Traditional versus modern Kitfo — which wins?

I've now had Kitfo prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fenugreek in the way Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. The intensely spiced and complex character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a communal injera sharing meal context for the traditional version adds meaning that plating alone can't provide. fresh juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.