What types of food can I bring into the states?

Dry fruits are the exception, nothing perishable.

i can give you a splendid example!

Romanian Food

1-Sarmale

Preparation

Minced meat (usually beef, pork, veal, or a combination thereof), rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which may be cabbage, sauerkraut, grape or broadleaf plantain leaves. The combination is then cooked together in boiling water for few hours. While specific recipes vary across the region, it is uniformly recognized that the best cooking method is slow boiling in large clay pots. A special ingredient, flour browned in fat, is often added at the end of the process. Other fine-tuned flavors include cherry tree leaves in some locations; other recipes require the use of pork fat—the number of minor differences is virtually innumerable across the region. Vegetarian variants as well as those made with fish exist.

Unlike other eastern European cultures, the peoples of Southeastern Europe overwhelmingly use sour cabbage as opposed to fresh cabbage. At the end of the autumn, families traditionally prepare the sour cabbage (as whole cabbage, or as individual leaves, but not shredded) for sarma-making.

Another kind of sarma are those rolled in (grape) vine leaves— smaller and with slightly different taste (see dolma).

Sarma is normally a heavy dish (though families are increasingly using healthier options such as olive oil or other oils instead of the traditional pork fat). Thus, it is usually eaten during winter. Traditionally, they are served along with polenta or potatoes, which are sometimes mashed. Other optional add-ons include sour cream, yogurt and horseradish.

Cabbage rolls served in tomato sauce, though common in North America, are much less common in Southeastern Europe. Unlike its Polish or Ukrainian equivalents, the filling is predominantly meat, as opposed to rice—in fact, it is only in recent times that rice has been added to sarma. Originally sarma was made with barley.

2-Mamaliga (Mah-mah-li-gha)

Mămăliga is one of the main traditional dishes of Romania. Historically a peasant food, it was often used as a substitute for bread or even as a staple food in the poor rural areas. However, in the last decades it has emerged as an upscale dish available in the finest restaurants.

Traditionally, mămăliga is cooked by boiling water, salt and cornmeal in a special-shaped cast iron pot called ceaun. When cooked peasant-style and used as a bread substitute, Romanian mămăliga is supposed to be much thicker than the regular Italian polenta to the point that it can be cut in slices, like bread. When cooked for other purposes, mămăliga can be much softer, sometimes almost to the consistency of porridge. Because mămăliga sticks to metal surfaces, it is traditionally cut with a string into slices, and is eaten by holding it with the hand, just like bread would be.

Mămăliga is often served with sour cream and cheese on the side (mămăligă cu brânză şi smântână) or crushed in a bowl of hot milk (mămăligă cu lapte). Sometimes slices of mămăligă are pan-fried in oil or in lard, the result being a sort of corn pones.

Since mămăliga can be used as an alternate for bread in many Romanian dishes, there are quite a few which are either based on mămăligă, or include it in some way. Arguably, the most popular of them is sarmale (a type of cabbage rolls) with mămăligă.

Its analogue in Bulgaria is called kachamak (качамак) and is served mainly with white brine cheese (сирене; sirene) or fried pieces of pork fat with parts of the skin (пръжки; prăzhki).

Another very popular Romanian dish based on mămăliga is called bulz, and consists of balls of mămăligă filled with cheese and butter and roasted in the oven.

Balmoş (sometimes spelled balmuş) is another mămăligă-like traditional Romanian dish, but is more elaborate. Unlike mămăligă (where the cornmeal is boiled in water) when making balmoş the cornmeal must be boiled in sheep milk. Other ingredients, such as butter, sour cream, telemea (a type of feta cheese), caş (a type of fresh curdled ewe cheese without whey, which is sometimes called "green cheese" in English), urdă (a type of curdled cheese obtained by boiling and curdling the whey left from caş), etc., are added to the mixture at certain times during the cooking process. It is a specialty dish of the Romanian shepherds of old, and nowadays very few people still know how to make a proper balmoş.

Mămăligă is a very versatile food: various recipes of mămăligă-based dishes may include milk, butter, various types of cheese, eggs, sausages (usually fried, grilled or oven-roasted), bacon, mushrooms, ham, etc. Mămăliga is a fat-free, cholesterol-free, high-fiber food. It can be used as a healthy alternative to more refined carbohydrates such as white bread, pasta or hulled rice.

Everyone loves this cinde of food!

i hopu you will live it 2!