian life. Throughout the year, my family trekked through the nearby mountains and valleys to gather seasonal greens. From leaves for stuffing and herbs for drying to various greens for sautéing and cooking, we knew the land's offerings intimately. Hindbeh, my father's favorite, is a type of chicory (referred as dandelion greens in the United States), which has a fairly bitter taste but offers great health benefits. Typically, it is blanched before cooking, but the supermarket varieties tend to be more tender and can be cooked directly. If dandelion or chicory is unavailable, kale leaves make a great substitute—just be sure to remove the tough stems.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, sliced into thin half-moons",
          "dandelion greens , coarsely chopped into bite-size pieces",
          "lemon",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet over medium-high heat.",
      "Add the sliced onion, sprinkle with salt, and cook, stirring regularly, until golden and beginning to crisp, about 15 minutes.",
      "Once ready, transfer a generous spoonful of onions to a plate lined with paper towels for garnish, leaving the rest in the pan.",
      "Add the dandelion greens to the onions and mix well to combine.",
      "Reduce the heat, cover the skillet, and cook, tossing occasionally, until the greens are fully wilted and blended with the onions. This may take between 15 and 30 minutes depending on the leaf variety.",
      "While cooking, peel the lemon carefully, keeping the pith intact, and cut it into cubes.",
      "To serve, place the cooked dandelion greens in a shallow bowl.",
      "Top with the fried onions in the center, then arrange the lemon cubes around and over the greens.",
      "This dish can be enjoyed as a side using a fork or scooped up with bread for a complete meal."
    ],
    "notes_ingredients": "The exact plant harvested in Palestine can be hard to find outside the region. However, there are several related plants with similar flavors, such as dandelion greens, puntarelle chicory, curly endive, escarole, and even turnip greens or kale. Cooking times will vary depending on leaf tenderness, and the amount needed may differ since some greens have thicker stems that are trimmed away.",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Löwenzahn mit karamellisierten Zwiebeln",
    "subtitle": "هندبا بالبصل",
    "description": "Lange bevor das Sammeln in der gehobenen Küche beliebt wurde, war es ein integraler Bestandteil des palästinensischen Lebens. Das ganze Jahr über durchstreifte meine Familie die nahegelegenen Berge und Täler, um saisonales Grün zu sammeln. Von Blättern zum Füllen und Kräutern zum Trocknen bis hin zu verschiedenen grünen Gemüsen zum Anbraten und Kochen kannten wir das Angebot der Natur genau. Hindbeh, der Favorit meines Vaters, ist eine Art Chicorée (in den USA als Löwenzahnblätter bekannt), der einen ziemlich bitteren Geschmack hat, aber große gesundheitliche Vorteile bietet. Normalerweise wird er vor dem Kochen blanchiert, aber die Supermarktvarianten sind tendenziell zarter und können direkt zubereitet werden. Falls Löwenzahn oder Chicorée nicht verfügbar sind, eignen sich Grünkohlblätter hervorragend als Ersatz – achten Sie nur darauf, die harten Stiele zu entfernen.",
    "ingredients": [
      {
        "section": "Für das Rezept",
        "ingredients": [
          "Olivenöl",
          "Zwiebel, in dünne Halbmonde geschnitten",
          "Löwenzahnblätter, grob gehackt in mundgerechte Stücke",
          "Zitrone",
          "Salz"
        ]
      }
    ],
    "instructions": [
      "Erhitzen Sie das Olivenöl in einer großen Pfanne bei mittlerer bis hoher Hitze.",
      "Fügen Sie die geschnittenen Zwiebeln hinzu, bestreuen Sie sie mit Salz und braten Sie sie unter regelmäßigem Rühren goldgelb und leicht knusprig an, etwa 15 Minuten.",
      "Wenn sie fertig sind, geben Sie einen großzügigen Löffel der Zwiebeln zur Garnierung auf einen mit Küchenpapier ausgelegten Teller und lassen den Rest in der Pfanne.",
      "Fügen Sie die Löwenzahnblätter zu den Zwiebeln hinzu und vermischen Sie alles gut.",
      "Reduzieren Sie die Hitze, decken Sie die Pfanne ab und garen Sie die Mischung unter gelegentlichem Wenden, bis das Grün vollständig welk und mit den Zwiebeln vermischt ist. Dies kann je nach Blattsorte zwischen 15 und 30 Minuten dauern.",
      "Während des Kochens schälen Sie die Zitrone vorsichtig, wobei die weiße Haut (Albedo) intakt bleibt, und schneiden sie in Würfel.",
      "Zum Servieren geben Sie die gekochten Löwenzahnblätter in eine flache Schale.",
      "Garnieren Sie sie in der Mitte mit den angebratenen Zwiebeln und verteilen Sie die Zitronenwürfel rund um und auf dem Grün.",
      "Dieses Gericht kann als Beilage mit einer Gabel genossen oder mit Brot als vollständige Mahlzeit gegessen werden."
