Traditional versus modern Lahmacun — which wins?

I've now had Lahmacun prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Turkish red pepper paste in the way Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. The richly savory character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a kebab restaurant at lunchtime context for the traditional version adds meaning that plating alone can't provide. raki anise spirit with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.