Traditional versus modern Jachnun — which wins?

I've now had Jachnun prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises tahini in the way Israeli cuisine is shaped by Jewish diaspora traditions from across the world fused with local Levantine ingredients. The bright and fresh with herbs character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Tel Aviv hummusiya 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.