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": "8668b5b727734811b26e649af6cd2bf2",
    "updated": "2025-05-17T21:03:23.642Z",
    "title": "Kubbeh Tartare",
    "subtitle": "The hallmark festive dish from the Galilee region.",
    "description": "A hallmark festive dish from the Galilee region, this vibrant deep-orange tartare is an essential part of weddings, holidays, and gatherings, traditionally served alongside Lamb with Onion and Spices and fresh vegetables.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "lean goat, lamb, or beef meat, completely cleaned of any fat or gristle and cut into cubes",
          "very fine bulgur wheat",
          "salt",
          "onion, quartered",
          "fresh herb leaves (any combination of mint, marjoram, basil, and thyme).",
          "red bell pepper paste (found in middle eastern and turkish grocery stores, if unavailable substitute with 1 teaspoon of tomato paste (purée) mixed with 1 tablespoon of paprika and 1 tablespoon of water).",
          "lemon zest",
          "nine spice mix .",
          "ground cumin",
          "olive oil, for brushing"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "quantity lamb with onion and spices, fresh vegetables, such as scallions (spring onions), radishes, mint leaves, green chillies, tomatoes, lettuce, bread (optional)."
        ]
      }
    ],
    "instructions": [
      "Place the meat cubes on a plate and freeze while preparing the rest of the dish.",
      "Put the bulgur in a large bowl, rinse with water, then drain most of the water. Any leftover moisture will be absorbed by the bulgur.",
      "Sprinkle with salt and let it sit for about 15 minutes.",
      "Knead the bulgur thoroughly by hand until it softens. If it still feels coarse, add one tablespoon of cold water at a time and continue kneading (this should take 10-15 minutes). Set aside.",
      "Combine the onion, herbs, red pepper paste, lemon zest, and spices in a food processor and blend until a smooth paste forms. Add one tablespoon of cold water at a time if needed to achieve the right consistency.",
      "Remove the meat from the freezer and add it to the food processor along with 1-2 ice cubes. Process until the mixture is finely ground.",
      "Pour the meat mixture into the softened bulgur and mix thoroughly by hand for a couple of minutes until fully combined.",
      "Keep a bowl of ice-cold water nearby to dip your hands in while kneading to prevent warming the raw meat.",
      "Once combined, transfer the mixture to a serving platter and shape into a slightly raised dome. Wet your hands with iced water if necessary to help shape.",
      "Drizzle olive oil over the top and use the back of a small spoon to create decorative indentations as desired.",
      "To serve, spoon the desired portion onto a plate, flatten with the back of a spoon, and top with the Lamb with Onion and Spices mixture.",
      "Enjoy with fresh vegetables and bread, if desired."
    ],
    "notes_ingredients": "Using supermarket or pre-ground meat is not recommended for this dish. If you don’t have a powerful food processor or meat grinder, pre-order the meat from your butcher and request it be ground twice on clean blades, preferably early in the morning.",
    "notes_instructions": "Traditionally, the meat was ground using a large wooden pestle and stone mortar, a sound signaling village celebrations. It is essential to use the freshest meat available, sourced from a trusted butcher and ground at home. Alternatively, freezing the meat for a couple of days and partially defrosting it in the refrigerator before grinding can also work."
  }
]