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": "7aab798d8eeb4b319d62553dab550a5b",
    "updated": "2025-05-17T18:01:42.794Z",
    "title": "YABRAK MALFOOF",
    "subtitle": "ROLLED STUFFED CABBAGE",
    "description": "This beloved Middle Eastern dish requires some careful preparation, but the delicious results make it well worth the effort.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "green or white cabbage",
          "ground lamb meat (boned leg of lamb, fat removed, ground at butcher or using a coarse blade on a food mill).",
          "uncooked long-grain rice, preferably brown",
          "tomato chopped into small pieces",
          "salt and pepper to taste",
          "cinnamon",
          "garlic cloves",
          "fresh or dried mint",
          "juice of",
          "water"
        ]
      }
    ],
    "instructions": [
      "Immerse the cabbage in boiling water for 2 minutes, just enough to loosen the leaves for easy separation.",
      "Combine the ground lamb with rice and chopped tomato; season with salt, pepper, and cinnamon.",
      "Lay each cabbage leaf on a flat surface (trim if needed to ease rolling). Place about one tablespoon of filling in the center of each leaf, leaving at least half an inch margin around the edges for rolling. Adjust the amount based on the size of the leaf.",
      "Begin rolling the leaf, fold the right side inward, then the left side, and roll tightly, gently squeezing to compact the filling.",
      "Press the edge to seal the roll closed. Continue rolling until all the filling is used.",
      "Line the bottom of a 5-quart pot with 4 to 6 whole cabbage leaves.",
      "Arrange the rolled cabbage leaves neatly on top of the lined leaves in the pot.",
      "Crush the garlic with mint and a pinch of salt, then stir in the juice of 1 lemon.",
      "Pour this mixture over the rolled cabbage. Add 2 cups of water and cover with a few unused cabbage leaves.",
      "Place a plate upside down inside the pot, sized just smaller than the pot's diameter, over the cabbage to keep rolls submerged. Cover the pot with its lid.",
      "Bring to a boil over high heat, then lower to a simmer and cook gently for about 30 minutes. Add the juice of 2 more lemons and continue cooking for another 30 minutes, or until the cabbage is tender and can be pierced easily with a fork. Serve on a platter accompanied by laban."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]