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": "8fdd8368da0a451aa42e90bad06b789a",
    "updated": "2025-05-17T21:21:56.082Z",
    "title": "Holiday Date and Nut Cakes",
    "subtitle": "كعك ومعمول",
    "description": "Having both a Muslim mother and a Christian father meant I got to celebrate twice as many holidays as most people. This brought double the gifts, extra days off school, and, most importantly to a food enthusiast like me, twice the opportunity to enjoy ka'ak wa ma'amoul at home. These small stuffed semolina cakes are a special treat during holidays for both Christians and Muslims in Palestine. Though they require some effort, they keep well for weeks, making them worth the time invested.",
    "ingredients": [
      {
        "section": "For the pastry",
        "ingredients": [
          "fine semolina",
          "butter, at room temperature",
          "vegetable oil",
          "all-purpose (plain) flour",
          "salt",
          "mastic ground with ½ teaspoon sugar (optional).",
          "ground mahlab (optional).",
          "active dry (fast-action) yeast",
          "sugar",
          "rosewater",
          "orange blossom water"
        ]
      },
      {
        "section": "For the filling (option 1)",
        "ingredients": [
          "date paste",
          "ground cinnamon",
          "ground nutmeg and cloves"
        ]
      },
      {
        "section": "For the filling (option 2)",
        "ingredients": [
          "coarsely chopped walnuts or pistachios (or use a combination of both).",
          "granulated sugar",
          "orange blossom water",
          "rosewater",
          "melted butter",
          "ground cinnamon"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "confectioners (icing) sugar, for dusting"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the semolina, butter, and oil. Work the mixture with your hands until it resembles wet sand, which will take about 10-15 minutes.",
      "Cover the bowl with plastic wrap and let it rest overnight.",
      "The following day, add the flour, salt, mastic, and mahlab to the semolina mixture and gently rub it together with your hands.",
      "Incorporate the yeast, sugar, rosewater, and orange blossom water, mixing thoroughly to combine.",
      "Gradually add water, a tablespoon at a time, kneading gently. Be careful not to overwork the dough; it should come together in a clump that holds without crumbling.",
      "Cover the dough and allow it to rest for 15-30 minutes.",
      "If preparing the date filling, combine all the filling ingredients in a bowl and knead until unified, then roll into grape-sized balls.",
      "For the nut filling, mix all ingredients evenly and set aside.",
      "To assemble the date cakes, take a walnut-sized piece of dough, flatten it slightly, and place a date ball in the center. Make sure the filling is completely enclosed, then roll the dough into a smooth ball.",
      "Press gently with your palm, then use the rounded end of a wooden spoon to create a small hole in the center of the cake.",
      "Decorate the cakes using a metal pincher or a cake mold as desired.",
      "For the nut cakes, take an equivalent piece of dough and create an indentation with your thumb.",
      "Spoon approximately 1 teaspoon of the nut filling into the indentation.",
      "Carefully seal the dough around the filling, shaping it into a dome or an oblong form, and decorate with a cake mold or metal pincher.",
      "Preheat the oven to 400°F/200°C/Gas Mark 6 and line baking sheets with parchment paper.",
      "Place the cakes on the prepared trays and bake for 5-10 minutes, until the edges just start to turn a light golden brown.",
      "Remove from the oven and allow them to cool completely.",
      "Store the cakes in an airtight container; they will keep for 7-10 days at room temperature or up to 3 months in the freezer.",
      "Before serving, generously dust the cakes with confectioners’ (icing) sugar."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]