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": "69b3bfda2a0742859a15e74df43941f0",
    "updated": "2025-05-17T14:32:21.101Z",
    "title": "Walnut Baklava",
    "subtitle": null,
    "description": "Baklava is a sweet, indulgent pastry that has become a staple in Middle Eastern cuisine, although its exact origins are shared by multiple cultures. Featuring delicate layers of flaky phyllo dough, a sweet nut filling, and fragrant syrup, baklava has pleased taste buds for centuries. It is traditionally served during celebrations and special events, with each region adding its own unique variation to the classic recipe.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "phyllo dough, thawed",
          "walnuts, finely chopped",
          "ground cinnamon",
          "unsalted butter, melted",
          "granulated sugar",
          "water",
          "honey",
          "vanilla extract",
          "lemon juice",
          "whole cloves, for garnish (optional)."
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F (175°C).",
      "In a bowl, mix the finely chopped walnuts with the ground cinnamon and set aside.",
      "Unroll the phyllo dough and trim it to fit your baking pan. Keep it covered with a damp cloth to prevent it from drying out.",
      "Brush the bottom and sides of a 9x13 inch baking pan with melted butter. Place one sheet of phyllo in the pan and brush it with melted butter. Repeat this process with eight more sheets, brushing each with butter.",
      "Evenly spread about one-quarter of the walnut mixture over the layered phyllo sheets.",
      "Add six more phyllo sheets on top of the nuts, brushing each layer with melted butter.",
      "Layer another one-quarter of the walnut mixture followed by five buttered phyllo sheets. Repeat this layering two more times.",
      "Finish with 8 to 10 layers of buttered phyllo sheets on top, brushing the final layer generously with butter.",
      "Use a sharp knife to cut the unbaked baklava into diamond or square shapes. If desired, insert a whole clove into the center of each piece.",
      "Bake for approximately 50 minutes, or until the baklava is golden brown and crisp.",
      "While the baklava bakes, prepare the syrup by combining sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring it to a boil, then reduce the heat and simmer for about 10 minutes.",
      "Once the baklava is out of the oven, immediately pour the syrup evenly over it. Allow it to cool completely before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Keep the phyllo dough covered with a damp cloth during preparation to prevent it from drying out.\nUse a very sharp knife to cut the baklava before baking, as it will be delicate once layered.\nLet the baklava cool for several hours or overnight before serving to allow the syrup to fully seep into the layers.\nDo not skimp on butter between the phyllo layers, as it contributes to the rich, flaky texture of baklava.\nPour the cooled syrup over the hot baklava immediately after removing it from the oven to ensure optimal absorption."
  }
]