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": "6de0d51c495d4074b692777eac005371",
    "updated": "2025-05-17T20:39:04.673Z",
    "title": "Fenugreek Semolina Cake",
    "subtitle": "صينية حلبه",
    "description": "This traditional Palestinian dessert is especially popular in the central and southern regions. Fenugreek imparts a distinctive flavor that people tend to either love or dislike. After baking, the cake is soaked in syrup and should rest for several hours, preferably overnight, before serving. This recipe produces a cake of medium thickness, though it can be made thinner and crispier by using a larger pan. This moist and rich cake is a personal favorite, especially when enjoyed alongside a strong cup of cardamom coffee.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "tahini or butter, for greasing",
          "fenugreek seeds",
          "semolina",
          "all-purpose (plain) flour",
          "olive oil",
          "vegetable oil",
          "granulated sugar",
          "nigella seeds",
          "ground anise seeds",
          "baking powder",
          "active dry (fast-action) yeast",
          "ground cinnamon",
          "salt",
          "turmeric",
          "pine nuts or blanched almonds",
          "quantity flavored sugar syrup, cooled to room temperature"
        ]
      }
    ],
    "instructions": [
      "Place the fenugreek seeds in a medium saucepan with 2 cups (16 fl oz/475 ml) of water and bring to a boil over high heat.",
      "Lower the heat and let it simmer for 20-25 minutes until the seeds become tender and swollen.",
      "Strain the fenugreek seeds, reserving the cooking liquid.",
      "In a large bowl, combine all the remaining ingredients except the pine nuts and syrup, mixing until the texture resembles moist sand.",
      "Add the strained fenugreek seeds and 1 cup (8 fl oz/250 ml) of the reserved cooking water.",
      "Mix well by hand or with a wooden spoon, adding more water as needed. Aim for a soft dough that is not runny like cake batter but not stiff enough to knead like bread.",
      "Moisten your palms and spread the batter evenly into the greased baking dish, smoothing the surface.",
      "Using a sharp knife, score the batter diagonally in one direction, then repeat in the opposite direction to create a diamond pattern.",
      "Place a pine nut or blanched almond at the center of each diamond.",
      "Cover with a clean tea towel and allow the batter to rest and rise for 1 hour.",
      "Preheat the oven to 400°F (200°C/Gas Mark 6). Grease an 11-inch (28-cm) round metal or glass cake pan with tahini or butter, or alternatively use an 8 x 12 inch (20 × 30 cm) rectangular pan.",
      "Bake the cake for 20-30 minutes or until it turns a deep golden brown.",
      "Remove from the oven and immediately pour the cooled syrup over the warm cake.",
      "Allow the cake to cool completely for several hours or overnight. Cutting the cake before it has cooled will cause it to crumble.",
      "Once cooled, slice the cake into portions and serve.",
      "Store any leftovers covered with aluminum foil or clingfilm at room temperature for up to 5 days or refrigerated for up to 2 weeks."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]