Are there few "Jewish" foods?

Is it just me, or are there so few Jewish foods? Could the Diaspora have influenced this? I imagine that recipes created by Jews should be considered as belonging to the place where they grew up and where they first spread, so perhaps the Diaspora has an influence.

Not that it’s a problem; in fact, anyone can eat whatever they find tasty (and for observant people, if it’s kosher).

What typically Jewish recipes would you recommend I try? Do you enjoy your country’s cuisine? Have you tried adapting non-kosher regional dishes into kosher versions?