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": "363c793f65e347f092d0d96c0621c05f",
    "updated": "2025-05-17T06:19:44.772Z",
    "title": "Mahashi",
    "subtitle": "Stuffed vine leaves",
    "description": null,
    "ingredients": [
      {
        "section": "For the vine leaf stuffing",
        "ingredients": [
          "short-grain egyptian rice",
          "safflower",
          "ground cumin",
          "ground black pepper",
          "baharat",
          "high-fat (30%) minced lamb",
          "vine leaves"
        ]
      },
      {
        "section": "For the sauce",
        "ingredients": [
          "lemons juice",
          "water",
          "whole bulb garlic, cloves peeled and smashed to a paste",
          "ground black pepper",
          "baharat",
          "tomato purée",
          "salt"
        ]
      },
      {
        "section": "To make",
        "ingredients": [
          "starchy potatoes, peeled and cut into 1cm slices",
          "lamb neck, sliced into 2cm pieces (ask your butcher to do this).",
          "whole garlic bulbs",
          "artichoke hearts, drained (optional).",
          "yogurt"
        ]
      }
    ],
    "instructions": [
      "Rinse the rice under cold water until it runs clear, then place it in a bowl with the safflower and mix thoroughly while wearing gloves to avoid staining your hands.",
      "Add the cumin, black pepper, baharat, minced lamb, and a generous pinch of salt, then mix well by hand.",
      "Prepare the vine leaves, then lay one out flat on a tray or clean surface in front of you.",
      "Spoon about 1 tablespoon of the rice and lamb mixture into the center of the leaf.",
      "Fold the sides inward like an envelope, then roll the leaf away from you to form a neat little parcel.",
      "Set the rolled vine leaves aside on another tray and repeat the process with the remaining leaves and filling.",
      "In a separate bowl, combine the lemon juice and water, then add the garlic paste, black pepper, baharat, 2 teaspoons of salt, and tomato purée, stirring until well blended.",
      "In a wide, heavy-bottomed pot or flameproof casserole (about 30-35cm in diameter), layer the sliced potatoes evenly to cover the base completely.",
      "Add a layer of lamb neck slices, arranging them tightly together to cover the potatoes.",
      "Place the stuffed vine leaves on top of the lamb, arranging them closely around the edge in concentric circles and stacking upwards, leaving a gap in the center for the final two layers.",
      "Place the whole garlic bulbs in the center gap along with the artichokes, if using, then add a weight on top of the layers to keep them compressed.",
      "If you don't have a traditional weight, stacking 3-5 plates on top will work just as well.",
      "Pour the sauce over the contents to just cover them; you may not need all the sauce, so keep the remainder aside in case you want to add more later.",
      "Cover the pot tightly with foil or a lid and bring it to a boil over high heat.",
      "Once boiling, reduce the heat to low and let it simmer gently for 1 hour.",
      "Remove the lid, press down lightly on the weight or plates, tilt the pot, and carefully drain as much liquid as possible into a bowl.",
      "Remove the weight, garlic bulbs, and artichokes if used, then place a serving platter or tray on top of the pot.",
      "Quickly and carefully invert the pot onto the platter.",
      "Lift the pot slowly to reveal the layers of potatoes, meat, and stuffed vine leaves.",
      "Return the garlic and artichokes to the top and serve with the reserved sauce and yogurt."
    ],
    "notes_ingredients": "If high-fat minced lamb is unavailable, you can add 1 tablespoon of ghee to the mixture for extra richness.",
    "notes_instructions": null
  }
]