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": "5f4a4b9626fe450b949f7c41b6d08499",
    "updated": "2025-05-17T10:15:40.529Z",
    "title": "Kahwa Al Omani (Omani Coffee)",
    "subtitle": null,
    "description": "Omani coffee is prepared with lightly roasted beans, and some Omanis roast their own green beans at home before grinding them with whole cardamom pods. The resulting brew is light in color, almost like tea, and traditionally served in fenjans—small, handle-free coffee cups—poured from a dallah, a curvaceous coffee pot with a long, arched spout. Today, the coffee is often served from an insulated thermos but is still poured using only the left hand as a sign of respect and honor for the guest. The small fenjans are filled only halfway to three-quarters full to keep the coffee hot and provide the host more chances to serve the guest in this customary gesture of hospitality. Instead of sugar, the naturally bitter coffee is usually enjoyed with dates or halwa for sweetness.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "rose water",
          "ground cardamom",
          "finely ground arabic coffee",
          "whole cardamom pods, crushed",
          "water"
        ]
      }
    ],
    "instructions": [
      "Combine the rose water and ground cardamom in a serving vessel like a 1-liter dallah, thermos, or pitcher.",
      "Set this mixture aside.",
      "In a small saucepan, bring 3 cups of water, the finely ground coffee, and crushed cardamom pods to a boil over medium-high heat; let it boil for 1 minute, then remove from heat.",
      "Slowly pour the brewed coffee into the serving vessel, leaving most of the grounds behind in the saucepan.",
      "Cover and allow the coffee to steep with the cardamom and rose water for 10 minutes before serving it in small cups."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The coffee is traditionally poured using only the left hand as a mark of respect for the guest. The small fenjans are filled only halfway to three-quarters full to maintain the coffee’s warmth and to give the host additional opportunities to offer coffee, reflecting a customary act of hospitality. Rather than adding sugar, the bitter coffee is commonly accompanied by dates or halwa to add sweetness."
  }
]