Traditional versus modern Tibs — which wins?

I've now had Tibs prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises niter kibbeh spiced clarified butter in the way Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. The richly buttery character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a traditional coffee ceremony setting 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.