What was food prepared according to Jewish dietary laws?

Here are some key aspects of kosher food:

* No mixing of meat and dairy: This is the most well-known rule. Meat and dairy products cannot be eaten together or prepared using the same utensils.

* Only certain animals are permitted: Kosher animals must have split hooves and chew their cud (e.g., cattle, sheep, goats). Pork is not kosher.

* Fish must have fins and scales: This excludes shellfish and crustaceans.

* Proper slaughtering: Animals must be slaughtered according to specific ritual methods.

* Separating meat and dairy utensils: Separate sets of dishes, pots, pans, and utensils are required for meat and dairy.

* Supervision: Many kosher foods bear a kosher symbol, indicating that they were produced under rabbinical supervision.

Beyond these basic principles, there are many other details and complexities within Jewish dietary laws.

Let me know if you'd like to delve into specific aspects of kosher food, like specific ingredients, recipes, or the history of kosher practices!