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": "959da50167264afea39c5ebe7dc5612a",
    "updated": "2025-05-17T07:57:11.740Z",
    "title": "Zucchini Dolma with Garlicky Yogurt & Tomato Sauce",
    "subtitle": "Salçalı Kabak Dolması",
    "description": "For these dolma (stuffed vegetables), zucchini are hollowed out and filled with a bulgur-beef mixture, generously seasoned with dried purple basil (a blend of Italian basil and ground anise can be used as a substitute), then steamed. To serve, the zucchini are sliced into rounds and topped with garlicky yogurt and a tomato-and-pepper-paste butter sauce.",
    "ingredients": [
      {
        "section": "For the filling",
        "ingredients": [
          "fine bulgur",
          "boiling water",
          "zucchini (or substitute 8 smaller summer squash, such as yellow or crookneck).",
          "ground beef (at least 20% fat).",
          "dried purple basil (or substitute 1 tablespoon plus 2 teaspoons dried regular basil plus 2 teaspoons ground anise).",
          "freshly ground black pepper",
          "turkish or other crushed red pepper flakes, or taste",
          "fine sea salt",
          "vegetable or olive oil"
        ]
      },
      {
        "section": "For the cooking liquid",
        "ingredients": [
          "tomato paste",
          "hot water",
          "olive oil",
          "fine sea salt (omit if your tomato paste is salty)."
        ]
      },
      {
        "section": "For the sauce",
        "ingredients": [
          "unsalted butter",
          "tomato paste",
          "turkish pepper paste, preferably hot, or substitute more tomato paste",
          "recipe garlicky yogurt, at room temperature",
          "fresh purple basil leaves, coarsely chopped (optional).",
          "crushed red pepper flakes, for serving"
        ]
      }
    ],
    "instructions": [
      "Place the bulgur in a large bowl, pour boiling water over it, and stir. Let it sit for at least 10 minutes to absorb the water.",
      "While the bulgur is soaking, prepare the zucchini: Cut off both ends of each one. Hold a zucchini in your left hand (if right-handed) and use an apple corer, Turkish vegetable corer, or a thin, sharp paring knife to carefully hollow out the flesh from the center without piercing the skin. If the skin is pierced, gently press a piece of zucchini flesh back into the hole to seal it. Work from both ends of the zucchini to remove as much flesh as possible, aiming to leave about a 1/4-inch thickness of flesh. Repeat for all zucchini. Save the removed flesh to add to soups or other dishes.",
      "Prepare the filling: Drain any water not absorbed by the bulgur. Add the ground beef, dried purple basil (or basil and anise mixture), crushing the basil between your palms as you incorporate it, along with black pepper, red pepper flakes, salt, and oil. Mix thoroughly with a fork or your hands.",
      "Assemble the dolma: Choose a covered pot large enough to fit the zucchini in one or two layers with about 2 inches of clearance at the top. If your pot is smaller, cut the zucchini in half crosswise. Stuff the zucchini with the filling using a small spoon or the end of a chopstick, packing gently to allow room for expansion during cooking. Leave about ½ inch of space at each end of the zucchini. Arrange the stuffed zucchini in the pot.",
      "Prepare the cooking liquid: Stir the tomato paste into hot water until dissolved. Add olive oil and salt if desired. Pour the liquid evenly over and around the zucchini. If there are small tomato paste clumps, push them into the liquid. Place the pot over medium heat and bring to a boil. Lower to a gentle simmer, cover, and cook until the zucchini are tender when pierced with a knife, about 15 minutes. If cooking in a single layer, turn the zucchini halfway through cooking using tongs.",
      "While the zucchini cooks, prepare the sauce: Melt butter in a small skillet over low heat. Add tomato paste and pepper paste, stir, and cook until aromatic and slightly darkened, about 3 minutes, without burning. Remove from heat.",
      "Once the zucchini are done, remove them carefully with tongs or a slotted spoon to a plate or cutting board. Cut into 1- to 1½-inch pieces. If the cooking liquid is very watery, increase the heat briefly to reduce it while plating the zucchini.",
      "Rewarm the sauce gently. Arrange zucchini pieces on plates or a large platter. Spoon some of the cooking liquid over them, then add about 1/4 cup of garlicky yogurt per serving. Drizzle the tomato-butter sauce on top. Serve remaining yogurt and red pepper flakes at the table."
    ],
    "notes_ingredients": "Choose ground beef with at least 20% fat to keep the dolma moist. Fine bulgur is preferred for a light, fluffy filling. Older, larger zucchini work well for this recipe and are easier to hollow out. If you plan to make dolma regularly, consider acquiring a Turkish vegetable corer, similar to a long, sharp apple corer. Allow the Garlicky Yogurt to rest for at least an hour before serving to develop its flavor.",
    "notes_instructions": "Like most dolma, these improve in flavor after resting in the refrigerator, so making extra is recommended to enjoy leftovers. Serve alongside Fingerprint Flatbread or simple bread to soak up the juices, and a fresh salad of tomatoes, cucumber, bell peppers, and parsley."
  }
]