Traditional versus modern Feteer Meshaltet — which wins?

I've now had Feteer Meshaltet prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fenugreek seeds in the way Egyptian cuisine is one of the oldest recorded food cultures, with accounts dating to pharaonic times. The earthy and warming character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Nile-side restaurant context for the traditional version adds meaning that plating alone can't provide. ayran with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.