Traditional versus modern Koshari — which wins?

I've now had Koshari prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises molokhia leaves in the way Egyptian cuisine is one of the oldest recorded food cultures, with accounts dating to pharaonic times. The deeply savoury and spiced character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a traditional Egyptian koshari shop context for the traditional version adds meaning that plating alone can't provide. mint tea with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.