Traditional versus modern Chorba — which wins?

I've now had Chorba prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises harissa chilli paste in the way Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The deeply savoury character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family couscous Friday context for the traditional version adds meaning that plating alone can't provide. boukha fig spirit with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.