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": "f9e529e49bc54294a61a55f3321f0514",
    "updated": "2025-05-17T23:21:02.271Z",
    "title": "Muhammara",
    "subtitle": "محمره",
    "description": "During the time when Bilad Al Sham (The Levant) was a unified region, there were no strict borders between Syria, Palestine, and Lebanon, allowing people to move freely and intermarry. In the late 1800s, my Teta Asma's grandmother relocated to Palestine from Syria as a bride. Along with her beautiful bridal trunk, she brought many cherished family recipes. Muhammara was among them. Although its roots are Syrian, this dish has become part of the culinary tradition in some Palestinian areas. Sweet and tart, with a delightful contrast between crunchy and smooth textures, this recipe is delicious on its own, paired with bread, or served as a sauce for grilled meats.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "roasted red bell pepper (about 1 large).",
          "olive oil, plus extra for drizzling",
          "pomegranate molasses",
          "honey",
          "tahini",
          "chilli powder",
          "paprika",
          "ground cumin",
          "salt",
          "finely ground coffee (optional).",
          "walnut pieces (about 2 cups), plus extra for garnish",
          "breadcrumbs (about (236.588 ml))."
        ]
      }
    ],
    "instructions": [
      "Place all ingredients except the walnuts and breadcrumbs into a food processor and blend until smooth.",
      "Add the walnuts and breadcrumbs, then pulse briefly until the walnuts are coarsely chopped. The dip should maintain some texture, so avoid over-processing.",
      "Transfer the mixture to a bowl and stir gently to combine.",
      "To serve, spread the dip on a platter, drizzle with olive oil, and garnish with walnut pieces."
    ],
    "notes_ingredients": "You can roast fresh bell peppers at home, but for convenience, jarred roasted peppers work well. Ensure they contain no added flavors or preservatives, and that they’re packed in vinegar and water rather than oil. This dip is meant to have a spicy kick, but you can adjust the heat to your preference. If you reduce the chilli powder, increase the paprika accordingly to maintain the vibrant red color. The finely ground coffee is an optional addition that helps unify the flavors, as my great-great-grandmother suggested, but it can be omitted if you prefer.",
    "notes_instructions": null
  }
]