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": "0b2107db7a3d45d793c9ae0eb8c1bb37",
    "updated": "2025-05-17T18:50:58.040Z",
    "title": "Lamb Dumplings in Yogurt Sauce",
    "subtitle": "ششبرك",
    "description": "A friend was once invited to Hebron to eat \"cat's ears.\" He politely declined, thinking that people were eating cats. It was only after several such invitations that he realized he was being asked to try shushbarak, dumplings shaped like a cat's ear, which is why the dish is called \"denein qtat\" in some regions of Palestine. This dish is quite simple at its core; it just requires some patience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose (plain) flour",
          "salt",
          "vegetable oil",
          "quantity lamb with onion and spices, without nuts",
          "quantity cooked yogurt sauce"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "crushed dried mint (optional).",
          "toasted pine nuts"
        ]
      }
    ],
    "instructions": [
      "Combine the flour and salt in a large bowl.",
      "Add the oil and mix in thoroughly using your hands.",
      "Pour in 1 cup (8 fl oz/250 ml) of water and incorporate with your fingers.",
      "Gradually add more water while kneading until the dough comes together.",
      "If the dough feels tough, allow it to rest for 5 minutes, then knead again. Repeat this process once or twice until the dough is soft but sturdy.",
      "Divide the dough into 2 balls, cover, and let them rest for 30 minutes.",
      "On a floured surface, roll one dough ball to approximately ½ inch (3 mm) thickness.",
      "Cut out as many circles as possible using a 2½-inch (6 cm) round cutter or an inverted glass.",
      "Gather the scraps, knead them into a ball, and set aside.",
      "To fill the dumplings, place about ½ teaspoon of the lamb mixture in the center of each circle and fold it in half.",
      "Pinch the ends of the half-circle together to shape a hat-like dumpling.",
      "Roll out the leftover dough and continue filling the dumplings until all the filling is used.",
      "Preheat the oven to 350°F (180°C/Gas Mark 4).",
      "Arrange the dumplings on baking sheets and bake in batches for 15-20 minutes until they turn a very light golden color, just drying out.",
      "At this stage, the dumplings can be cooled and frozen for later use or cooked immediately.",
      "To cook, prepare the yogurt sauce and bring it to a boil.",
      "Add 4 cups (1 liter) of water and bring back to a boil.",
      "Place the dumplings in the sauce and simmer gently until tender, about 20-30 minutes.",
      "If they remain chewy, continue cooking for an additional 10 minutes.",
      "Serve by ladling into bowls and topping with pine nuts and mint."
    ],
    "notes_ingredients": "",
    "notes_instructions": "This recipe uses a large amount of water in the sauce because it thickens as it cools. Start with the amount indicated but be ready to add more as needed. When adjusting the liquid, taste and season accordingly. Variation: Instead of dumplings, use kubbeh baked at 400°F (200°C/Gas Mark 6) for 10-15 minutes, then cook in the yogurt sauce for 5 minutes before serving."
  }
]