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": "28d073b2589040dbac4caed83aac5d54",
    "updated": "2025-05-17T08:58:57.192Z",
    "title": "Mastic Turkish Delight",
    "subtitle": "sakızlı lokum",
    "description": "Turkish delight can be challenging to perfect. The key lies in achieving the soft texture by carefully cooking the sugar. If undercooked, it remains too soft; if overcooked, it hardens once cooled. Therefore, it is important to closely monitor the sugar paste during cooking—just before removing from heat, it should resemble a dense, pliable rubber.",
    "ingredients": [
      {
        "section": "For a few handfuls of Turkish delight",
        "ingredients": [
          "cornflour (cornstarch).",
          "caster (superfine) sugar",
          "lemon juice",
          "piece mastic gum, ground to a powder using a mortar and pestle",
          "icing (confectioners') sugar for dusting"
        ]
      }
    ],
    "instructions": [
      "Prepare a small heatproof glass or ceramic dish (about 16 x 10 x 6 cm/6 x 4 x 2 inches) for the Turkish delight: it should be narrow (the cubes will be approximately 2 cm/4 inch tall and wide). Lightly grease the dish with a few drops of sunflower oil, then dust it with cornflour (cornstarch).",
      "Pour 150 ml (5 fl oz) water into a glass.",
      "Take 3 tablespoons of the water and mix it with the cornflour to form a smooth paste.",
      "Add the remaining water and sugar into a medium saucepan, stirring off the heat until the sugar dissolves completely.",
      "Stir the cornflour paste into the sugar syrup.",
      "Place the saucepan over medium heat and gently stir for about 10 minutes.",
      "Once the sugar begins to boil, reduce the heat to a medium-low setting, then add the lemon juice and ground mastic. Continue cooking, stirring regularly.",
      "After approximately 20 more minutes, the mixture will thicken into a gummy consistency that sticks to the spoon, pulls cleanly away from the pan’s sides, and slowly sinks to the bottom.",
      "Pour the mixture into the prepared dish and allow it to cool completely.",
      "Dust the surface with icing sugar and cut into small cubes."
    ],
    "notes_ingredients": "Variations: You may flavor the Turkish delight by using 200 ml (7 fl oz) pomegranate juice or orange flower water instead of water. Alternatively, add 50 g (1¾ oz) sweetened fruit purée or 20 g (¾ oz) roughly chopped almonds or pistachios to the mixture after adding the lemon juice.",
    "notes_instructions": null
  }
]