Preheat the oven to 180C and place in a baking tray with boiling water to stay hot. Soak the figs in rosewater for 15 minutes.
Separate the eggs and combine the honey with the egg yolks in a bowl.
Add the yoghurt, lemon and orange zest, lemon juice, figs and semolina and combine well.
In a separate bowl, whisk the egg whites until they become stiff and form peaks. Fold the egg yolk mixture into the egg whites.
Sprinkle a spoon of chopped pistachios into the bottom of individual ramekin dishes. Spoon the yoghurt mixture into each dish. Place the ramekins onto the baking tray (the water should come halfway up the sides of each dish) and bake for 20 minutes until top of the sponge is light golden on top.