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": "30545ca5791c4fa39f851c1addb9ab7f",
    "updated": "2025-05-17T07:16:26.347Z",
    "title": "Cornmeal Pie with Leeks and Greens",
    "subtitle": "Çöyic",
    "description": "This vegetable pie from the Çamlıhemşin Valley in Turkey's eastern Black Sea region layers leeks, leafy greens, grated carrots, and potato between two cornmeal crusts. It makes an excellent vegetarian main course and also pairs well as a side dish with roast chicken.",
    "ingredients": [
      {
        "section": "For the filling",
        "ingredients": [
          "leeks, dark green leaves removed, washed well, and thinly sliced (3 to 4 packed cups).",
          "ice water",
          "fine sea salt",
          "potato, washed",
          "tender leafy greens, such as nettles, spinach, amaranth, baby beet greens, or baby chard, washed, dried, and sliced into scant 10 cm strips (about 6 packed cups).",
          "carrots, peeled and grated",
          "turkish or other crushed red pepper flakes, or taste",
          "freshly ground black pepper, or taste",
          "plus 1 teaspoon dried mint (or 0.5 packed cup coarsely chopped fresh mint), or taste",
          "olive oil"
        ]
      },
      {
        "section": "For the bottom crust",
        "ingredients": [
          "plus 30 g fine cornmeal",
          "fine sea salt",
          "olive oil",
          "boiling water, or needed",
          "unsalted butter, cut into small pieces"
        ]
      },
      {
        "section": "For the top crust",
        "ingredients": [
          "fine cornmeal",
          "fine sea salt",
          "baking powder",
          "unsalted butter, melted and cooled",
          "plain whole-milk yogurt",
          "boiling water, or needed"
        ]
      }
    ],
    "instructions": [
      "Place a rack in the middle of the oven and preheat to 375°F. Generously butter or oil a 9-by-13-by-2-inch baking dish or pan.",
      "Soak the leeks: Put the leeks into a large bowl and cover with ice water. Set aside to reduce their sharpness.",
      "Prepare the bottom crust: In a medium bowl, whisk together the cornmeal and salt. Add the olive oil and boiling water, stirring to remove lumps. The mixture should be moist but thick enough to hold its shape. If it feels dry or crumbly, add more boiling water one tablespoon at a time, stirring well after each addition. Transfer the mixture to the prepared baking dish, spreading it evenly over the bottom with a spatula or your fingers.",
      "Prepare the filling: Drain the leeks in a colander. Sprinkle salt over them and massage it in until they start to soften, about 30 seconds. Squeeze out the excess water and place the leeks in a very large bowl.",
      "Peel and grate the potato, then add it to the leeks along with the greens, grated carrots, red pepper flakes, black pepper, mint, and olive oil. Mix everything together well. Adjust seasoning to taste, keeping in mind the mint and peppers will mellow as the pie bakes. Spread the filling evenly over the bottom crust and dot with the butter pieces.",
      "Prepare the top crust: In a medium bowl, whisk together the cornmeal, salt, and baking powder. Stir in the melted butter and yogurt, then gradually add boiling water until the batter has a cake-like consistency. Pour or spoon the batter over the filling, spreading it to the edges of the dish. Some filling may show through and that is fine.",
      "Bake the pie until the top crust turns light golden brown with darker splotches and edges, and a knife inserted in the center comes out clean, about 40 to 45 minutes. Let the pie rest for 10 minutes before serving hot, or allow it to cool completely before refrigerating or freezing."
    ],
    "notes_ingredients": "For the filling, use tender greens such as nettles (wear gloves when handling stinging nettles), spinach, amaranth, young chard, or beet greens. Tougher greens like kale and collards are not suitable. Grate the potato just before adding it to prevent discoloration.",
    "notes_instructions": null
  }
]