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": "a757c2807ac44eb0aff8eadd8101a860",
    "updated": "2025-05-17T08:05:47.157Z",
    "title": "Herbed Yogurt Soup with Zucchini and Wheat Berries",
    "subtitle": "Ayran Aşı",
    "description": "This creamy soup features tender chunks of zucchini and nutty wheat berries, brightened by a generous mix of fresh herbs. Popular throughout Turkey, it is especially flavorful in the Van and Hakkâri regions, where the local yogurt is enriched by wild herbs grazed by animals.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole sheep's, goat's, or cow's milk yogurt, or mixture",
          "all-purpose flour",
          "egg",
          "fine sea salt, or taste",
          "hot water",
          "zucchini, cut into (25.4 mm) chunks, or substitute another summer squash or chayote (about 1.5 cups).",
          "cooked wheat berries",
          "packed cups chopped fresh cilantro plus scallion greens, purple or thai basil (not italian basil), watercress, arugula, purslane, and/or other herbs (use about half cilantro).",
          "unsalted butter",
          "fresh cilantro leaves, for serving (optional).",
          "turkish or other crushed red pepper flakes and dried mint, for serving"
        ]
      }
    ],
    "instructions": [
      "In a 3-quart saucepan, whisk together the yogurt, flour, and egg until smooth and free of lumps.",
      "Add the salt and hot water, then place the pan over medium-low heat. Slowly bring the mixture to a simmer, whisking continuously to prevent lumps.",
      "Once simmering, lower the heat to low and cook while whisking frequently for about 45 minutes, or until the soup thickens enough to coat the back of a spoon.",
      "Meanwhile, steam or blanch the zucchini (or substitute squash or chayote) until a knife inserted meets slight resistance, about 3 to 4 minutes.",
      "Drain the zucchini well.",
      "Stir the wheat berries, zucchini, and herbs into the soup. Return to a simmer and cook until the squash is tender, approximately 3 minutes.",
      "Taste and adjust seasoning with salt if needed, then stir in the butter until it melts completely.",
      "Serve the soup immediately, garnished with cilantro leaves if desired, and offer crushed red pepper flakes and dried mint at the table."
    ],
    "notes_ingredients": "You can substitute coarse bulgur, barley, oat groats, or kamut for the wheat berries. Adding cooked chickpeas is also a nice option.",
    "notes_instructions": "The soup will thicken as it cools; thin it with additional water when reheating or serving leftovers."
  }
]