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": "ea8fa7de867b428ba6dda75363e0b75f",
    "updated": "2025-05-17T15:15:14.162Z",
    "title": "Dolma",
    "subtitle": null,
    "description": "Dolma, a name originating from the Turkish verb 'dolmak,' meaning 'to be stuffed,' is a beloved dish across the Mediterranean, Middle East, and the Balkans. This recipe features a harmonious blend of rice, meat, and fresh herbs wrapped in grape leaves, representing timeless culinary traditions. Often served during family gatherings and celebrations, Dolmas embody the spirit of communal dining and hospitality.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "grape leaves in brine (about 60 leaves).",
          "uncooked long-grain rice",
          "ground lamb or beef",
          "onion, finely chopped",
          "garlic, minced",
          "fresh parsley, finely chopped",
          "fresh mint, finely chopped",
          "tomato paste",
          "ground allspice",
          "ground cinnamon",
          "salt and pepper to taste",
          "olive oil",
          "lemon, juiced",
          "chicken or vegetable broth"
        ]
      }
    ],
    "instructions": [
      "Rinse the grape leaves thoroughly in cold water to remove excess brine.",
      "Blanch the leaves in boiling water for about 3 minutes, then transfer them to cold water to cool.",
      "Drain well and trim the stems.",
      "In a large bowl, mix the uncooked rice, ground meat, onion, garlic, parsley, mint, tomato paste, allspice, cinnamon, salt, and pepper until well combined.",
      "Place one grape leaf flat on your work surface with the shiny side facing down.",
      "Spoon about one teaspoon of the filling near the stem end of the leaf.",
      "Fold the stem end over the filling, fold in both sides toward the center, then roll tightly into a small cylinder.",
      "Repeat the process with the remaining leaves and filling.",
      "Arrange the stuffed grape leaves seam side down in layers in a large pot.",
      "Drizzle olive oil and lemon juice over the rolls, then pour in enough broth to cover them.",
      "Place an inverted plate on top to keep the dolmas submerged during cooking.",
      "Bring to a boil, then reduce the heat to a low simmer, cover, and cook for 45 minutes to 1 hour, or until the rice and meat are fully cooked.",
      "Remove from heat and let rest for 10 minutes.",
      "Carefully transfer the dolmas to a serving dish and serve warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Use a rice variety that remains firm when cooked to prevent the dolmas from becoming mushy.\nWhen rolling the grape leaves, ensure they are snug to hold the filling but not overly tight, allowing room for rice expansion.\nReserve a few grape leaves to line the bottom of the pot to avoid burning.\nThe lemon juice provides essential acidity that balances the flavors, so use it generously.\nLetting the dolmas rest after cooking helps the flavors meld and allows excess liquid to be reabsorbed."
  }
]