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": "8cd7851381d14ece96564a6261f612f0",
    "updated": "2025-05-17T21:16:12.376Z",
    "title": "Lamb and Yogurt Rice Stew",
    "subtitle": "منسف",
    "description": "Food is a fundamental way Palestinians express respect and appreciation to their guests. Across many regions, offering a generous plate of mansaf is the ultimate gesture of hospitality. This holds especially true in Taybeh, my husband's hometown. When my parents first visited his family, they were served a dish of tangy and rich mansaf, layered on paper-thin shrak bread, topped with lamb shanks, and garnished with pine nuts and almonds.",
    "ingredients": [
      {
        "section": "For the broth (stock)",
        "ingredients": [
          "olive oil",
          "lamb shanks (3% lb/1.5 kg in total).",
          "whole onion",
          "mastic",
          "allspice berries",
          "cloves",
          "cardamom pods",
          "bay leaves",
          "mace",
          "cinnamon stick",
          "salt"
        ]
      },
      {
        "section": "For the rice",
        "ingredients": [
          "rice (jasmine short grain).",
          "cooked yogurt sauce .",
          "toasted pine nuts",
          "toasted almonds",
          "butter or ghee",
          "olive oil",
          "salt",
          "turmeric",
          "paper-thin shrak breads, or good quality indian rotis, mexican flour tortillas or thin lebanese pita bread"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large stockpot over medium-high heat.",
      "Add the lamb shanks and brown them evenly on all sides.",
      "Once the shanks are well browned, add 6 cups (2½ pints/1.5 liters) of water and bring to a boil, removing any foam that rises to the surface.",
      "After skimming off the foam, add the whole onion, spices, and salt.",
      "Reduce the heat and let it simmer gently for 1½ to 2 hours (or 40 to 50 minutes in a pressure cooker), until the meat is tender but still firm.",
      "Meanwhile, rinse the rice under cold running water until the water runs clear.",
      "Soak the rice for 15-30 minutes, then drain and set aside.",
      "While the rice soaks, prepare the yogurt sauce, toast the almonds and pine nuts, and set them aside.",
      "When the lamb is cooked, strain the broth through a fine-mesh sieve, discarding the onion and spices.",
      "Combine the strained broth with the yogurt sauce, add the lamb back in, and cook together for another 15-30 minutes.",
      "The flavor intensity depends on whether kishek is used in the yogurt sauce, which typically imparts a salty and tangy taste; adjust salt accordingly by tasting.",
      "For the rice, melt butter and olive oil in a pan over high heat.",
      "Add the drained rice and toss to coat in the oil, then pour in 2½ cups (18 fl oz/550 ml) water, salt, and turmeric, and bring to a boil.",
      "Allow to simmer for 2-5 minutes, stir once more, cover the pan tightly with a dish towel and lid, then remove it from heat.",
      "Let the rice rest for approximately 15 minutes to finish cooking by steam.",
      "To serve, tear the bread into pieces and arrange them on a large round stainless steel or ceramic platter.",
      "Spread the cooked rice evenly over the bread and place the lamb shanks on top.",
      "Pour enough of the yogurt sauce over the dish to soak through the rice and bread.",
      "Sprinkle toasted almonds and pine nuts over the top.",
      "Serve the remaining yogurt sauce on the side in a bowl."
    ],
    "notes_ingredients": "Mansaf is traditionally prepared with kishek or jameed but without garlic. Its unique flavor makes it worthwhile to source these ingredients. If using kishek or jameed, omit fried garlic from the sauce. Otherwise, include garlic to enhance the yogurt's flavor.",
    "notes_instructions": null
  }
]