Traditional versus modern Burekas — which wins?

I've now had Burekas prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises silan date syrup in the way Israeli cuisine is shaped by Jewish diaspora traditions from across the world fused with local Levantine ingredients. The sesame-rich and nutty character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Carmel Market street stall context for the traditional version adds meaning that plating alone can't provide. fresh orange juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.