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": "727528f9854c433780c4fe6754248aae",
    "updated": "2025-05-17T07:36:16.107Z",
    "title": "Soft Chile Cheese Flatbreads",
    "subtitle": "Katıklı Ekmek",
    "description": "These flatbreads are topped with a flavorful blend of cheese, tomato and pepper pastes, and dried spices, delivering a spicy, salty, and aromatic experience with notes of thyme, cumin, mint, and onion. The flatbreads remain soft and pliable, making them perfect for rolling up, which is a common way to enjoy them.",
    "ingredients": [
      {
        "section": "For the dough",
        "ingredients": [
          "water",
          "plus 0.5 teaspoon instant yeast",
          "bread flour",
          "pastry flour",
          "fine sea salt",
          "whole milk, at room temperature"
        ]
      },
      {
        "section": "For the topping",
        "ingredients": [
          "disk  hatay chile cheese",
          "tomato paste",
          "hot turkish red pepper paste",
          "olive oil",
          "minced fresh flat-leaf parsley",
          "minced onion",
          "turkish or other crushed red pepper flakes, or taste",
          "dried mint",
          "dried oregano or thyme",
          "ground cumin",
          "nigella seeds",
          "untoasted sesame seeds"
        ]
      }
    ],
    "instructions": [
      "1. Prepare the DOUGH: If using a stand mixer, follow the manufacturer's instructions. Pour the water into a large bowl and sprinkle the yeast over it. In another bowl, whisk together the two flours and salt. Stir the milk into the water and yeast mixture. Add the flour mixture to the liquid and use your hands or a dough scraper to combine and fold the ingredients together. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.",
      "2. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise until doubled in size, approximately 90 minutes.",
      "3. While the dough is rising, prepare the topping: Crumble the cheese into a medium bowl. Add the tomato paste, hot pepper paste, and olive oil, mixing well with a fork. Incorporate the remaining ingredients thoroughly. The topping will be quite oily; taste and adjust the seasoning with red pepper and other spices as desired, then set aside.",
      "4. Approximately 30 minutes before baking, position oven racks in the upper and lower thirds and preheat the oven to 425°F. Place a heavy baking sheet on each rack to heat.",
      "5. Shape the flatbreads: Turn the dough onto a lightly floured surface and divide it into four equal pieces. Shape each piece into a ball, cover with plastic wrap or an inverted bowl, and let rest for 20 minutes.",
      "6. Cut four 12-inch pieces of parchment paper and lay two on your work surface. Flatten one dough ball with your palm into a disk, then roll it out with a floured rolling pin to a 9- to 10-inch circle on one piece of parchment. Stir the cheese mixture to recombine any separated oil and spread about 1/4 cup plus ½ tablespoon of topping evenly over the dough, reaching the edges. Repeat with another dough ball and topping.",
      "7. Transfer the flatbreads, still on the parchment, to the heated baking sheets and bake until the topping bubbles and turns a deep red, and the edges just begin to color while the bottom remains pale, about 12 minutes. Swap baking sheets halfway through baking. Avoid browning the topping, as this will dry it out. Remove the flatbreads to a wire rack to cool, or stack them on a plate and loosely cover with foil. Repeat with the remaining dough and topping. Serve warm or at room temperature."
    ],
    "notes_ingredients": "If you don't have time to prepare the cheese, lightly salted feta can be used as a substitute (halve the salt in the recipe, then adjust seasoning after mixing the paste). The olive oil and spice variation is highly recommended.",
    "notes_instructions": "This recipe results in a fairly spicy bread; reduce the amount of red pepper paste and crushed red pepper flakes if you prefer a milder flavor. Prepare the Chile Cheese at least a day in advance. The cheese paste can be made ahead and should be brought to room temperature before spreading onto the flatbreads. These flatbreads pair well with beverages or a Herbed Cucumber-Yogurt Drink."
  }
]