Traditional versus modern Basbousa — which wins?

I've now had Basbousa prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises lentils in the way koshari is considered the national dish representing the multicultural influence on Egyptian cooking. The deeply savoury and spiced character is more pronounced and direct.

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