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": "f1a0fbfb076b4d3ea53b124a5ee07775",
    "updated": "2025-05-17T23:09:54.893Z",
    "title": "Ottoman Semolina Cookies",
    "subtitle": "هریسه ترکیه",
    "description": "I first tasted these cookies during a family trip to Turkey in my childhood. We all grew fond of them, and the hotel chef kindly shared the recipe with my mother. Since then, we have kept making them regularly. At home, we refer to this as \"Turkish hareeseh\" because it closely resembles the Palestinian hareeseh (a semolina cake) though it differs in texture and flavor. While not Palestinian in origin, the Ottoman influence on Levantine cuisine is undeniable, and as this recipe has been cherished by my family for generations, it holds a special place among our favorite dishes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butter, softened",
          "confectioners' (icing) sugar",
          "egg",
          "all-purpose (plain) flour",
          "finely ground almonds (or use cashews or hazelnuts).",
          "baking powder",
          "pure vanilla extract",
          "finely ground pistachios",
          "quantity flavored sugar syrup ."
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F/180°C/Gas Mark 4 and line a baking sheet with parchment paper.",
      "Place the softened butter and confectioners' (icing) sugar in the bowl of a freestanding mixer fitted with the paddle attachment.",
      "Beat on medium-low speed until the mixture is well combined, about 1 minute.",
      "Add the egg and continue beating until incorporated. Then add the flour, ground almonds, baking powder, and vanilla extract, beating until the dough begins to come together, about 2 minutes.",
      "Remove the dough from the bowl and gently knead it into a ball using your hands.",
      "Divide the dough into 30 small walnut-sized balls and arrange them on the prepared baking sheet, spacing them apart.",
      "Gently flatten the top of each ball with your hand, then bake for 20-25 minutes, or until they turn a light golden brown.",
      "While the cookies bake, prepare the sugar syrup. Note that the syrup will be used warm, so there is no need to cool it.",
      "Take the cookies out of the oven and, using a small ladle, pour the warm syrup over each cookie two or three times.",
      "Immediately sprinkle ground pistachios over the syrup-coated cookies so that theachios adhere as the syrup cools."
    ],
    "notes_ingredients": null,
    "notes_instructions": "After cooling, store the cookies at room temperature, covered with plastic wrap (cling film), for up to 5 days."
  }
]