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": "70eba91402d1468392a79de5f230ef32",
    "updated": "2025-04-24T07:55:21.250Z",
    "title": "Grape Leaf, Herb, and Yogurt Pie",
    "subtitle": "",
    "description": "Inspired by a classic Turkish cookbook, this savory pie features grape leaves, herbs, and yogurt. It's a unique dish that can be enjoyed as a hearty snack or a light appetizer.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "grape leaves (fresh or a jar)",
          "shallots, finely chopped",
          "olive oil",
          "unsalted butter, melted",
          "greek yogurt, plus extra to serve",
          "pine nuts, lightly toasted",
          "finely chopped tarragon",
          "finely chopped parsley",
          "finely chopped dill",
          "finely chopped mint",
          "grated zest of",
          "lemon juice",
          "salt and black pepper",
          "rice flour",
          "dried breadcrumbs (preferably panko)"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 375°F.",
      "Place the grape leaves in a shallow bowl, cover with boiling water, and let them soak for 10 minutes.",
      "Thoroughly dry the leaves with a tea towel after removing them from the water.",
      "Trim and discard the hard stalk at the base of each grape leaf.",
      "Sauté the chopped shallots in 1 tablespoon of olive oil for approximately 8 minutes, until they are lightly browned.",
      "Allow the shallots to cool.",
      "Line a shallow, round, approximately 8-inch ovenproof dish with grape leaves. Overlap the leaves slightly and let them hang over the edge of the dish.",
      "Combine the melted butter with 2 tablespoons of olive oil. Brush about two-thirds of this mixture generously over the grape leaves lining the dish.",
      "In a bowl, combine the cooled shallots, yogurt, toasted pine nuts, chopped herbs, lemon zest, and lemon juice. Season with salt and pepper to taste.",
      "Add the rice flour to the bowl and mix thoroughly until a smooth paste forms.",
      "Spread the paste evenly in the prepared baking dish.",
      "Fold the overhanging grape leaves over the filling, covering the edges. Then, cover the filling completely with the remaining grape leaves.",
      "Brush the remaining butter and oil mixture over the top layer of grape leaves.",
      "Sprinkle the breadcrumbs evenly over the top and drizzle with the remaining 1 tablespoon of olive oil.",
      "Bake for 40 minutes, or until the grape leaves are crisp and the breadcrumbs are golden brown.",
      "Let the pie rest for at least 10 minutes after removing it from the oven.",
      "Cut into wedges and serve warm or at room temperature with a dollop of fresh yogurt."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]