The Prophet, Peace and Blessings of Allah be upon him, did I’tikaaf during the first ten days of Ramadhan, then in the middle ten days, seeking Laylat al-Qadr, then it became clear to him that it was in the last ten days, after which he always spent them (the last ten days) in I’tikaaf.
Abu Sa’eed al-Khudri (may Allah be pleased with him) said:
“The Messenger of Allah, Peace and Blessings of Allah be upon him, used to do I’tikaaf during the middle ten days of the month, and when the night of the twentieth had passed and the twenty-first had begun, he would go back to his home, and those who were doing I’tikaaf with him also went home. Then one month he made I’tikaaf on that night when he used to go home. Then he addressed the people, commanding them as Allah willed, then he said: ‘I used to spend these ten days in ...
I’tikaaf means staying in the mosque for a specific purpose, which is to worship Allah, may He be glorified. It is prescribed in Islam and is mustahabb according to the consensus of the scholars. Imam Ahmad said, as was narrated from him by Abu Dawood:
“I have not heard from any of the scholars that it is anything other than Sunnah.”
Al-Zuhri, May Allah have mercy on him, said:
“How strange the Muslims are! They have given up I’tikaaf, despite the fact that the Prophet, Peace and Blessings of Allah be upon him, never abandoned this practice from the time he came to Madeenah until his death.”
There are many hidden benefits in the acts of worship and much wisdom behind them. The basis of all deeds is the heart, as the Messenger of Allah, Peace and Blessings of Allah be upon him, said:
“...

12 ounces halloumi cheese, cut into 1 inch cubes
1 sweet pepper, any color
1 red onion
some mushroom
2-3 tbs olive oil
1-2 tbs fresh finely chopped herbs (like, thyme, oregano, parsley, mint or any combination that you like or what is available)
crushed garlic
lime juice or lemon juice
black pepper
skewers (wooden or metal)
Cut up the pepper and the red onion to match the size of the halloumi cheese cubes.
Combine the herbs, garlic, oil, pepper and add like juice to taste.
Add the halloumi cheese, pepper, onion and mushrooms to the marinade, mix all together, cover and place in the fridge for 24 hours, give them a stir now and then.
Next day, thread the halloumi cheese mix into skewers, barbecue or grill them until the cheese is tinged brown on the edges, using the left over marinade for basting.