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": "ca0f7809072040c9a52e9f55e8c278f1",
    "updated": "2025-05-17T22:22:40.168Z",
    "title": "Cardamom Coffee",
    "subtitle": "قهوه عربيه",
    "description": "To me, nothing embodies the feeling of home more than watching my mother or aunt stand by the stove, carefully monitoring the water until it's time to stir in the coffee. They lift and stir repeatedly in a delicate rhythm, ensuring the coffee boils without overflowing. This iconic Middle Eastern beverage holds a special place in our culture and is present at every significant occasion, gathering, and social meal. The preparation method, choice of beans, amount of sugar, and cardamom vary by region and family tradition. Fundamentally, it is an unfiltered boiled coffee infused with cardamom, sometimes sweetened, and served in small cups known as fenjan. Even when sweetened, the coffee maintains a distinctive bitterness, which is why it is commonly accompanied by a sweet treat.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sugar (optional).",
          "level teaspoons finely ground arabica coffee beans",
          "finely ground cardamom"
        ]
      }
    ],
    "instructions": [
      "Add the sugar, if using, and 1½ cups (12 fl oz/250 ml) of water to an Arabic coffee pot. If you don't have one, a Turkish cezve can be used as an alternative.",
      "Place the pot over medium-high heat.",
      "When the water is very hot but not boiling, remove the pot from the heat, stir in the coffee and cardamom, then return it to the stove.",
      "Lower the heat and stir until the coffee begins to boil.",
      "Keep boiling and stirring until the froth disappears.",
      "Some prefer to keep the froth, so they remove the pot after one or two boils.",
      "To prevent the coffee from boiling over, whenever it starts to rise, lift the pot off the heat and stir until the liquid settles.",
      "Repeat this process each time the coffee rises until it boils thoroughly.",
      "Remove the pot from the heat and allow the coffee to rest for at least 5 minutes so the grounds can settle at the bottom.",
      "Pour the coffee into small cups and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]