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": "8d44e5b77f5b4b60bbbf1d80980f39d7",
    "updated": "2025-05-17T10:37:43.704Z",
    "title": "Balaleet",
    "subtitle": "(Sweet Vermicelli with Salted Egg)",
    "description": "Balaleet is a traditional dish featuring sweetened vermicelli noodles combined with savory salted eggs. This beloved recipe is common across the Gulf region and especially popular in northern Omani border towns such as Buraimi. The harmonious blend of sweet and savory flavors makes it ideal for dinner or dessert, though it is often enjoyed as a satisfying breakfast.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil, divided",
          "middle eastern-style dried vermicelli (short broken pieces, or use goya broken angel hair pasta).",
          "boiling water",
          "eggs, beaten",
          "kosher salt",
          "sugar",
          "ground cardamom"
        ]
      }
    ],
    "instructions": [
      "Heat 3 tablespoons of the oil in a large deep skillet over medium-high heat. Add the vermicelli and fry, stirring occasionally to prevent burning, until half of the pasta turns golden brown, about 4 to 5 minutes.",
      "Pour the boiling water into the pan until the pasta is covered by approximately ½ inch. Simmer until the vermicelli is al dente, checking for doneness after 3 minutes, and cooking for a total of 3½ to 5 minutes. (If using broken angel hair pasta, it may require slightly more time.)",
      "Drain the pasta immediately.",
      "Clean the skillet thoroughly and heat the remaining 3 tablespoons of oil over medium heat.",
      "Add the beaten eggs and salt to the skillet. Allow to cook until just set, about 20 to 30 seconds, then scramble into large curds.",
      "Continue cooking the eggs for about 1 minute, taking care not to let them brown.",
      "Stir in the drained vermicelli, sugar, and cardamom.",
      "Mix everything well and cook over medium-high heat for 2 to 4 minutes to evaporate any excess water or oil.",
      "Let the dish rest for a few minutes before serving warm. It can also be enjoyed cold."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]