Traditional versus modern Aish Baladi — which wins?

I've now had Aish Baladi prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fenugreek seeds in the way Egyptian cuisine is one of the oldest recorded food cultures, with accounts dating to pharaonic times. The hearty and filling character is more pronounced and direct.

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