Traditional versus modern Manakish — which wins?

I've now had Manakish prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises seven-spice baharat blend in the way Lebanese hospitality is expressed through abundance on the table. The aromatic with herbs and spice character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Beirut street stall context for the traditional version adds meaning that plating alone can't provide. Lebanese wine with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.