    ],
    "notes_ingredients": "Die exakt in Palästina geerntete Pflanze ist außerhalb der Region schwer zu finden. Es gibt jedoch mehrere verwandte Pflanzen mit ähnlichen Aromen, wie Löwenzahnblätter, Puntarelle-Chicorée, krauser Endiviensalat, Escarole und sogar Rübstiel oder Grünkohl. Die Kochzeiten variieren je nach Blattzartheit, und die benötigte Menge kann unterschiedlich sein, da einige Blätter dickere Stiele haben, die entfernt werden.",
    "notes_instructions": ""
  }
]
```

     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": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "Dandelions with Caramelized Onions",
    "subtitle": "هندبا بالبصل",
    "description": "Long before foraging became popular in fine dining, it was an integral part of Palestinian life. Throughout the year, my family trekked through the nearby mountains and valleys to gather seasonal greens. From leaves for stuffing and herbs for drying to various greens for sautéing and cooking, we knew the land's offerings intimately. Hindbeh, my father's favorite, is a type of chicory (referred as dandelion greens in the United States), which has a fairly bitter taste but offers great health benefits. Typically, it is blanched before cooking, but the supermarket varieties tend to be more tender and can be cooked directly. If dandelion or chicory is unavailable, kale leaves make a great substitute—just be sure to remove the tough stems.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, sliced into thin half-moons",
          "dandelion greens , coarsely chopped into bite-size pieces",
          "lemon",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet over medium-high heat.",
      "Add the sliced onion, sprinkle with salt, and cook, stirring regularly, until golden and beginning to crisp, about 15 minutes.",
      "Once ready, transfer a generous spoonful of onions to a plate lined with paper towels for garnish, leaving the rest in the pan.",
      "Add the dandelion greens to the onions and mix well to combine.",
      "Reduce the heat, cover the skillet, and cook, tossing occasionally, until the greens are fully wilted and blended with the onions. This may take between 15 and 30 minutes depending on the leaf variety.",
      "While cooking, peel the lemon carefully, keeping the pith intact, and cut it into cubes.",
      "To serve, place the cooked dandelion greens in a shallow bowl.",
      "Top with the fried onions in the center, then arrange the lemon cubes around and over the greens.",
      "This dish can be enjoyed as a side using a fork or scooped up with bread for a complete meal."
    ],
    "notes_ingredients": "The exact plant harvested in Palestine can be hard to find outside the region. However, there are several related plants with similar flavors, such as dandelion greens, puntarelle chicory, curly endive, escarole, and even turnip greens or kale. Cooking times will vary depending on leaf tenderness, and the amount needed may differ since some greens have thicker stems that are trimmed away.",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "77ac6f20522e4bea9cb603d5902aee31",
    "updated": "2025-05-17T20:44:54.232Z",
    "title": "الهندباء مع البصل المكرمل",
    "subtitle": "هندبا بالبصل",
    "description": "قبل أن يصبح جمع النباتات البرية شائعًا في المطاعم الراقية، كان جزءًا لا يتجزأ من الحياة الفلسطينية. على مدار السنة، كانت عائلتي تتجول في الجبال والوديان القريبة لجمع الخضروات الموسمية. من الأوراق للحشو والأعشاب للتجفيف إلى مختلف الأوراق للقلي والطهي، كنا نعرف عروض الأرض عن كثب. الهندباء، المفضلة لدى والدي، هي نوع من الهندباء الخسكية (المعرف باسم أوراق الهندباء في الولايات المتحدة)، تحتوي على طعم مر إلى حد ما ولكنها تقدم فوائد صحية عظيمة. عادةً ما تُسلق قبل الطهي، لكن الأنواع المتوفرة في السوبرماركت تميل لأن تكون أكثر طراوة ويمكن طهيها مباشرة. إذا لم تتوفر الهندباء أو الخسكية، يمكن استخدام أوراق الكيل بديلًا رائعًا - فقط تأكد من إزالة السيقان الصلبة.",
    "ingredients": [
      {
        "section": "للوصفة",
        "ingredients": [
          "زيت زيتون",
          "بصل، مقطع إلى شرائح نصف هلالية رفيعة",
          "أوراق الهندباء، مفرومة خشنًا إلى قطع مناسبة للأكل",
          "ليمون",
          "ملح"
        ]
      }
    ],
    "instructions": [
      "سخّن زيت الزيتون في مقلاة كبيرة على نار متوسطة إلى عالية.",
      "أضف شرائح البصل، رش الملح، واطبخ مع التحريك بانتظام حتى يصبح ذهبيًا ويبدأ في التقرمش، حوالي 15 دقيقة.",
      "عندما يكون جاهزًا، انقل ملعقة كبيرة من البصل إلى طبق مغطى بمناديل ورقية للزينة، واترك الباقي في المقلاة.",
      "أضف أوراق الهندباء إلى البصل وامزج جيدًا للدمج.",
      "خفض الحرارة، غطّ المقلاة، واطبخ مع التقليب من حين لآخر حتى تذبل الأوراق تمامًا وتتجانس مع البصل. قد يستغرق ذلك بين 15 و30 دقيقة حسب نوع الورقة.",
      "أثناء الطهي، قم بتقشير الليمون بعناية، مع الحفاظ على القشرة البيضاء (اللب) سليمة، وقطعه إلى مكعبات.",
      "للتقديم، ضع أوراق الهندباء المطهية في طبق ضحل.",
      "ضع البصل المقلي في الوسط، ثم رتب مكعبات الليمون حولها وفوق الأوراق.",
      "يمكن تناول هذا الطبق كطبق جانبي باستخدام الشوكة أو يمكن تقطيعه مع الخبز لوجبة كاملة."
    ],
    "notes_ingredients": "قد يكون من الصعب العثور على النوع الدقيق من النبات الذي يُجمع في فلسطين خارج المنطقة. مع ذلك، هناك عدة نباتات مشابهة لها نكهات متقاربة، مثل أوراق الهندباء، الهندباء الخضراء بالحلقات (بانتاريلي)، الهندباء المجعدة، الاسكارول، وحتى أوراق اللفت أو الكيل. ستختلف أوقات الطهي حسب نعومة الأوراق، وقد تختلف الكميات المطلوبة لأن بعض الأوراق تحتوي على سيقان أثخن يجب تقليمها.",
    "notes_instructions": ""
  }
]
```