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": "85cc63711af24ed2bb6e7cdd29939469",
    "updated": "2025-05-17T20:57:09.056Z",
    "title": "Stuffed Grape Leaves",
    "subtitle": "",
    "description": "This dish is a staple in many Palestinian households and is lovingly prepared multiple times throughout the year. In our family, it has been present at every joyful occasion, including holidays, graduations, weddings, birthdays, and more. I also prepare it for family dinners whenever I have the chance.",
    "ingredients": [
      {
        "section": "For the stuffing",
        "ingredients": [
          "short or grain rice",
          "olive oil or melted butter (or a combination of both).",
          "nine spice mix",
          "salt",
          "ground (minced) lamb or beef",
          "tomato paste (purée)."
        ]
      },
      {
        "section": "For the grape leaves",
        "ingredients": [
          "vine leaves",
          "olive oil",
          "lamb cutlets, 6 beef short ribs, or chicken wings, or any other flavorful cut of meat you prefer (optional).",
          "tomatoes, sliced into rounds",
          "beef, lamb, or chicken broth (stock) or water",
          "tomato paste (purée).",
          "salt",
          "nine spice mix",
          "lemon juice, or taste (only if using jarred vine leaves)."
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the stuffing: combine the rice, olive oil, Nine Spice Mix, tomato paste (purée), and salt in a large bowl.",
      "Add the ground meat and mix thoroughly with your hands until all ingredients are well blended.",
      "Arrange as many grape leaves as will fit on a clean work surface, vein side up and with the stem end closest to you.",
      "For each leaf, spoon about 1 tablespoon of stuffing near the stem. Use your fingers to spread the stuffing into a thin line, leaving enough leaf on each side to fold. Fold the sides over the filling, then roll the leaf from the bottom upward, away from you, ensuring it is snug but not too tight to allow the rice to cook properly. Repeat with all remaining leaves.",
      "If using meat, heat olive oil in a large pot or Dutch oven over medium heat until hot but not smoking.",
      "Add the meat and brown on all sides. Remove the pot from heat and arrange tomato slices over the meat to cover the bottom of the pot completely. If you are not using meat, simply line the bottom of the pot with the sliced tomatoes.",
      "Place the rolled grape leaves atop the tomatoes and meat in either concentric circles or rows.",
      "In a separate bowl or pot, mix the broth or water with tomato paste, salt, and Nine Spice Mix. For pots with meat, water alone will provide excellent flavor; if no meat is used, broth is preferable to enrich the taste. Pour this mixture over the grape leaves. Place an inverted plate slightly smaller than the pot’s diameter on top to prevent the leaves from shifting during cooking. Bring to a boil, then reduce heat to low and simmer for 2 to 2½ hours until the leaves are tender and most of the liquid has evaporated.",
      "If using jarred grape leaves, stir in the lemon juice about 5 minutes before finishing the cooking.",
      "To serve, remove the lid and plate from the pot. Place an inverted serving platter over the pot and carefully flip it over to release the stuffed vine leaves and browned meat."
    ],
    "notes_ingredients": "When using jarred grape leaves, soak them in warm water for 15 minutes, then rinse thoroughly to remove excess brine.",
    "notes_instructions": ""
  }
]