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": "8482babf1935451fb8ea8bc7ee639c73",
    "updated": "2025-05-17T20:54:58.704Z",
    "title": "Gazan Fatteh",
    "subtitle": "فته غزاويه",
    "description": "This version of fatteh is distinctively Palestinian, originating from Gaza, where the traditional yogurt sauce is replaced by a vibrant chili, garlic, and lemon sauce. I learned this recipe from my mother's longtime neighbor, Oula, who is from Gaza and also taught me how to make Gazan Tomato Salsa.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "thin lebanese pita breads",
          "olive oil",
          "rice, soaked for 15 minutes and drained",
          "quantity toasted pine nuts"
        ]
      },
      {
        "section": "For the broth (stock)",
        "ingredients": [
          "olive oil (optional).",
          "bone-in meat pieces such as lamb shanks, cross-cut veal shanks, lamb leg or shoulder steaks, or whole chicken",
          "mastic pieces, crushed with a pinch of salt (optional).",
          "bay leaves",
          "salt",
          "nine spice mix",
          "onion",
          "carrot"
        ]
      },
      {
        "section": "For the chilli garlic sauce",
        "ingredients": [
          "cloves garlic",
          "green chillies or jalapeño peppers .",
          "freshly squeezed lemon juice",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F/180°C/Gas Mark 4.",
      "Cut the pita bread into squares and bake them until crisp and lightly browned, about 15 minutes.",
      "Remove from the oven and set aside. These can be prepared a few days in advance.",
      "To make the broth (stock), heat the oil in a large stockpot over medium-high heat until hot, then add the meat and brown on all sides, about 6-8 minutes each side.",
      "If using a whole chicken, skip the browning step.",
      "Add 8 cups (3½ pints/2 liters) of water and bring to a boil, skimming off any foam that appears on the surface.",
      "Add the crushed mastic, bay leaves, salt, Nine Spice Mix, onion, and carrot.",
      "Lower the heat and simmer, covered, for 1-2 hours until the meat is tender (or 30-50 minutes in a pressure cooker).",
      "Meanwhile, place the garlic and chillies in a mini food processor and pulse until finely chopped.",
      "Transfer to a bowl, season with salt, and stir in the lemon juice.",
      "Set the sauce aside.",
      "When the broth is ready, remove the meat and keep warm by topping with 1/4 cup of broth and covering with foil.",
      "Strain the broth, discarding the onion and bay leaves, and set aside.",
      "For the rice, heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.",
      "Add the drained rice and toss for 1-2 minutes to coat it evenly with oil.",
      "Pour in 2½ cups (1 pint/600 ml) of the strained broth and bring to a boil.",
      "Reduce to a simmer, cover, and cook until the rice is tender, about 20 minutes.",
      "Remove from heat and let sit, covered, for 10-15 minutes before serving.",
      "To assemble the dish, spread the toasted pita squares evenly in a large, deep serving platter.",
      "Drizzle about 3 tablespoons of the chili garlic sauce over the bread.",
      "Pour 7 fl oz/200 ml of the strained broth over the toasted pita.",
      "Fluff the cooked rice with a fork and spread it over the bread.",
      "Top with the cooked meat. If using a whole chicken, let it cool slightly before removing the meat from the breast and thighs, discarding bones, skin, and wings.",
      "Spoon another 3 tablespoons of the chili garlic sauce on top and sprinkle with toasted pine nuts.",
      "Serve with the remaining chili garlic sauce and broth on the side for extra flavor."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]