Traditional versus modern Lahmajoun — which wins?

I've now had Lahmajoun prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises madzoon yoghurt in the way the Armenian genocide shaped diaspora communities who carried the cuisine globally. The sweet-sour from pomegranate and apricot character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a traditional home holiday table context for the traditional version adds meaning that plating alone can't provide. Armenian cognac with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.